Lao Laap with Toasted Sticky Rice

Name: Lao Laap with Toasted Sticky Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: other
Ingredients: 2 tbsp uncooked sticky rice (glutinous rice); 500 g ground chicken (preferably coarsely ground or hand-minced chicken thigh fillets); 2 tbsp water; 3 tbsp fish sauce; 3 tbsp freshly squeezed lime juice; 1 tsp dried chili flakes (adjust to taste); 3 pcs shallots, thinly sliced; 2 pcs scallions, thinly sliced; 1 dl fresh mint, roughly chopped leaves; 1 dl fresh cilantro, roughly chopped (leaves and stems); 4 pcs fresh or frozen kaffir lime leaves, center ribs removed and very finely shredded; 1 pcs head crisp lettuce or Little Gem lettuce, leaves separated; 1/2 pcs cucumber, cut into diagonal slices; 1 pcs lime, cut into wedges

By Culiora

Laotisk laap med rostat klibbris served on a plate, photographed in natural light

Lao laap is an aromatic meat salad made with finely minced chicken seasoned with lime juice, fish sauce, fresh herbs, and dried chili. The secret to its distinct character and texture is khao khua—golden toasted, ground sticky rice that imparts a nutty aroma and absorbs the vibrant flavors.

Servings: 4
Prep time: 20 min
Cook time: 15 min
Total time: 35 min

Ingredients

2 tbsp uncooked sticky rice (glutinous rice)
500 g ground chicken (preferably coarsely ground or hand-minced chicken thigh fillets)
2 tbsp water
3 tbsp fish sauce
3 tbsp freshly squeezed lime juice
1 tsp dried chili flakes (adjust to taste)
3 pcs shallots, thinly sliced
2 pcs scallions, thinly sliced
1 dl fresh mint, roughly chopped leaves
1 dl fresh cilantro, roughly chopped (leaves and stems)
4 pcs fresh or frozen kaffir lime leaves, center ribs removed and very finely shredded
1 pcs head crisp lettuce or Little Gem lettuce, leaves separated
1/2 pcs cucumber, cut into diagonal slices
1 pcs lime, cut into wedges

Instructions

Toast the sticky rice: Add the uncooked sticky rice to a dry skillet over medium heat. Toast the rice, stirring constantly, for 6–8 minutes until the grains are evenly deep golden brown and give off a nutty, popped-rice aroma.
Grind the rice: Transfer the toasted rice to a mortar and let cool for 2 minutes. Pound the rice into a coarse powder (not a fine flour; it should retain some crunchy texture). Set aside.
Cook the chicken: Heat a wide skillet or wok over medium-high heat. Add the ground chicken along with 2 tablespoons of water. Cook, breaking up the meat with a wooden spoon so no large clumps form, until just cooked through and no longer pink, about 4–5 minutes. Remove the pan from the heat and let cool for 3–4 minutes so the herbs do not wilt when mixed.
Season: Add the fish sauce, lime juice, and dried chili flakes directly to the pan with the chicken. Stir thoroughly and taste—the balance should be tart, savory, and spicy.
Mix in herbs and sticky rice: Add the sliced shallots, scallions, finely shredded kaffir lime leaves, chopped mint, cilantro, and toasted rice powder. Toss gently until everything is evenly combined.
Serve: Transfer the salad to a serving platter or bowls. Serve immediately with lettuce leaves, cucumber slices, extra lime wedges, and preferably freshly steamed sticky rice.