Larb Gai Thai Lettuce Wraps

Recipe Link


  • 3 T fish sauce
  • 2 T honey
  • 3 T lime juice
  • T fresh lemon juice
  • 2 T vegetable or canola oil
  • 1/2 red onion
  • 3 shallots
  • 1 T Lemongrass paste (or 1/4 cup minced)
  • serrano chiles (more or less for desired heat)
  • (optional) red chili flakes (for heat)
  • 1 1/2 lbs ground chicken or pork
  • 1/2 cup fresh mint leaves
  • (optional) 1 head butter lettuce
  • Cooked rice (for serving)
  • 3 T Rice for toasted rice (or more)


Tip: Best side to use is rice, soaks up all the juice

  1. Toasted Rice: Put rice in a small frying pan over medium heat. Cook, stirring frequently, until the grains are toasted and golden, about 10 minutes. Let cool for a few minutes and then grind into a coarse powder in a spice grinder or with a mortar and pestle
  2. In a small bowl, whisk together the fish sauce, honey, lime juice, and lemon juice. Taste and adjust (I added more honey or brown sugar)
  3. Chop onion, shallots, and chilis
  4. In a large skillet, add onion, shallots, lemongrass, chilis, and salt until softened (5 min)
    1. Add red chili flakes here if using
  5. Add chicken until cooked through
  6. Add the dressing to the pan and cook for 2 minutes
  7. Remove the pan from the heat and stir in the mint
  8. Season with additional fish sauce and S/P, to taste
  9. Spoon the chicken mixture onto the lettuce leaves and serve with rice and top with toasted rice

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