Laab Gai – Spicy Chicken Salad

Larb (or Laab) is a warm salad that can be made with minced chicken, beef, pork or turkey. Though we call it a salad with all of the freshness from lime, mint leaves and coriander, Larb can be eaten with sticky rice or different vegetables such as cabbage. Try this Laab recipe as a side dish for your meal or as the main coarse…simply delicious!

Laab Gai - Spicy Chicken Salad
Prep time: 
Cook time: 
Total time: 
  • 500 g chicken mince
  • lime juice – from 1 large lime, plus more for garnishing
  • 1 teaspoon oil
  • 1 tablespoon soy sauce (or fish sauce) – plus more (to taste), for garnishing
  • 1 tablespoon rice, dry roasted until brown and roughly crushed
  • 1 large shallot, sliced thinly
  • 2 stalks spring onions, chopped
  • green chillies, to taste, chopped
  • 1 handful mint leaves, chopped
  • 1 handful coriander, chopped
  • crushed red pepper, to taste
  • salt, optional, to taste
  1. Add the juice of 1 lime to ground chicken, mix well allow to marinate for 5 minutes.
  2. Add oil to a pan and heat on medium heat.
  3. Add chicken and 1 tablespoon of soy or fish sauce.
  4. Mix and cook chicken until no more pink is seen and all moisture has evaporated. Stir constantly.
  5. In a separate bowl, add shallots, green chillies, spring onions, mint leaves and coriander.
  6. Add cooked chicken and mix well.
  7. Add fresh lime juice to taste and additional fish or soy sauce as needed.
  8. Add crushed red pepper flakes to taste and mix in crushed toasted rice.
  9. Serve warm or at room temperature.
Add 1 sliced red onion for additional colour and flavour, if desired

Video – How to make Laab Gai – Spicy Chicken Salad

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating: