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Larb Lettuce Cups
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Serves:
6
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Prep Time:
10 min
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Cook Time:
15 min
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Calories:
391
Ingredients
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1/2 cup
Dry rice, toasted and ground (optional)
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2 lbs
Ground chicken
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1 tbsp
Canola oil
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1/2 cup
Shallots, thinly sliced
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1 tbsp
Brown sugar
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1/3 cup
Lime juice
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1 tsp
Lime zest
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1/2 tsp
Salt
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1 tsp
Chili paste
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2 tsp
Fish sauce
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1/2 cup
Cilantro, roughly chopped
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1/4 cup
Mint, roughly chopped
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2
Heads boston/butter lettuce
Sauce
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2 tbsp
Soy sauce
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1 tbsp
Lime juice
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2 tsp
Chili paste
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2 tsp
Brown sugar
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2 tsp
Fish sauce
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3
Green onions, thinly sliced, optional
Method
- In a small skillet set over medium high heat, toast the raw rice (dry, no oil) until brown and fragrant, about 4 minutes. In a small food processor, or using a mortar and pestle, grind the toasted rice into a fine powder, set aside.
- In a large skillet or braiser set over medium-high heat, sauté chicken until cooked through, drain over a colander, set aside.
- Using the same large skillet, cook the shallots in the oil until tender, about 3 minutes. Add the chicken back into the pan. Add powdered toasted rice powder, brown sugar, lime juice, zest, salt, chili paste and fish sauce. Sauté for 3-5 minutes until all ingredients are fully incorporated and there is little to no crunch left from the rice powder. Remove from heat.
- In a small bowl, mix all ingredients for the sauce.
- Add the cilantro and mint to the chicken mixture.
- Remove lettuce leaves from the stalk. Fill each lettuce cup/leaf with the larb mixture.
- Serve drizzle with a little sauce.