Project Description

Thai Salad Lettuce Bites

Although this may a first appear to be like San Choy Bau, it is actually quite different. It is served at room temperature and has wonderfully fresh aromatic flavours. It is a version of larb, a cold aromatic minced meat dish from Thailand.

Serves: 12 or 6 as an entrée
Preparation: 15 minutes
Cooking: 7 minutes


1 tablespoon peanut or extra virgin olive oil
500g chicken thigh fillet, finely chopped
½ bunch green onions (shallots), finely chopped
2/3 cup chopped coriander
1 tablespoon palm sugar
¼ cup fresh Lime Juice (3-4 Limes)
¼ cup Thai Fish Sauce (nam pla)
2 tablespoons finely grated ginger
1 tablespoon fried shallots
baby gem lettuce hearts (2 or more depending on size)


  1. Heat oil over high heat. Add chicken and cook, stirring to break up any lumps, until cooked through, about 6-7 minutes. Remove from heat and place chicken in a bowl.
  2. Add onion and coriander. Make a dressing by combining palm sugar, lime juice, fish sauce and ginger. (The palm sugar will dissolve in the lime juice.) Add to chicken and mix well.
  3. Separate lettuce leaves and serve each with a generous scoop of chicken mixture in the centre.

Watch this video here and subscribe to Lyndey’s YouTube channel as she prepares this dish in one minute!