作法
- 糯米以乾鍋中小火烘 8 至 10 分鐘，持續搖鍋至深金褐並散出濃香。放涼後在研缽中磨成略粗粉。這就是 khao khua——拉布的靈魂。
- 寬鍋中火加入 2 大匙水（不放油）煮雞絞肉，邊煮邊撥散，讓肉以細小顆粒煮熟。一變不再粉紅就離火，約 4 分鐘。
- 把溫熱的雞肉倒入大碗，趁熱加入萊姆汁、魚露、padaek 與辣椒粉——熱度幫助味道滲入。
- 加入烘香米粉、紅蔥頭與青蔥，拌勻——米粉會稠化醬汁並附著於肉上。
- 上桌前才拌入薄荷、香菜與刺芫荽，提早加香草會萎軟。
- 盛盤，配糯米飯與生高麗菜片、生長豆與小黃瓜。每人捏一小球糯米飯沾拉布，或用高麗菜葉包著吃。
Common questions
Can 寮國雞肉拉布 be made ahead?
寮國雞肉拉布 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is 寮國雞肉拉布 spicy?
寮國雞肉拉布 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 寮國雞肉拉布 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 寮國雞肉拉布 to make at home?
寮國雞肉拉布 is approachable for a home cook with basic stove skills — total time about 23 minutes, no special technique required.
Can 寮國雞肉拉布 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
拉布是寮國國菜，也是泰國伊善地區的非官方代表——同食譜、同根源。寮國版加 padaek（寮國發酵魚醬）作為鮮味標記；少了它就讀作泰式伊善版。是共食料理：每場家宴、儀式宴會與 Boun（寮國節慶）必有。蛋白質不同則名稱不同：larb pa（魚）、larb moo（豬）、larb sin（牛）。烘香米粉不可省略，少了它就只是香草拌肉。
