This is so quick and easy - perfect for a hot night!


  • 4 cups minced chicken

  • 2 tsp oil

  • 4 tsp fish sauce

  • 4 tsp lime juice

  • 1 tsp brown sugar

  • 2 tbsp dried chili flakes (or more to taste)

  • 4 tbsp finely ground roasted rice (see below)

  • 4 tbsp asian shallot or spring onion, chopped

  • 4 tbsp red onion, chopped

  • A handful of mint leaves

  • Cucumber

  • Green lettuce leaves


  • 1.

    Dry roast rice in a pan until golden, being careful not to burn it. Let it cool then finely grind the roasted rice in a coffee/spice grinder or food processor.

  • 2.

    Heat the oil in a saucepan and cook the minced chicken. When cooked, place the chicken in a mixing bowl and let it cool for five minutes. Make a dressing with the fish sauce, lime juice, brown sugar, chili flakes and roasted rice, and add to chicken. Add shallot, red onion and mint.

  • 3.

    Place a lettuce leaf on a plate and spoon the chicken mix and cucumber on top. Wrap the lettuce leaf around the larb to make it easy to pick up and eat.

  • 4.

    You can also steam some rice and add it in too. Just put a tablespoon or so on your lettuce leaf, top it with chicken, roll it up and eat it.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 193kj
  • Fat Total 12g
  • Saturated Fat 3g
  • Protein 13g
  • Carbohydrate 7g
  • Sugar 1g
  • Sodium 286mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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I usually roast the rice and cook the chicken at the same time, and cut up the onion etc while I'm doing that, which makes this really fast and easy to prepare. You can also substitute coriander for mint, or use both.

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