Thai
Fiery Lime Larb Lettuce Cups
A bright Isan-style meat salad where hot ground chicken is dressed with lime, fish sauce, toasted rice, and fresh herbs. Serving it warm with crisp lettuce and cucumber keeps every bite punchy and refreshing.
Gluten-FreeDairy-FreeHigh ProteinLow CarbQuick Weeknight
At a Glance
- Time
- 25 mins
- Serves
- 2
- Cost
- Low
- Cuisine
- Thai
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Toast the sticky rice in a dry skillet over medium heat, shaking often, until the grains are deep golden brown and smell nutty, about 4 to 5 minutes. Cool briefly, then grind it to a coarse powder.
- Set a skillet over medium-high heat, add the ground chicken and water, and cook for 5 to 6 minutes while breaking it up into small crumbles. The meat should be just cooked through and still juicy.
- Transfer the hot chicken to a bowl and add the fish sauce, lime juice, brown sugar, shallots, scallions, chiles, and 2 tablespoons of the toasted rice powder. Toss until glossy and taste for salt and acidity.
- Stir in the mint and cilantro right before serving so the herbs stay bright. Spoon the larb into lettuce cups, add cucumber on the side, and dust on more toasted rice powder if you want extra crunch.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally GF/DF as written if your fish sauce is certified gluten-free; serve with lettuce cups and sticky rice.