Authentic Thai Laab Salad Recipe – A Perfect Pairing with Sauvignon Blanc
If you’re craving something fresh, flavorful, and vibrant to pair with your favorite white wine (perhaps Farang’s Sauvignon Blanc :-)), this Thai Laab Salad inspired by Kittinee, my wife, is exactly what your palate needs. Packed with bold Southeast Asian flavors, Laab (also spelled Larb) is a traditional Thai dish made from ground chicken, fresh herbs, lime juice, fish sauce, and toasted rice powder. It’s sour, savory, spicy, and totally customizable.
This recipe is one of our favorite pairings with our Farang Sauvignon Blanc—the citrusy acidity and peach and acid notes of the wine enhance the lime and mint beautifully. Whether you’re hosting a dinner party or craving something light and satisfying, this dish will impress.
Why You’ll Love This Thai Laab Recipe
- Quick & easy: Ready in under 30 minutes
- Healthy & fresh: Packed with lean protein and herbs
- Customizable heat: Control the spice level to your liking
- Pairs perfectly with white wine: Especially Sauvignon Blanc
Ingredients for Thai Chicken Laab
You’ll find most of these simple ingredients at your local grocery store or Asian market:
- 2 Tbsp jasmine rice (to make the roasted rice, you can buy this but it is very easy to make)
- 2 Tbsp water
- 8 oz ground chicken
- ¼ cup fresh mint leaves
- 2 Tbsp chopped cilantro
- 2 Tbsp thinly sliced shallot
- 1 green onion, chopped
- 2 Tbsp fish sauce
- 2 Tbsp fresh lime juice
- 1–2 tsp chili flakes (adjust to your spice preference)
How to Make Laab Salad
Step 1: Toast the Rice
In a dry sauté pan over medium-low heat, toast the jasmine rice until golden brown and fragrant. Let it cool, then grind it in a spice grinder or small food processor until coarsely ground. This adds a nutty crunch and is key to authentic flavor. If you want to get really authentic, you can use a mortar and pestle, which tends to bring out deeper flavors in the rice. You are going for a grainy texture.
Step 2: Cook the Chicken
In a medium pot, bring the water to a boil. Add the ground chicken, breaking it up as it cooks. Boil until it is fully cooked, about 5–7 minutes. Remove it from the heat.
Step 3: Mix in Flavor
Immediately add the shallots so they wilt slightly in the residual heat. Stir in the roasted rice powder, fish sauce, lime juice, and chili flakes. Mix until well combined.
Step 4: Add Herbs & Serve
Fold in the mint, cilantro, and green onion. Taste and adjust seasoning—more lime for brightness, more fish sauce for umami, more chili for heat. This is where your personal preferences really come into play.
Step 5: Serve Fresh
Serve warm or at room temperature with crunchy raw vegetables like cabbage, cucumber, or lettuce leaves for scooping.
Wine Pairing: Why Sauvignon Blanc Works So Well
The zippy acidity and fruit profile of Sauvignon Blanc perfectly balance the heat and citrus of Laab. The crispness refreshes the palate, while the wine’s subtle tropical fruit notes elevate the dish’s complexity.
Try this with our Farang Sauvignon Blanc— organically grown and crafted to complement vibrant Thai flavors.