Thai Larb Lettuce Wraps

Larb (also spelled “laab”) is considered the unofficial national dish of Laos and is wildly popular across Thailand. This vibrant, punchy dish features seasoned ground meat tossed with a bold dressing of lime juice, fish sauce, and toasted rice powder, then piled into crisp lettuce cups. It’s light yet satisfying, explosively flavorful, and comes together in just 25 minutes.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy

Ingredients

For the Larb

• 1 lb ground chicken (or ground turkey)
• 2 tablespoons fish sauce
• 3 tablespoons fresh lime juice (about 2 limes)
• 1 tablespoon soy sauce (low-sodium)
• 1 teaspoon granulated sugar
• 2 tablespoons toasted rice powder (see Tips)
• 3 shallots, thinly sliced
• 2–3 Thai chili peppers, thinly sliced (adjust to taste)
• ¼ cup fresh cilantro, roughly chopped
• ¼ cup fresh mint leaves, roughly torn
• 3 green onions, thinly sliced
• 1 tablespoon vegetable oil

For Serving

• 1 head butter lettuce or iceberg lettuce, separated into cups
• Steamed jasmine rice (optional, on the side)
• Extra lime wedges
• Sliced cucumbers

Instructions

1. Make the toasted rice powder (if making from scratch). Toast ¼ cup uncooked jasmine rice or sticky rice in a dry skillet over medium heat, stirring constantly, for 5–8 minutes until golden brown and fragrant. Grind in a spice grinder or mortar and pestle to a coarse powder.
2. Cook the chicken. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken, breaking it into small crumbles with a wooden spoon. Cook for 6–8 minutes until fully cooked through and no longer pink.
3. Make the dressing. In a small bowl, whisk together the fish sauce, lime juice, soy sauce, and sugar until the sugar dissolves.
4. Season the meat. Pour the dressing over the cooked chicken and toss to combine. Remove the skillet from the heat.
5. Add the aromatics. Toss in the sliced shallots, Thai chilies, green onions, and toasted rice powder. Mix everything together well.
6. Add the herbs. Fold in the fresh cilantro and torn mint leaves. The residual heat will gently wilt them and release their aroma.
7. Serve. Spoon the larb mixture into butter lettuce cups. Serve with lime wedges, sliced cucumbers, and steamed jasmine rice on the side if desired.

Tips & Notes

• Toasted rice powder is the secret ingredient that gives larb its signature nutty, slightly smoky crunch. You can find it at Asian grocery stores or make your own (Step 1). Store extra in an airtight jar for up to 3 months.
• Heat level: Thai chilies are quite spicy. Start with 1 chili if you’re sensitive to heat, or substitute with ½ teaspoon red pepper flakes.
• Protein swap: Ground pork or ground turkey work equally well. For a vegetarian version, use crumbled firm tofu.
• Lettuce cups: Butter lettuce makes the best cups because the leaves are tender and flexible. Iceberg works too if you prefer more crunch.
• Make-ahead: Cook the meat and dressing up to a day ahead. Add fresh herbs and rice powder just before serving.