Spicy Laos Chicken Larb with Fresh Herbs and Sticky Rice
The holy trinity of Laos chicken: minced meat, toasted rice powder, and a forest of fresh herbs.
Ingredients
For the Larb
- 500g ground chicken (thigh preferred)
- 3 shallots, thinly sliced
- 4 spring onions, chopped
- 2–3 bird's eye chilies, minced
- 3 tbsp toasted rice powder (khao khua)
- 3 tbsp fish sauce
- 2 tbsp lime juice (about 2 limes)
- 1 tsp sugar
- 1/2 tsp MSG (optional, traditional)
Herb Salad
- 1 cup fresh mint leaves, torn
- 1 cup cilantro, chopped
- 1/2 cup Vietnamese coriander (pak i tou), if available
- 1/4 cup sawtooth herb, sliced
To Serve
- Sticky rice, warm
- Butter lettuce cups
- Extra chilies and lime wedges
Instructions
- **Toast the rice powder** if not pre-toasted: dry-fry 3 tbsp raw sticky rice in a pan until deep golden. Grind to a coarse powder in a spice grinder.
- **Cook the chicken** in a dry pan over medium-high heat until just done, about 5–6 minutes. Break it up fine. Drain excess liquid if needed.
- **Dress immediately** off the heat: add shallots, spring onions, chilies, fish sauce, lime juice, sugar, and MSG. Toss while warm.
- **Add the rice powder** and stir to coat. It will thicken and cling to the meat.
- **Fold in herbs** right before serving. They should stay bright and uncooked.
- **Serve** with sticky rice and lettuce cups. Eat with your hands if you want the full experience.
Chef's Notes
- Use chicken thigh, not breast. Fat carries flavor.
- The dish should be loud: hot, sour, salty, herbaceous. If it's quiet, add more lime or chili.
- Leftovers make a brutal next-day wrap.