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Thai Lettuce Cups

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  • RECIPE SOURCE www.kitchenonfire.com


  • 1 lb ground chicken, or good quality, lean ground sirloin beef, pork, or tempeh
  • 6 limes, juiced, approximately 1/2 cup
  • 6 Tbsp Thai fish sauce
  • 1 tsp fresh ginger, minced
  • 3 shallots, peeled and thinly sliced crosswise
  • 2 Tbsp rice flour, mochi ground sticky rice powder, arrow root or similar starch
  • 2 Tbsp scallion, chopped
  • 1/4 cup cilantro, chopped (stem and leaf okay)
  • 15 mint leaf
  • 1 thai chile pepper
  • 1/2 green leaf lettuce, whole leaves

Cooking Instructions

1. Combine meat with lime juice, fish sauce, ginger and shallots.

2. Heat a skillet or wok and cook meat until no longer pink.

3. Remove from heat. Add the sticky rice powder, scallions, cilantro, dried red chili powder.

4. Mix to combine well.

5. Spoon onto a serving platter and garnish with mint leaves and Thai chiles. Serve with raw vegetables such as long beans, basil leaves, spinach and the lettuce leaves.