A Petite Mama

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Chicken Larb (Laab or Laaj) Salad

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Cuisine: Asian

Servings: 10

Ingredients

• 1 Chicken breast
• 4 Chicken thighs
• 1 tbsp Laab-Namtok Seasoning Mix
• 1 tbsp Rice
• 1 Lime
• 1/2 Shallot
• 2 Stalk Green Onions
• 1/2 cup Cilantro, Minced
• Fresh Mint leaves
• Fresh Basil leaves
• 1 Cucumber
• Lettuce
• 1/8 cup Fish Sauce
• Salt, to taste
• Black pepper, to taste
• Thai Chili peppers Optional

Instructions

• In a pot, boil the chicken until cook.
• Toasted Rice Powder: Put 1 tbsp of rice in a small pan. Stir for about 10 minutes until it turns brown. Using a mortar and pestle, pound the rice until it's a coarse powder. You can also use a food processor.
• Rinse the lime, mint, basil, cilantro, and green onions. Minced the cilantro, cut the lime in half, cut the shallot in thin slices, and cut the green onions.
• Peel and cut the cucumbers. Rinse and drain the lettuce.
• When the chicken is cook, shred it. Most larb meat are grounded, but shredded meat is fine too.
• Stir in laab-namtok seasoning mix, toasted rice powder, green onions, cilantro, mint, basil, salt, black pepper, and fish sauce. Squeeze out lime juice all over and stir. Add in the Thai chili peppers (optional).
• Serve with lettuce and cucumbers. You can also serve with rice or sticky rice too.
• Enjoy!

Chicken Larb (Laab or Laaj) salad is one of our favorite Asian dish. This dish is a very common dish throughout Thailand and Laos. Larb, Laab, or Laaj means salad. It can be eaten as the main dish or appetizer. There are variation types of larb: chicken, beef, duck, pork, and salmon.

One of the key ingredient is the toasted rice (khao kua). It gives a roasted fragrance and crunchy bite. You can purchase it at an Asian store or make it yourself. I’ll be showing you how below in the steps.

Ingredients:

• 1 Chicken breast
• 4 Chicken thighs
• 1 tbsp Laab-Namtok Seasoning Mix
• 1 tbsp Rice
• 1 Lime
• 1/2 Shallot
• 2 Stalk Green Onions
• 1/2 cup Cilantro, Minced
• Fresh Mint leaves
• Fresh Basil leaves
• 1 Cucumber
• Lettuce
• 1/8 cup Fish sauce
• Salt, to taste
• Black pepper, to taste
• Thai chili peppers (optional)

Directions:

In a pot, boil the chicken until cook.

Toasted Rice Powder

Put 1 tbsp of rice in a small pan. Stir until it turns brown. It’ll take about 10 minutes.

Using a mortar and pestle, pound the rice until it’s a coarse powder. You can also use a food processor.

Rinse the lime, mint, basil, cilantro, and green onions. Minced the cilantro, cut the lime in half, cut the shallot in thin slices, and cut the green onions.

Peel and cut the cucumbers. Rinse and drain the lettuce.

When the chicken is cook, shred it. Most larb meat are grounded, but shredded meat is fine too.

Stir in laab-namtok seasoning mix, toasted rice powder, green onions, cilantro, mint, basil, salt, black pepper, and fish sauce. Squeeze out lime juice all over and stir. Add in the Thai chili peppers. If you don’t want it spicy, you can skip this step. I’m not adding in any since my kids can’t eat spicy yet.

Serve with lettuce and cucumbers. You can also serve with rice or sticky rice too.

You can find the laab seasoning at any Asian grocery store. If you don’t live by any Asian store like myself, you can order it on Amazon.

You can find mortar and pestle at any Asian market too or buy it on Amazon. Below are the smaller sizes.

Enjoy!