Chicken larb is a staple dish in Hmong, Thai and Laotian cuisine. It’s light, refreshing and bursting with so much flavor.
What is larb / laab?
Growing up in a Hmong household, this dish was a meal that I ate often. Not only does it taste amazing, but it’s also simple to make and stores well for leftovers. I listed this dish as Hmong, Thai and Laotian because each culture shares this dish as their own.
Laab has several spelling variations, but it’s pronounced “laahp” with a soft h. It’s salty, tangy, spicy and so so fresh from the mix of herbs. I like to make crisp lettuce cups with it, but it also pairs well with white rice.
Ingredients
- chicken breast – I highly recommend mincing the meat by hand instead of buying pre-ground meat because you’ll get such a better texture this way.
- minced garlic – Used to stir-fry with the chicken.
- lime juice – Provides a tangy flavor that balances so well with the other flavors.
- salt + fish sauce – Sprinkle salt all over the chicken when stir-frying. Don’t skip this step or else you’ll be missing out on so much flavor. Add fish sauce at the end for a deep, umami flavor. If needed, you can also add a sprinkle of salt towards the end as well.
- toasted rice powder – Used to mix in the laab and garnish on top. It’s used to provide texture and a smoky, roasted flavor to the dish. I used store bought for this recipe, but homemade is always better! Simply toast sticky rice in a pan, then grind it into a powder.
- lemongrass – This aromatic lends soo much flavor and has a sweet, citrusy fragrance. Mince it into small pieces, then use a portar and mestle to further grind it into a past-like consistency.
- shallots – Chop into thin slices, then place into an ice bath for more crispness.
- mint + cilantro – Do not skip these herbs! These are essential to making laab and completely elevate this dish.
- lettuce / rice – You can make lettuce bowls out of laab or serve with white rice.
All of these ingredients and my favorite brands for cooking can be found here on my Amazon Storefront page!
How to serve
Laab is traditionally eaten along with papaya salad and sticky rice, all of which are staples in Hmong cuisine. I like to make lettuce wraps and squeeze extra lime juice on top. It also pairs so well with steaming hot sticky rice.
You can eat laab warm or at room temperature, or cold and straight from the fridge. It’s all personal preference and I enjoy mine all ways.
If you like this recipe, you might also like this Hmong sweet pork, my salmon and rice soup, or this firecracker shrimp appetizer.
Chicken Larb – Laab (Hmong/Thai/Lao)
- Total Time: 20 minutes
- Yield: 3 to 4 servings 1x
Description
Chicken laab is a staple dish in Hmong, Thai and Laotian cuisine. It’s light, refreshing and bursting with so much flavor.
Ingredients
- 2 chicken breast + cutlet, boneless and skin-on (650g)
- cooking oil
- 3 garlic cloves, minced (15g)
- 3 tbsp lime juice, or to taste
- 1½ tbsp fish sauce, or to taste
- 1 tbsp toasted rice powder, plus extra for garnish
- dried red chili pepper, to taste
- fresh thai chili pepper (if you like it extra spicy)
- 1 tbsp lemongrass, minced and pounded
- shallots, thinly sliced (40g)
- mint
- cilantro, chopped (25g)
- lettuce (butter, romaine, etc)
Instructions
- Thoroughly dry the chicken with paper towels to remove excess moisture – this will ensure a nice sear. Mince it with a butcher knife until you get a chunky, paste-like consistency. Or, use ground chicken to skip this step (though I prefer the texture of hand minced).
- Heat a thin layer of oil in a large wok or pan on high heat and add the minced garlic. Stir for about 30 seconds until you can smell the aroma, then add the chicken breast. Continuously break it apart into small pieces and spread it around the wok so it can sear nicely. It took me 4 minutes to cook the chicken, but the time will vary based on your pan size, heat level and size of chicken.
- Transfer the cooked chicken into a large bowl and mix it several times to help it cool down. In the meantime, prepare the herbs and aromatics. Chop the cilantro and peel the mint off the stems. Also prepare the lemongrass by removing the tough outer layers until the soft flesh near the root is exposed. Mince it into fine pieces, then grind it in a mortar and pestle. The remaining lemongrass can be stored for later in the fridge or freezer for stock. Next, thinly slice the shallots and place in an ice bath to crisp up.
- Add in all of the herbs and seasonings once the chicken has cooled down, but start with less lime juice and fish sauce and add more as needed based on your personal preference. Transfer to a plate and sprinkle extra toasted rice powder on top. Serve with lettuce and/or white rice & enjoy!
Notes
All of these ingredients and my favorite brands for cooking can be found here on my Amazon Storefront page!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Keywords: hmong, thai, laotian, chicken laab, larb
