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Thai Lettuce Wraps (Larb Gai)

10 mins Cook
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Thai Lettuce nomnomwow

Thai Lettuce Wraps is one of these food in an effort to make you overlook you’re eating wholesome! A conventional Thai dish called Larb Gai, they’re short to make and full of fresh flavours from herbs and lime, plus a pleasing hit of chilli. Use chicken mince or beef mince, you can also use tofu for vegan version of it bundle it up in lettuce or serve it over rice! You can also try my favourite Shawrama recipe as well.

Thai Lettuce Wraps – Larb Gai’

Thai is one of the most famous Asian meals in Sydney. And there’s so much to love about it – noodles, curries and soups, grilled chicken, fried rice and Thai Fish desserts. And of direction, all of us’s favored Thai chicken Satay with peanut sauce!

But when you feel like something lighter (read: decrease cal!) however nonetheless loaded with Thai flavours, those Thai chook Lettuce Wraps are appropriate.

Larb Gai, Laab Gai, Lahb Gai, Laap Gai…….trying to find a recipe like this wherein the name has been interpreted in so many extraordinary approaches is constantly exciting! relying on what you seek will go back a myriad of consequences!

It’s All About The Fresh Flavours!

Like many South East Asian dishes, those Thai Lettuce Cups are approximately fresh flavours. There’s few ingredients within the sauce – just lime juice, fish sauce and sugar. an awful lot of the flavor comes from a first rate wack of Thai aromatics – ginger, garlic, chilli and lemongrass – which we sauté till golden and the scent drives us crazy before we add the chicken, sauce and fresh herbs.

What goes in Thai Lettuce Wraps

Here’s a visual of what goes in the chicken mince filling for Thai Lettuce Wraps.

I typically default to a chicken filling, but this recipe works just as well with pork mince as well (that’s ground pork for those of you in the States!).

Lettuce for Lettuce Cups

For the lettuce wraps, don’t get too hung up on locating the ideal lettuce! as soon as it’s all bundled / scrunched up and also you start devouring, nobody recollects whether your lettuce leaves had been the appropriate size or symmetrical, or a handy cup shape. All anyone can think about is how divine it tastes!

TIP: Crisp or tender lettuce works just exceptional, so go along with what you pick or what appears correct at the store. Crisp lettuce leaves are mainly in a cup shape – as pictured under (small cos lettuce aka romaine lettuce) – and smooth lettuce leaves can be any shape as they may be tender sufficient to wrap across the filling.

How to make Thai Lettuce Wraps

It’s no different to any stir fry – mix up the sauce first, sauté the aromatics first (garlic, ginger, chilli, lemongrass) then add the meat then sauce. You’ll be done cooking in 5 minutes flat!

How to Serve

I always serve it in a DIY association because I’m a fan of interactive food – plus i am getting to skip plating up for every person! I put the filling in a bowl along a pile of lettuce leaves with lime wedges and a few peanuts sprinkling.

SAUCE Option: typically I serve it much like that, however after I want to head all out, I make Thai Peanut Sauce as nicely. It’s the sauce from my Thai chicken Satay recipe which truly makes greater than you want for one batch of Satay. So freeze the leftovers then pull it out whilst you make Thai Lettuce Wraps!

What to Serve with Thai Lettuce Wraps

These are typically offered as a starter at Thai restaurants – one piece per person. As for what main to have, you could really choose any Thai main dish – there’s nothing I wouldn’t choose in my collection of recipes! Here are some favourites:

Thai Lettuce Wraps (Larb Gai)

Thai Lettuce Wraps (Larb Gai)

Thai Lettuce Wraps is one of these food in an effort to make you overlook you’re eating wholesome! A conventional Thai dish called Larb Gai, they’re short to make and full of fresh flavours from herbs and lime, plus a pleasing hit of chilli.
prep time
10 mins
cooking time
10 mins
total time
20 mins



  • 2 tsp cornflour / cornstarch OR 2 tbsp uncooked rice (any rice is fine) (Note 1)

  • 3 tbsp water

  • 2 1/2 tbsp lime juice (1 to 2 limes)

  • 2 tbsp fish sauce

  • 2 tsp brown sugar

  • 2 tbsp peanut oil (or other high smoke point cooking oil)

  • 1 tbsp fresh ginger , grated or very finely chopped

  • 2 garlic cloves , large, minced

  • 1 lemon grass stalk , white and very pale green part only, finely chopped (Note 2)

  • 2 Thai or birds eye chilli , deseeded and finely chopped (adjust to taste)

  • 1 lb / 500g chicken mince (ground chicken) OR pork

  • 1/2 red onion , cut into 4 wedges then finely sliced

  • 1/3 cup coriander/cilantro leaves , plus extra to garnish

  • 1/3 cup mint leaves , plus extra to garnish


  • 3 tbsp crushed peanuts (optional)

  • 6 - 8 small to medium lettuce leaves (I used baby cos / romaine) (Note 3)

  • Extra lime wedges, chilli


Sauce: place water and cornflour OR rice powder into a small bowl. mix right into a slurry. add lime juice, fish sauce and sugar and mix to combine. Set aside.
Heat peanut oil in a wok (or heavy based fry pan) over medium excessive heat. add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to one minute till aromatic. Do no longer permit the garlic burn, it's going to flavor bitter.
Add the chicken and turn up the warmth to excessive. cook the chicken, breaking apart the mince into small pieces.
Once the chicken turns white and is almost cooked through (about three to four mins), add Sauce. cook dinner for 45 seconds to one minute to coat the chicken and for the sauce to thicken.
Get rid of wok from heat. Stir through onion, coriander/cilantro and mint.
Spoon filling into a bowl, and serve with lettuce, peanuts, greater herbs and lime wedges on the side - depart all of us to make their personal. Spoon filling into lettuce cups and garnish with what you want!
Sauce choice: Take it over the top via serving with Thai Peanut Satay Sauce, as pictured within the first photo in put up! it's extra first rate (even though no longer conventional!)


Sauce thickener - The traditional way in Thailand to thicken sauces is to toast then grind rice. A quicker way to do this is to use cornstarch / cornflour which is what I typically use. Traditional ground rice: Heat a wok (or heavy based fry pan) over high heat. Add the rice and dry cook for 5 minutes until it turns dark golden brown. Remove into a mortar and pestle and ground into powder. Use in place of cornflour in recipe. 2. Lemongrass - use fresh or paste. If using paste, add it with the chicken and use 1 tbsp. For fresh, poeel the stringy, tough, outside layers off the lemongrass and just use the bottom 7 - 10cm / 3 to 4" of he lemongrass. 3. Lettuce - soft or crisp works fine, don't get too hung up on lettuce shape / type. For crisp, look for leaves that have a natural cup shape. If lettuce is soft, it's perfect for bundling up into rolls! 4. Source: Adapted from a recipe by Chew Town and with reference to various Thai cooking books. 5. Nutrition assumes 3 servings as a light main.
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