Larb Lettuce Cups

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Calories: 391
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Ingredients

  • 1/2 cup Dry rice, toasted and ground (optional)
  • 2 lbs Ground chicken
  • 1 tbsp Canola oil
  • 1/2 cup Shallots, thinly sliced
  • 1 tbsp Brown sugar
  • 1/3 cup Lime juice
  • 1 tsp Lime zest
  • 1/2 tsp Salt
  • 1 tsp Chili paste
  • 2 tsp Fish sauce
  • 1/2 cup Cilantro, roughly chopped
  • 1/4 cup Mint, roughly chopped
  • 2 Heads boston/butter lettuce

Sauce

  • 2 tbsp Soy sauce
  • 1 tbsp Lime juice
  • 2 tsp Chili paste
  • 2 tsp Brown sugar
  • 2 tsp Fish sauce
  • 3 Green onions, thinly sliced, optional

Method

  1. 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.
  2. In a large skillet or braiser set over medium-high heat, sauté chicken until cooked through, drain over a colander, set aside.
  3. 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.
  4. In a small bowl, mix all ingredients for the sauce.
  5. Add the cilantro and mint to the chicken mixture.
  6. Remove lettuce leaves from the stalk. Fill each lettuce cup/leaf with the larb mixture.
  7. Serve drizzle with a little sauce.