Salt & Wind Travel

{Larb Moo} Chicken Thai Lettuce Wraps Recipe

One of our favorite things to do around here? Travel and bring the flavors of our travels back home.

 

This post is all about Thailand since we’ve had a major crush on the country ever since we visited. There are a lot of reasons to love it but, obviously, we always come back to the food. And when it comes to the food we’re partial to the classic meat salad known as larb. This Northern Thai dish was all over Isaan when we visited and each place we ate made its own version. 

What Is Larb Moo?

After spending a week running around the Isaan region of Thailand, one thing was certain: the region has some of the best food around. It’s home to all sorts of bold, spicy food, one of which—larb, a sort of ground meat salad—is my standard order whenever I go to Thai restaurants. It is one of those dishes that, at its best, hit all of the major Thai flavors: sweet, sour, spicy, salty, and funky.

Variations On Thai Pork Salad

While in Isaan, I had versions made with pork, beef, and duck and one was better than the next. Here is a basic recipe for larb. Note that it would include toasted rice powder if it were more traditional but this is how I like it. Often, I serve in lettuce as a makeshift lettuce wrap (again not traditional), but feel free to make it more spicy, sour, sweet, or funky to fit your tastes.

GLOBAL KITCHEN SERIES: THAI-STYLE LEMONGRASS CHICKEN AND HERB WRAPS RECIPE

Make It Traditional

We took that to mean we could make it as spicy or fresh as we’d like. Just FYI, to be totally traditional, you’d mix toasted ground rice into the final dish. If you’re so inclined, go for it, but we have to say we like it just as is.

Healthy Thai Lettuce Cups

Oh, and this version is healthier than most and easy enough that you could make it for a weeknight meal. But, if you’re like us, you’ll likely be making it for everything from a girls’ night to your next dinner party because it’s got tons of flavor and is pretty healthy. For all the intel including the full recipe, head over to KitchenAid

GLOBAL KITCHEN SERIES: THAI-STYLE LEMONGRASS CHICKEN AND HERB WRAPS RECIPEGLOBAL KITCHEN SERIES: THAI-STYLE LEMONGRASS CHICKEN AND HERB WRAPS RECIPE

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

{Larb Moo} Chicken Thai Lettuce Wraps Recipe

{Larb Moo} Chicken Thai Lettuce Wraps Recipe

This is a weeknight Thai Lettuce Wraps Recipe inspired by larb, a sort of ground meat salad found in Northern Thailand. This is a basic recipe for larb that I serve in lettuce as a makeshift lettuce wrap but feel free to make it more spicy, sour, sweet, or funky to fit your tastes.
No ratings yet
Prep Time 15 mins
Total Time 15 mins
Servings 4
Calories 249 kcal

Ingredients
  

  • 3 tablespoons fish sauce
  • 2 to 3 tablespoons freshly squeezed lime juice
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon coconut, grapeseed, or peanut oil
  • 4 medium shallots quartered and thinly sliced
  • 6 medium green onions (aka scallions) trimmed and thinly sliced (optional)
  • 2 inches galangal or ginger peeled and grated
  • 4 medium garlic cloves peeled and grated
  • 1 pound lean ground chicken can use ground pork or turkey
  • 1 teaspoon ground chile powder or 1-2 teaspoons chili sauce
  • kosher salt
  • 1 kaffir lime leaf minced (optional)
  • 1/3 cup fresh mint (or culantro or cilantro or a mix) plus more for garnish
  • 1 head Romaine, Red Lettuce, or Boston lettuce washed and separated
  • Lime wedges for garnish

Instructions
 

  • Make The Fish Sauce: Combine the fish sauce, 2 tablespoons of the lime juice, and sugar in a small jar, close, and shake until the sugar is dissolved. (You could also whisk this – just make sure that sugar is well mixed in.) Taste the sauce and, if you want it fresher and brighter and less funky, add the remaining 1 tablespoon of lime juice.
    3 tablespoons fish sauce, 2 to 3 tablespoons freshly squeezed lime juice, 1 tablespoon packed light brown sugar
  • Cook The Onions: Heat oil in a large nonstick frying pan over medium-high heat. When the oil shimmers, add shallots and the white parts of the green onions (save the green parts for later) and cook, stirring a few times, until golden brown, about 1 minute. Add galangal or ginger and garlic and cook a few seconds until fragrant.
    1 tablespoon coconut, grapeseed, or peanut oil, 4 medium shallots, 6 medium green onions (aka scallions), 2 inches galangal, 4 medium garlic cloves
  • Cook The Meat: Add pork, chicken or turkey and, use a wooden spoon or spatula, to break the meat into bite-sized pieces. Season with chile powder, chile sauce (if using), and some kosher salt and cook, stirring rarely, until meat is cooked through and golden brown, about 5 minutes. Stir in the sauce ingredients and cook until there's only enough left to coat the meat mixture, about 1 minute more.
    1 pound lean ground chicken, 1 teaspoon ground chile powder, kosher salt
  • Remove from heat, stir in remaining scallions, kaffir lime, and the herbs. Taste and adjust seasoning as desired. Serve hot or cold, filling each lettuce cups with a few spoonfuls of filling. Top with additional herbs and lime wedges, as desired.
    1/3 cup fresh mint, 1 head Romaine, Red Lettuce, or Boston lettuce, Lime wedges, 1 kaffir lime leaf

Nutrition

Serving: 4 servingsCalories: 249kcalCarbohydrates: 13gProtein: 22gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 98mgSodium: 1147mgPotassium: 929mgFiber: 2gSugar: 6gVitamin A: 1888IUVitamin C: 12mgCalcium: 72mgIron: 3mg
Keyword northern thai recipes, thai lettuce cups, thai minced pork salad
Tried this recipe?Mention @saltandwind or tag #swsociety!
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