Iceberg Babies®
Larb Gai


8 servings


  • 8 Garden Hearts® Iceberg Babies®
  • 1/2 cup ground roasted rice
  • 8 chicken breasts, skinned and boned
  • 8 limes, juiced
  • 8 shallots, peeled and sliced
  • 8 tsps oriental fish sauce
  • 8 tsps oyster sauce
  • 1 bunch mint leaves, washed and torn into pieces,
  •  (reserving a few whole leaves for garnish)
  • 4 tsps dry chili peppers
  • 8 green onions, finely chopped
  • 4 small firm tomatoes (such as Roma), diced
  • 1 cucumber, peeled and diced
  • 1 lime, thinly sliced


  1. Cut off the stem of the Iceberg Babies®, rinse under cold water, and allow to drip dry completely. Cut a generous cap from the top, removing about 1/3 of the head, and clear out the center to create a bowl. Arrange the cap leaves next to the lettuce bowl on a large plate and set aside.
  2. Brown uncooked rice in a dry pan, stirring so it will not burn. Grind in a blender to produce a texture similar to semolina or fine bread crumbs. Set aside.
  3. Finely mince chicken breast and saute’ in a wok or large non-stick skillet with little or no oil.
  4. Add lime juice, shallots, fish sauce and oyster sauce. Stir constantly over medium heat until chicken is cooked.
  5. Toss in mint leaves, chili peppers, and green onions; sprinkle with ground rice.
  6. Fill lettuce bowl with the cooked chicken mixture.
  7. Garnish with mint, cucumber, lime, tomato and roasted ground rice.

The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine.

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA