Vilay’s Laab

A recipe from Laos, from the kitchen of Vilay

Ingredients (serves 8)

  • 1.5 lbs. ground chicken
  • 3/4 cup chicken broth
  • 1 – 2 limes, juiced
  • 1/2 cup mint
  • 1/2 cup culantro
  • 1/2 cup cilantro
  • 1/2 cup very thinly sliced red onions
  • 1 – 2 Tbs. fish sauce, to taste
  • 1 Tbs., to taste, Laab Namtok Seasoning Mix
  • 1 Tbs. ground toasted rice [optional]
  • 1 bunch lettuce
  • 2 sliced cucumbers
  • 1 lb. sticky rice, prepared


  1. Cook chicken in chicken broth until it reaches an internal temperature of 165 degrees. Let chicken come to room temperature. Mix in Laab Namtok Seasoning, toss in all the chopped herbs & onion. One tablespoon at a time, mix in the fish sauce & lime seasoning so it’s perfectly balanced.
  2. Top with ground toasted rice (optional). Serve over a bed of lettuce and cucumbers. Laab is served and eaten with sticky rice.

Notes: Namtok seasoning consists of a mix of dried chili, roasted rice, onion powder, sugar, lemon powder. You can buy it at Asian grocery stores.