Thai Lettuce Wraps (Larb Gai, Laab Gai)

Name: Thai Lettuce Wraps (Larb Gai) - Authentic Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 tsp cornflour / cornstarch (OR 2 tbsp uncooked rice (any rice is fine) (Note 1)); 3 tbsp water; 2 1/2 tbsp lime juice ((1 to 2 limes)); 2 tbsp fish sauce; 2 tsp brown sugar; 2 tbsp peanut oil ((or other high smoke point cooking oil)); 1 tbsp fresh ginger (, grated or very finely chopped); 2 garlic cloves (, large, minced); 1 lemon grass stalk (, white and very pale green part only, finely chopped (Note 2)); 2 Thai or birds eye chilli (, deseeded and finely chopped (adjust to taste)); 1 lb / 500g chicken mince ((ground chicken) OR pork); 1/2 red onion (, cut into 4 wedges then finely sliced); 1/3 cup coriander/cilantro leaves (, plus extra to garnish); 1/3 cup mint leaves (, plus extra to garnish); 3 tbsp crushed peanuts ((optional)); 6 - 8 small to medium lettuce leaves ((I used baby cos / romaine) (Note 3)); Extra lime wedges, chilli

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Thai Lettuce Wraps (Larb Gai) is an authentic, fast Southeast Asian dish of seasoned chicken mince wrapped in crisp lettuce leaves with fresh coriander and mint. The standout trait is its bold combination of lime juice, fish sauce, and spiced aromatics that comes together in under 15 minutes.

17 Ingredients

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Instructions

1
Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.
2
Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.
3
Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.
4
Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.
5
Remove wok from heat. Stir through onion, coriander/cilantro and mint.
6
Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!
7
Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)

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Tips & Notes

Pro tips

Toast uncooked rice in a dry pan for 2–3 minutes before grinding it into powder for a deeper, nuttier flavor in the sauce slurry.
Deseed Thai chillies before chopping to control heat level, or leave seeds in for authentic spice; adjust quantity to your tolerance.
Stir the sauce into the chicken for exactly 45 seconds to 1 minute—this is the window for the cornflour or rice powder to thicken without overcooking the mince.
Add herbs and onion after removing the wok from heat to preserve their fresh fragrance and color.

Substitutions

Pork mince → chicken mince (1:1 swap, same cooking time)
Baby cos/romaine lettuce → butter lettuce or iceberg leaves (must be sturdy enough to hold filling)
Thai bird's eye chilli → serrano or jalapeño (will be milder; increase quantity to 3–4 if using jalapeño)
Peanut oil → vegetable, canola, or avocado oil (any high smoke point oil works)

Storage & make-ahead

Store leftover filling in an airtight container in the fridge for up to 3 days; reheat gently in a wok or pan. Assemble wraps fresh before serving to prevent lettuce from wilting.

Equipment

wok or heavy-based fry pan

Common Questions

Can I use pork instead of chicken?

Yes. The recipe calls for 1 lb (500g) chicken mince but states pork works equally well as a substitute.

What's the difference between cornflour and rice powder in the sauce?

Both thicken the sauce identically. Use 2 tsp cornflour or 2 tbsp uncooked rice ground into powder—whichever you have on hand.

How do I prevent the garlic from burning?

Sauté ginger, garlic, lemongrass and chilli for only 45 seconds to 1 minute over medium-high heat before adding chicken. Do not let garlic burn or it will taste bitter.

Can I make this ahead?

Prepare the sauce and chop all ingredients in advance. Cook the filling just before serving to keep lettuce leaves fresh and crisp.

What if I don't have lemongrass?

Lemongrass is a key aromatics component in larb. If unavailable, substitute with 1 tsp lemongrass powder or the zest of 1 lime, though flavor will differ.