Thai Larb Chicken Lettuce Wraps
Larb moo or laab, is a classic Thai dish that is actually technically considered a salad. Packed with loads of herbs, spices and a simple “vinaigrette” type sauce, this dish is packed with flavor and punch. When enjoyed as lettuce wraps, this dish is also very low in carbs and fats and a perfect dish for those wanting to eat more protein and vegetables.
Ingredients
- 1lb ground chicken
- 1 tsp chili flakes (depending on how spicy you want)
- Pinch of sugar
- 1/2 tbsp fish sauce
- 1-2 limes, juiced
- 1 shallot, finely sliced
- 1-2 tbsp chopped cilantro
- 3 scallions, finely sliced
- About 20 leaves or so of fresh mint
- 1 head of iceberg lettuce, individual leaves removed for making lettuce wraps
- 3 tbsp uncooked glutinous or jasmine rice
Method
To prepare your toasted rice powder, or kao kua, get a dry pan on medium to medium-high heat and add in your rice. Toss in the pan and toast until golden brown and toasty. Grind in a mortar and pestle or spice grinder until the texture of fine sand.
In a sauce pan or wide sauté pan, cook your ground chicken over medium heat, making sure to not color the meat. Break up the meat into small bits as you’re cooking it down. Take your pan off the heat once cooked through and add in your chili flakes, sugar, fish sauce, half of your lime juice, shallots, cilantro, scallions, and half of your mint leaves. Toss together, letting the residual heat blend all the flavors together. Add a generous pinch of your toasted rice powder.
Taste for seasoning. Add more fish sauce if more salt is needed, more lime juice if you want it more tart, more chili flakes if you want it spicier.
Put your larb into a bowl and top with more toasted rice powder and mint leaves. Enjoy with your lettuce ice berg leaves used as a lettuce wrap.
