The Pantry
Lao

Chicken larb

Chicken larb is a Lao-style minced chicken salad with lime, fish sauce, mint, cilantro, scallion, shallot, chile, and toasted rice powder. This version makes 2 generous main-dish servings and is served with butter lettuce and cucumber for scooping. The chicken cooks in one skillet, then gets tossed with the dressing while hot so the herbs stay vivid and the rice powder adds its signature nutty crunch.

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Chicken larb
~440 calper person · ~880 total
~$7.70meal total · ~$3.85 per person

Estimated calories and US ingredient costs.

For 4 servings, use a 12-inch skillet and a large mixing bowl. For 6 to 8 servings, brown the chicken in two batches so it sears instead of steaming, and add the herbs only at the end in a wide bowl. Keep the lettuce and cucumber separate until plating so they stay crisp. The toasted rice contributes only a small amount of the total calories; if you scale or substitute, count the eaten rice powder, not any stray bits left in the grinder.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Toast the rice

~10 min

Toast the rice.

Set a small dry skillet over medium heat and add the 2 tbsp uncooked jasmine rice.

Stir frequently for 4 to 5 minutes until the grains turn deep golden and smell nutty.

Scrape the rice onto a plate and let it cool for 5 minutes, then grind it to a fine powder in a spice grinder or mortar.

This toasted rice is the signature texture in larb, so keep grinding until it feels sandy, not coarse.

Ingredients
  • 2 tbspUncooked jasmine rice
Step 2

Brown the chicken

~5 min cook

Brown the chicken.

Heat 2 tsp neutral oil in a 12-inch skillet over medium-high heat.

Add the 12 oz ground chicken and press it into a thin layer; cook for 2 minutes without moving it, then break it up with a spatula and keep cooking for 4 to 5 minutes until no pink remains and the chicken reaches 165 F.

If the pan starts to look dry before the chicken is cooked through, lower the heat slightly so it browns instead of scorching.

Ingredients
  • 12 ozGround chicken
  • 2 tspNeutral oil
Step 3

Check chicken

After ~5 min

Check Chicken larb and continue when ready.

Step 4

Make the dressing in the pan

~2 min

Make the dressing in the pan.

Stir in 3 tbsp lime juice, 2 tbsp fish sauce, 1 tsp granulated sugar, 1/4 tsp kosher salt, and 1 tsp minced Thai chile.

Cook for 30 to 60 seconds, scraping up the browned bits, until the liquid becomes a glossy coating rather than a puddle.

If the mixture still looks wet, keep it over medium-high for another 30 seconds so the larb stays saucy but not soupy.

Ingredients
  • 3 tbspLime juice
  • 2 tbspFish sauce
  • 1 tspGranulated sugar
  • 1 tspThai chile
  • 1/4 tspKosher salt
Step 5

Add the aromatics

~1 min

Add the aromatics.

Fold in 2 oz thinly sliced shallot and 2 oz thinly sliced scallions.

Let the residual heat soften them for about 1 minute while they keep a little crunch.

If the skillet is still very hot, pull it off the burner first so the shallot does not turn limp or bitter.

Ingredients
  • 2 ozScallions
Step 6

Finish with herbs and rice powder

~1 min

Finish with herbs and rice powder.

Add 1/4 cup mint leaves, 1/4 cup cilantro leaves, and 1 tbsp of the toasted rice powder.

Toss just until the herbs are evenly distributed and the chicken is speckled green.

Sprinkle the remaining 1 tbsp toasted rice powder over the top so some of it stays dry and aromatic instead of dissolving into the dressing.

Ingredients
  • 2 tbsp total for recipeUncooked jasmine rice
  • 1/4 cupMint leaves
  • 1/4 cupCilantro leaves
Step 7

Plate and serve

~120 min cook

Finish with any juices left in the skillet

Refrigerate leftovers within 2 hours.

Step 8

Check chicken

After ~120 min

Check Chicken larb and continue when ready.

Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Chicken larb: Plate

Chicken larb: serve.

Chicken larb: Arrange the 6 oz butter lettuce leaves on plates with the 4 oz sliced cucumber on the side or tucked underneath.

Chicken larb: Spoon the chicken larb into the lettuce leaves, or mound it in the center of the platter and let diners scoop.

Chicken larb: then serve immediately while the herbs are bright and the rice powder still tastes freshly toasted.

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Ingredients

For 2 people

  • 12 oz ground chicken
  • 2 tsp neutral oil
  • 2 tbsp uncooked jasmine rice
  • 3 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tsp granulated sugar
  • 1 tsp minced Thai chile
  • 1/4 tsp kosher salt
  • 2 oz shallot, thinly sliced
  • 2 oz scallions, thinly sliced
  • 1/4 cup mint leaves
  • 1/4 cup cilantro leaves
  • 6 oz butter lettuce leaves
  • 4 oz cucumber, sliced

Method

  1. Toast the riceSet a small dry skillet over medium heat and add the 2 tbsp uncooked jasmine rice. Stir frequently for 4 to 5 minutes until the grains turn deep golden and smell nutty. Scrape the rice onto a plate and let it cool for 5 minutes, then grind it to a fine powder in a spice grinder or mortar. This toasted rice is the signature texture in larb, so keep grinding until it feels sandy, not coarse.
  2. Brown the chickenHeat 2 tsp neutral oil in a 12-inch skillet over medium-high heat. Add the 12 oz ground chicken and press it into a thin layer; cook for 2 minutes without moving it, then break it up with a spatula and keep cooking for 4 to 5 minutes until no pink remains and the chicken reaches 165 F. If the pan starts to look dry before the chicken is cooked through, lower the heat slightly so it browns instead of scorching.
  3. Make the dressing in the panStir in 3 tbsp lime juice, 2 tbsp fish sauce, 1 tsp granulated sugar, 1/4 tsp kosher salt, and 1 tsp minced Thai chile. Cook for 30 to 60 seconds, scraping up the browned bits, until the liquid becomes a glossy coating rather than a puddle. If the mixture still looks wet, keep it over medium-high for another 30 seconds so the larb stays saucy but not soupy.
  4. Add the aromaticsFold in 2 oz thinly sliced shallot and 2 oz thinly sliced scallions. Let the residual heat soften them for about 1 minute while they keep a little crunch. If the skillet is still very hot, pull it off the burner first so the shallot does not turn limp or bitter.
  5. Finish with herbs and rice powderAdd 1/4 cup mint leaves, 1/4 cup cilantro leaves, and 1 tbsp of the toasted rice powder. Toss just until the herbs are evenly distributed and the chicken is speckled green. Sprinkle the remaining 1 tbsp toasted rice powder over the top so some of it stays dry and aromatic instead of dissolving into the dressing.
  6. Plate and serveArrange the 6 oz butter lettuce leaves on plates with the 4 oz sliced cucumber on the side or tucked underneath. Spoon the chicken larb into the lettuce leaves, or mound it in the center of the platter and let diners scoop. Finish with any juices left in the skillet, then serve immediately while the herbs are bright and the rice powder still tastes freshly toasted. Refrigerate leftovers within 2 hours.

Before you cook

What to get ready

Wide skillet, spatula, prep board and instant-read thermometer.

Toast and grind the rice before cooking the chicken; wash and dry lettuce for serving.

If something needs adjusting

Herbs wilt and lose freshness

Remove the cooked chicken from strong heat before folding in mint and cilantro.

Meat releases liquid instead of browning

Use a wider pan or smaller batches and let moisture evaporate before expecting a browned surface. Check the safe temperature for the meat used.

Store for later

Store cooked meat separately from bread and raw toppings. Reheat the meat to 165°F and assemble with fresh toppings afterward.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use the remaining lettuce as cups for a tofu filling.

Next use for your ingredients: Tofu lettuce wraps →

Calculate this meal with your own prices →

How to Brown Ground Beef →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Toast the jasmine rice until it turns deep golden, not just pale tan. Under-toasted rice tastes raw and lacks the sandy, nutty texture that makes larb recognizable. Grind it finely, then reserve half for the top so the salad keeps some crunch after tossing.

Make it work for you

If you are using leftover cooked chicken, chop or shred it finely and warm it with the lime juice, fish sauce, sugar, and chile for just 1 to 2 minutes in the skillet, then fold in the herbs off heat. Because the meat is already cooked, the finished salad will be less juicy than the ground-chicken version. Refrigerate leftovers within 2 hours.

Use more of your lime juice and fish sauce in chicken tom kha.

Why does the rice get toasted before it goes into chicken larb?

Toasted rice gives larb its signature nutty aroma and the lightly sandy texture that thickens the dressing and helps it cling to the chicken. Grinding it very fine matters, because larger grains stay gritty instead of dissolving into the salad.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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