A MEAL YOU CAN MAKE
Chicken larb lettuce bowls
Warm minced chicken with lime, fresh herbs and toasted rice powder.
About 35 minutes · 2 servings · Hob · large pan · mortar or spice grinder · food probe
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Chicken mince
- 15g Uncooked sticky rice
- 20ml Fish sauce
- 1 whole Lime, juice
- 60g Shallot, thinly sliced
- 15g Mint, leaves
- 15g Coriander, chopped
- 0.5 tsp Chilli flakes
- 120g Lettuce, whole leaves
- 60ml Water
- 300g Ready-cooked rice, sealed shelf-stable pack
Allergens: Fish. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~484 kcal · 48g protein · 61g carbohydrate · 7g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Wash and dry lettuce and herbs. Slice shallot. Measure seasonings and keep chicken separate from raw toppings.
Toast the rice powder
Toast dry sticky rice in the pan over medium-low heat, stirring until golden. Let it cool briefly, then grind finely in a mortar or spice grinder.
Heat the rice
Heat the ready-cooked rice in the pan following its packet instructions, with a splash of water if directed. Stir until steaming hot throughout, then transfer to a covered serving bowl.
Cook the chicken
Put mince and measured water in the pan over medium heat. Break up every clump while stirring until fully cooked and most water has evaporated. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check and serve
Take the pan off heat. Mix chicken with fish sauce, lime, shallot, herbs, chilli and toasted rice powder. Spoon into lettuce leaves and eat with rice. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 20 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Lao and Isan-inspired · mild adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.