Chicken Laab – Laos Style
Laos style salad with minced chicken and herbs
4as part of a shared meal
4as part of a shared meal
  • 300grams chicken, minced
  • 50grams chicken liver, minced(optional)
  • 150grams chicken skin(optional)
  • 3cloves garlic, minced
  • 100grams green beanssliced into small rounds
  • 2tablespoons fish sauce or padaek
  • 2 – 3 tablespoons toasted rice powder
  • 1 – 2teaspoons finely ground chilli flakes
  • 2 – 3tablespoons lime juice
  • 20grams chopped mint(about 1/3 cup)
  • 10grams chopped coriander(a little less than 1/4 cup)
  • 40grams spring onion, chopped(about 3 spring onions)
  • 2tablespoons crispy fried shallots
  • 2tablespoons neutral-flavoured oil
  1. If you want to use the chicken skin, slice it up into thin strips, then start them off in a small pan over moderate heat with 1 tablespoon of oil – once the chicken skin has started to release some of its fat, turn the heat down and let it fry gently until it turns crisp and lightly browned. Drain on some kitchen paper and set aside.
  2. Fry the chopped garlic in the other tablespoon of oil for a minute, then add the chicken mince and minced liver if using. Add a couple of tablespoons of water and 1 tablespoon of the fish sauce. Let the meat cook for 2 -3 minutes then add the chopped green beans and continue cook until the beans have softened a little but still retain a bit of crunch, and the meat is cooked through. The meat should still be moist with some liquid left at this stage – set aside and leave to cool.
  3. Once cool, mix the meat with 2 tablespoons of the toasted rice powder, 1 teaspoon of the chilli flakes and 2 tablespoons of lime juice along with all the herbs, spring onion and fried chicken skin and shallots. Taste for seasoning and add more toasted rice powder, chilli, fish sauce or lime juice to taste. The flavour should be a good balance between salty and spicy, with more of a bias towards the sour side.