Lao Chicken Larb Lettuce Cups
Fragrant toasted rice, fresh mint, and punchy lime dressing make this Lao chicken larb irresistible tucked into crisp lettuce leaves with tangy carrot ribbons.
- Total time: 45 min
- Servings: 2 servings
- Estimated total cost: $13
- Calories per serving: 330 cal
- Stovetop
Ingredients
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Boneless skinless chicken breast12 ounces $5.49
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Fish sauce1 tablespoon
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Limes2 medium, to yield 3 tablespoons juice $1.50
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Green leaf lettuce1 small head $2.99
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Uncooked jasmine rice2 tablespoons $4.99
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Fresh mint1/4 cup loosely packed leaves $1.49
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Shallot1 small, about 2 ounces $4.49
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Green onions2 $1.50
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Carrots8 ounces $1.39
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Unseasoned rice vinegar1 tablespoon
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Sugar1 teaspoon
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Crushed red pepper flakes1/4 teaspoon
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Morton kosher salt flakes5/8 teaspoon, divided
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Chateau Ste. Michelle Vintage Select Riesling Washington White Wine750 ml $9.99
Instructions
Swipe a step aside or click its number when it’s done.
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Juice 2 medium limes to yield 3 tablespoons juice; set aside.
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Prepare the quick-pickled carrots in a medium bowl, combining:
- 8 ounces carrots, peeled and shaved into thin ribbons with a vegetable peeler
- 1 tablespoon lime juice
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon Morton kosher salt flakes
Toss thoroughly and let stand for at least 15 minutes while preparing the larb, tossing once.
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Separate the leaves from 1 small head green leaf lettuce, wash, and dry thoroughly. Set aside for serving.
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Prepare the larb dressing in a large mixing bowl, combining:
- 2 tablespoons lime juice
- 1 small shallot, about 2 ounces, peeled and very thinly sliced
- 2 green onions, trimmed and thinly sliced
- 1/4 teaspoon crushed red pepper flakes
Stir and set aside.
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Pat 12 ounces boneless skinless chicken breast dry, then finely chop into small, mince-like pieces with a sharp knife. Toss with 1 tablespoon fish sauce and 1/8 teaspoon Morton kosher salt flakes. Let stand for at least 5 minutes while preparing the toasted rice. Wash the knife, board, and your hands.
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Place 2 tablespoons uncooked jasmine rice in a dry skillet over medium-low heat. Toast, stirring frequently, for 5–7 minutes until golden and nutty-smelling. Transfer to a plate and cool for 3 minutes, then grind into a coarse powder using a spice grinder or mortar and pestle.
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Put the seasoned chicken and 2 tablespoons water in the skillet over medium heat. Cook for 6–8 minutes, stirring and breaking up clumps, until the chicken reaches 165°F. Keep the chicken moist; if the skillet dries out before it is cooked, add 1 tablespoon water. Remove from the heat and let cool for 3 minutes.
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Add the warm chicken and its small amount of cooking juices to the larb dressing. Tear 1/4 cup loosely packed mint leaves, then fold them into the chicken along with the toasted-rice powder just before serving.
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Divide the lettuce leaves between two plates and spoon the larb alongside or into the leaves. Serve the carrot ribbons on the side, leaving excess pickling liquid in the bowl.
Want more detail? See the temperature guide.
Drink pairing: An off-dry Riesling balances the lime, chile, and savory fish sauce.
Wine picks:
- Chateau Ste. Michelle Vintage Select Riesling Washington White Wine $9.99 750 ml
- Charles Smith Wines Kungfu Girl Riesling Washington White Wine $14.99 750 ml
Why it works: Off-dry Riesling is a natural match: a touch of sweetness softens the chile and lime, while bright acidity refreshes the palate and complements the mint and savory fish sauce.