Appon's Thai Food Recipes

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Lettuce Chicken Parcels ( Mieng Gay )


If you made my Thai steamed chicken yesterday, this is a great way to use up any left over cooked chicken. Each guest is presented with noodles, vegetables, chicken, chillies and a bowl of dipping sauce and assembles a lettuce parcel for themselves. They take a piece of lettuce, put the ingredients they want into the middle, spoon some sauce over it, then fold up the lettuce and eat it. It's similar to Nam Nuang (rice paper parcels). In the photograph below you can see the noodles, and other ingredients to go inside the parcel.

Cooked Chicken Meat
Chopped Bird Chillies
Rice Noodle
Chopped Lemon or Mango Pieces
Finely Sliced Lemon Grass
Coriander Leaves
Mint Leaves


1. Cook the rice noodle in boiling water for 3 minutes
2. Chop the lemon grass, and chillies finely.
3. Shred the chicken into strips.
4. Lay out on a plate, the noodles are normally presented in small bundles to make them easier to eat.

Ingredients for Sauce
70 gms Brown Sugar
2 Teaspoons Salt
100 ml Water
2 Tablespoon Chopped Peanuts
1 Teaspoon Chopped Coriander Leaves

Preparation for Sauce
1. Put the water, salt and brown sugar into a saucepan.
2. Cook on a low heat until the salt and sugar have dissolved.
3. Add the chopped peanuts and the coriander.
4. Leave to cool before serving.

Comments (1)

Luciana Rocco:

loved your site!
once in thailand, i tasted a spicy chopped chicken breast, that we pour in lettuce leaves. when i visited NY and went to that restaurant mr. chow i found the same plate, plus some sauces that we could add in the lettuce.
would you have this recipie?
thank you and congratulations for your website!
Luciana from Brazil.

[Appon] Not really sure from this what you mean, there's this recipe (the one you commented to), the sauce is nutty/sweat/sharp, there's also slightly different ones, e.g. this one made with fish could also be made from Chicken.

If you can find the Thai name, that would help me locate what you mean.

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This page contains a single entry from the blog posted on November 17, 2010 5:28 AM.

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