Chicken Larb (Laab): Hmong, Thai & Lao Recipe

Chicken larb is a classic dish across Hmong, Thai, and Laotian kitchens. Bright, aromatic, and full of contrasting flavors and textures, it makes a perfect light meal or a flavorful filling for lettuce cups.

What is larb / laab?

Laab (also spelled larb or laap) is a minced meat salad known throughout Southeast Asia. In Hmong, Thai, and Laotian households it’s prized for its balance of sour, salty, spicy, and herbal notes. Pronounced “laahp” (with a soft h), laab combines seared minced meat with lime juice, fish sauce, toasted rice powder, fresh herbs like mint and cilantro, and aromatics such as lemongrass and shallots. It’s typically served with sticky rice or wrapped in crisp lettuce leaves.

I grew up in a Hmong household where chicken laab was a regular favorite. It’s quick to prepare, stores well for leftovers, and the flavors only improve after a short rest. While you can enjoy laab warm, it’s equally good at room temperature or chilled.

Ingredients

• Chicken breast – Hand-mince for the best texture, or use ground chicken if you prefer convenience.
• Minced garlic – Stir-fried briefly to release aroma.
• Lime juice – Adds bright acidity and balances the savory components.
• Salt + fish sauce – Salt during cooking brings out flavor; fish sauce added at the end adds depth and umami. Adjust both to taste.
• Toasted rice powder – Provides a pleasant crunch and nutty, smoky flavor. You can buy it or make it by toasting sticky rice in a pan until golden, then grinding it to a coarse powder.
• Lemongrass – Finely minced and pounded to a paste for maximum fragrance and a subtle citrus note.
• Shallots – Thinly sliced and briefly placed in an ice bath to keep them crisp and mild.
• Mint + cilantro – Fresh herbs are essential; don’t skip them. They bring brightness and lift the whole dish.
• Lettuce or rice – Serve laab in lettuce cups for a low-carb option or alongside steamed or sticky rice.

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How to serve

Laab is commonly paired with papaya salad and sticky rice in many households. For a casual meal, spoon the laab into butter or romaine lettuce leaves, squeeze extra lime over the top, and enjoy as hand-held wraps. For a heartier plate, serve with steaming sticky rice or plain jasmine rice to soak up the juices.

The dish works well warm, at room temperature, or chilled. If you make it ahead, refrigerate in an airtight container and remove it from the fridge a short time before serving so the herbs and flavors are at their best.

Instructions

1. Pat the chicken dry with paper towels to remove excess moisture—this helps achieve a good sear. Use a sharp knife to mince the meat into a chunky, paste-like consistency. Ground chicken can substitute but will yield a different texture.
2. Heat a thin layer of oil in a large wok or skillet over high heat. Add the minced garlic and stir for about 30 seconds until fragrant. Add the minced chicken, breaking it into small pieces and spreading it so it can sear quickly. Depending on pan size and heat, cooking usually takes around 4–6 minutes—cook until no longer pink and lightly browned.
3. Transfer the cooked chicken to a large bowl to cool slightly, which helps preserve the fresh herbs’ texture. While it cools, prepare the herbs and aromatics: finely chop cilantro, pick mint leaves from stems, thinly slice shallots and soak them briefly in ice water to crisp, and peel the outer layers of lemongrass until you reach the soft inner core. Mince the lemongrass very finely, then pound it in a mortar and pestle to release its oils.
4. Once the chicken has cooled a little, fold in the herbs, shallots, lemongrass, lime juice, fish sauce, toasted rice powder, and chilies to taste. Start with modest amounts of lime and fish sauce and adjust to your preference—laab should balance tanginess, salt, and heat. Transfer to a serving plate and sprinkle extra toasted rice powder on top. Serve immediately with lettuce leaves or rice.

Notes & Tips

• Toasted rice powder adds texture and a subtle smoky flavor. Making it at home is simple: dry-toast sticky rice in a skillet until golden, cool, then grind to a coarse powder in a spice grinder.
• Lemongrass can be fibrous—remove the tough outer layers and use only the tender inner portion. Grinding it into a paste helps distribute its flavor evenly.
• If you prefer less spice, omit fresh Thai chilies and use a pinch of dried chili instead. Taste and adjust lime and fish sauce gradually.
• Leftovers keep well in the refrigerator for 2–3 days. Add fresh herbs again before serving if they have wilted.
• For variations, swap chicken for ground pork, beef, or tofu for a vegetarian option—adjust cooking time and seasonings accordingly.