Starter Laos and north-eastern Thailand
Chicken larb lettuce cups with lime, mint and toasted rice
Meat & fish
Editorially prepared
Small lettuce cups filled with juicy chicken, lime, mint and shallot. Toasted rice gives the filling a nutty aroma and a gently grainy texture. Makes four small starter portions.
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Ingredients
4 servings · metric units
One serving is one lettuce cup. Increase the ingredients proportionally. For a larger quantity of chicken, use a wider saucepan and allow more cooking time; check the temperature in several places. Chilli heat varies, so add it gradually when making a larger batch.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of uncooked white glutinous riceuncooked white jasmine rice
Use the same weight of jasmine rice instead of glutinous rice. Toast and crush it in the same way; the aroma will be slightly more floral.
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Optional ingredients and substitutions
You’ll need
small dry frying pan · small saucepan · one hob ring · pestle and mortar · kitchen scales and measuring spoons · knife and chopping board · spoon or small spatula · food thermometer · small plate for cooling the rice · mixing bowl · kitchen towel or salad spinner · serving platter
Method
0/8 stepsToast the rice
Weigh out the rice and put it in a small, dry frying pan. Set over a medium-low heat and toast for about 8–12 minutes from switching on the heat, stirring constantly, until evenly deep golden brown and nutty-smelling. Continue toasting if the grains are still pale; reduce the heat if they darken quickly. Do not let them blacken. Transfer to a small plate.
10:00Toast the rice Cool the rice
Spread the rice in a thin layer and leave for about 5 minutes from transferring it to the plate, until no longer warm. Start preparing the other ingredients meanwhile. Check that the rice has cooled before crushing it; allow longer if needed.
05:00Cool the rice Prepare the additions
Wash and thoroughly dry the lettuce, spring onion and herbs. Peel and very thinly slice the shallot, separating the layers. Finely chop the spring onion and chop the coriander with its tender stalks. Reserve a few small mint leaves for finishing and tear the rest. Squeeze and measure the lime juice, then measure the fish sauce, chilli and water. Keep the chicken refrigerated until ready to cook.
Prepare the additions Crush the rice
Check that the toasted rice has cooled, then crush it in a pestle and mortar to a fine, slightly grainy powder. There should be no whole grains or large hard pieces, but do not grind it into completely smooth flour. Set aside for the final mixing.
Crush the rice Cook the chicken
Bring the measured water to the boil in a small saucepan. Add the chicken and immediately break it up with a spoon. Cook over a medium heat for about 4–6 minutes from adding the meat, stirring constantly without browning it. The chicken should be finely crumbled, moist and completely opaque. Gather it into a mound and check the centre with a thermometer: it must reach at least 74°C. If it is cooler, continue cooking and check again. Add a splash of water if the pan dries out before the chicken is cooked.
05:00Cook the chicken Add the shallot and dressing
Remove the saucepan from the heat. Add the shallot and stir so the slices separate and soften slightly in the warmth of the chicken. Mix in the fish sauce, lime juice and chilli. Transfer to a bowl with the small amount of remaining juices; the filling should be juicy rather than watery.
Add the shallot and dressing Let the chicken cool slightly
Leave the seasoned chicken in the bowl for about 3 minutes from transferring it. It should remain warm but stop steaming strongly before you add the herbs. If it is still very hot, wait a little longer.
03:00Let the chicken cool slightly Fill the lettuce and serve
Add all the crushed rice, spring onion, coriander and torn mint to the warm chicken once it is no longer steaming strongly, keeping the reserved mint leaves for finishing. Mix gently. Divide the filling between the prepared lettuce leaves, allowing about 30–40 g per cup. Arrange on a platter, finish with the reserved mint leaves and serve immediately.
Fill the lettuce and serve
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Tips
- A pestle and mortar is easiest for this small quantity of rice. A large grinder may not catch all the grains.
- Do not replace the toasted rice with raw rice flour: it will not provide the same aroma or texture.
- Dry the lettuce thoroughly so the filling does not slide off the leaves.
- The chicken should be moist, not swimming in liquid. Do not cook it until dry.
Storage
Serve as soon as the lettuce cups are filled. If preparing the chicken ahead, cook it completely, transfer to a shallow container, cool promptly and refrigerate within 2 hours. Keep for up to 48 hours. Store the lettuce, herbs, dressing and toasted rice separately; combine just before serving. Do not store partly cooked chicken.
Timing
Hands-on: 39 min · Cooking: 16 min · Resting: 8 min
The total allows for tasks done in parallel. The individual times can overlap.
