Combine the fish sauce, lime juice, garlic powder and sugar. Stir these ingredients into a marinade and then put it in the fridge to chill until needed later.

In the meantime pour the chicken stock in a wok and place it over high heat until boiling. Then add the chicken mince.

Stir fry the chicken mince quickly and break up any large lumps. Cook the chicken for 5 minutes until it is cooked through. Keep stirring, don’t burn it.

Once the chicken mince is cooked, take the wok off the heat. Scoop the mince into a large bowl and let it cool down fully in the fridge. Then drizzle with the lime juice marinade. Also add the chopped onion, the fresh cilantro and mint and the sliced red chili.

Stir the chicken salad well and put it back in the fridge for 5 minutes. Then stir the salad again and check the seasoning. Add extra lime juice, fish sauce or fresh chili to taste if necessary.

Put the chicken mince salad back in the fridge for 30 minutes. Then give the Thai larb gai salad one last stir. Divide the lettuce over plates and transfer the chicken mince salad on top of it. Serve cold.