"We begin the New Year with new recipes. Larb is a traditional Laotian dish of ground meat with spices. Thai Larb Lettuce Cups are full of sweet, sour, fiery flavors wrapped in a cool, delicate butter lettuce cup."
Thai Larb Lettuce Cups
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Prep time: 10mins
Cook time: 10mins
Serves or Makes: 6
Recipe Card
ingredients
- 1/3 cup fresh lime juice
- 2 tbsp fish sauce
- 2 tbsp light brown sugar
- 1/2 teaspoon Sriracha sauce
- 1 1/2 skinless, boneless chicken breast cut in cubes
- 1/2 cup chopped shallots
- 2 tbsp finely chopped lemongrass
- 2 teaspoon finely chopped lime zest
- 1 pickled Thai bird chile, chopped
- 2 cloves garlic, minced
- 2 teaspoon fish sauce
- 1/2 teaspoon each, salt and pepper
- 3 tbsp peanut or canola oil
- small butter lettuce leaves
- 1 tbsp Asian fried garlic
- 1/4 cup shredded green onions for garnish
- 1/4 cup shredded carrots for garnish
- 2 tbsp soy sauce
- fresh lime slices
Method
Step 1
In a bowl combine the lime juice, fish sauce, brown sugar and Sriracha sauce and stir to combine. Set aside while you make the Larb.
Step 2
Add the chicken, shallots, lemongrass, lime zest, bird chile, garlic, fish sauce, salt and pepper and 1 tbsp. of the peanut oil to a food processor. Pulse the chicken until it's finely chopped.
Step 3
Add the remaining 2 tbsp. of peanut oil to a skillet or wok over medium-high heat. Add the chicken mixture and saute, breaking it up with a wooden spoon as it cooks. Cook until the chicken is done and starts to turn brown, about 8 minutes.
Step 4
Place small lettuce cups on a serving plate. Spoon some of the chicken mixture on top of the lettuce. Garnish with fried garlic, green onions, carrots and drizzle with the dressing. Serve slices of lime and soy sauce on the side.