50 minutes

    A delicious mix of toasted jasmine rice, chicken mince, lemon grass, ginger, lime, mint, coriander, red chillies and roasted peanuts served in baby cos lettuce leaves.

    4 people made this

    Serves: 4 

    • 2 tablespoons jasmine rice
    • 2 tablespoons olive oil
    • 500g chicken mince
    • 1 stick lemongrass, diced
    • 2 tablespoons fish sauce
    • 2 tablespoons fresh ginger, grated
    • 1/4 cup lime juice
    • 2 tablespoons palm sugar, grated
    • 2 eschalots, diced
    • 1/3 cup fresh mint, chopped
    • 1/2 cup coriander, chopped
    • 2 small red chillies, diced with seeds removed
    • 1/3 cup roasted peanuts, chopped
    • baby cos lettuce, to serve

    Preparation:30min  ›  Cook:10min  ›  Extra time:10min cooling  ›  Ready in:50min 

    1. Heat rice grains in a frying pan until golden brown then set aside to cool. Grind in a food processor or mortar and pestle then set aside.
    2. In frying pan, heat oil then cook chicken and lemongrass until mice is cooked. Set aside and allow to cool. Stir in the fish sauce, fresh ginger, lime juice, palm sugar, eschalots, mint, coriander, chillies, roasted peanuts and ground rice.
    3. Serve the mince mixture in the baby cos lettuce leaves.

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    This is probably my favourite thai dish in the whole wide fresh, spiced, crunchy, sweet, sour, spicy...frankly it has everything and I had tried many recipes, but this is EXACTLY if not better to that of my favourite restaurant in Barcelona.  -  28 Jan 2014