📝 About This Recipe
Transport your senses to the vibrant streets of Northern Thailand with these Larb-inspired lettuce wraps. This dish is a masterclass in balance, hitting every note of salty, sour, spicy, and sweet through a combination of savory ground chicken, bright lime, and aromatic herbs. The addition of toasted rice powder provides a unique nutty crunch that defines an authentic Larb, making this a refreshing yet deeply satisfying meal.
🥗 Ingredients
The Toasted Rice Powder (Khao Khiao)
- 2 tablespoons Glutinous (sticky) rice (uncooked)
The Meat Base
- 1 pound Ground chicken or turkey (can substitute with plant-based crumbles)
- 1/4 cup Water or chicken stock (for poaching the meat)
- 3 pieces Shallots (very thinly sliced)
The Dressing & Aromatics
- 3 tablespoons Fish sauce (premium quality preferred)
- 3-4 tablespoons Lime juice (freshly squeezed)
- 1-2 teaspoons Thai dried chili flakes (adjust to heat preference)
- 1 teaspoon Palm sugar or brown sugar (to balance the acidity)
- 1/2 cup Fresh mint leaves (roughly torn)
- 1/2 cup Fresh cilantro (chopped)
- 2 pieces Green onions (thinly sliced)
The Wraps & Garnish
- 2 heads Butter lettuce or Romaine hearts (leaves separated, washed, and dried)
- 1 piece Cucumber (sliced into rounds)
- 2 pieces Thai bird's eye chilies (optional, for extra heat)
👨🍳 Instructions
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1
Start by making the toasted rice powder: Place the raw sticky rice in a small dry skillet over medium-low heat. Toast for 5-8 minutes, shaking the pan constantly, until the rice turns a deep golden brown and smells nutty.
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2
Transfer the toasted rice to a mortar and pestle or a clean spice grinder. Grind until it becomes a coarse powder (not a fine flour). Set aside; this is the secret to authentic texture.
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3
Prepare your lettuce cups by cutting the base of the lettuce heads. Gently peel away the leaves, wash them in cold water, and pat them completely dry with paper towels. Chill them in the fridge to keep them crisp.
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4
In a medium wok or skillet, add the 1/4 cup of water or stock over medium-high heat. Once simmering, add the ground meat.
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5
Cook the meat by breaking it up into very small crumbles with a wooden spoon. Continue cooking until the meat is just cooked through and the liquid has mostly evaporated, about 5-7 minutes.
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6
Remove the pan from the heat. It is vital to mix the dressing while the meat is warm but not sizzling hot to prevent the herbs from wilting too quickly.
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7
Add the sliced shallots to the warm meat and toss gently. The residual heat will take the raw edge off the onions.
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8
Stir in the fish sauce, lime juice, sugar, and dried chili flakes. Toss well to ensure the meat is thoroughly coated.
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9
Taste the mixture. It should be a bold explosion of salty, sour, and spicy. Add more lime or fish sauce if needed.
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10
Add the toasted rice powder and toss again. The powder will thicken the juices and cling to the meat.
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11
Fold in the fresh mint, cilantro, and green onions. The fragrance should be immediate and refreshing.
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12
To serve, spoon a generous amount of the Larb mixture into the center of each chilled lettuce leaf.
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13
Top with extra mint leaves and serve immediately with cucumber slices on the side to cool the palate.
💡 Chef's Tips
Don't skip the toasted rice powder; it provides the signature earthy flavor and essential crunch that defines Larb. Use 'Butter' or 'Bibb' lettuce for the best 'cup' shape, as they are flexible and won't crack when folded. Ensure the meat is crumbled as finely as possible; large chunks won't absorb the dressing evenly. Adjust the heat by adding the chili flakes gradually—Thai chilies can vary significantly in spice level. Always use fresh lime juice; bottled juice lacks the bright essential oils needed to cut through the savory meat.
🍽️ Serving Suggestions
Pair with a cold, crisp Lager or a dry Riesling to complement the spice. Serve alongside a side of steamed jasmine rice or traditional Thai sticky rice. Add a few wedges of fresh cabbage on the platter for extra crunch. Offer a small bowl of 'Prik Nam Pla' (fish sauce with sliced chilies) for those who want extra salt and heat. A side of green papaya salad (Som Tum) makes this a complete Thai feast.