World Flavors Cookbook

Laap Gai (Chicken Larb)

Minced chicken mixed with toasted rice powder, lime, fish sauce, fresh mint, and chilies — the Lao national dish in its lightest form.

Cuisine: Laos

Ingredients

• 500g ground chicken
• 3 tbsp toasted rice powder (khao khua)
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 1 tsp palm sugar
• 4 shallots, thinly sliced
• 3 spring onions, sliced
• Large handful fresh mint leaves
• Handful cilantro
• 2 tsp dried chili flakes
• Sticky rice and lettuce to serve

Instructions

1. Dry-toast glutinous rice in a pan until golden. Grind to coarse powder.
2. Cook ground chicken in a small amount of water, stirring until just cooked. Cool slightly.
3. Add fish sauce, lime juice, and palm sugar. Toss.
4. Add shallots, spring onions, rice powder, and chili flakes. Mix.
5. Fold in mint and cilantro.
6. Serve with sticky rice and fresh lettuce for wrapping.