Chicken larb san choi bao

Chicken larb san choi bao

Cook for Your Life
Gorta Yuuki (studio) and William Meppem (location)

This may be the first recipe you should make from this cookbook, as it is so easy. It is the kind of dish that after making it once, you can take ownership of and begin adding a little more of this or that.

Larb is actually a minced-meat dish from northern Thailand, while san choi bao is the classic chinese preparation of flavoursome mince served in lettuce cups – I think you will agree that the two work very well combined! for a quick meal on your own, you can skip making the lettuce cups and shred it instead and chow down.


Quantity Ingredient
2 iceberg lettuces, soaked in water for 30 minutes
1 tablespoon peanut oil
500g minced free-range chicken
freshly ground white pepper
2 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
3 spring onions, finely sliced
1 kaffir lime leaf, finely shredded
2 lemongrass stalks, finely chopped, (white part only)
1 long red chilli, finely sliced
1 cup coriander leaves
1 cup mint leaves, roughly chopped
2 tablespoons Nahm jim
80ml lime juice
sea salt
3 tablespoons cashews, roasted and roughly chopped


  1. Drain the lettuces and bang them, core-side down, on a bench to help loosen the cores, then use your hands to twist the cores out. Gently peel off the leaves one by one and use scissors to trim around the leaves to form neat cups. Reserve the trimmings and any broken leaves for a salad.
  2. Heat the oil in a wok over medium heat. Add the minced chicken and fry for 4–5 minutes, breaking up any large lumps with a wooden spoon. Season with white pepper. Add the fish sauce, soy sauce, sesame oil, spring onion and kaffir lime leaf and continue to cook for another 2–3 minutes.
  3. Remove the wok from the heat and stir in the lemongrass, chilli, herbs, nahm jim and lime juice. Add salt to taste.
  4. Serve in the lettuce cups garnished with the cashews.
low fat
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