Mushroom & Chicken Larb in Lettuce Cups

PREP TIME: 20 Min

COOK TIME: 15 Min

SERVES: 4

400g White Button Meadow Mushrooms
1 Tbsp cooking oil
400g chicken mince
4 garlic cloves, minced
2 Tbsp lemongrass paste
2 tsp sugar
1 chilli, thinly sliced
2 petite cos lettuces
3 Tbsp lemon/lime juice
3 Tbsp fish sauce
1/2 red onion, diced
1 cup diced cucumber
Big handful of roughly chopped fresh herbs: mint, coriander, Thai basil

Method

Finely dice mushrooms by hand, or in a food processor on low. Careful not to over do it in the processor. Reserve.
Heat a large frying pan or wok over medium-high heat and add oil. Add mushroom, chicken, garlic, lemongrass, sugar and chilli. Fry for 10 minutes, breaking up the mince and stirring to cook evenly. The mushrooms will release their liquid. Keep frying until the liquid is cooked off and all the chicken is cooked.
While chicken is cooking, prepare the lettuce: slice off 3cm from the stem. Peel away the lettuce leaves layer by layer and wash thoroughly. Shake to dry and allow to drain in a colander. Once dry, arrange the lettuce cups on a platter or onto plates.
Once chicken is cooked, remove from heat. Stir in lime/lemon juice, fish sauce, red onion, cucumber, and chopped herbs.
Spoon the larb mixture into the lettuce cups or let everyone assemble their own. Serve with your favourite chilli or hot sauce on the side.

Top Tip:

Known as a “meat salad”, larb is the national dish of Laos and also popular throughout Thailand. While this recipe uses chicken mince, you can comfortably swap for any other protein such as pork, beef, fish, duck mince.

MADE WITH