
Larb Lettuce Cups Recipe For Bacterial Vaginosis
Ingredients
- 1/2 cup Dry rice toasted and ground
 - 2 lbs Ground chicken
 - 1 tbsp Canola oil
 - 1/2 cup Shallot thinly sliced
 - 1 tbsp Brown sugar
 - 1/3 cup Lime juice
 - 1 tsp Lime zest
 - 1/2 tsp salt
 - 1 tsp chili paste
 - 2 tsp fish sauce
 - 1/2 cup Cilantro roughly chopped
 - 1/4 cup Mint roughly chopped
 - 2 Heads boston/butter lettuce
 
Ingredients foe the sauce
- 2 tbsp soy sauce
 - 1 tbsp lime juice
 - 2 tsp chili paste
 - 2 tsp Brown sugar
 - 2 tsp Fish sauce
 - 3 Green onions thinly sliced
 
Instructions
- In a small skillet set over medium high heat, toast the raw rice (dry, no oil) until brown and fragrant, about 4 minutes. In a small food processor, or using a mortar and pestle, grind the toasted rice into a fine powder, set aside.
 - In a large skillet or braiser set over medium-high heat, sauté chicken until cooked through, drain over a colander, set aside.
 - Using the same large skillet, cook the shallots in the oil until tender, about 3 minutes. Add the chicken back into the pan. Add powdered toasted rice powder, brown sugar, lime juice, zest, salt, chili paste and fish sauce. Sauté for 3-5 minutes until all ingredients are fully incorporated and there is little to no crunch left from the rice powder. Remove from heat.
 - In a small bowl, mix all ingredients for the sauce.
 - Add the cilantro and mint to the chicken mixture.
 - Remove lettuce leaves from the stalk. Fill each lettuce cup/leaf with the larb mixture.
 - Serve drizzle with a little sauce.
 
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