Start by cooking the jasmine rice. In a small pot, add water and bring it to a boil. Once boiling, reduce the heat to low, cover it, and simmer for about 15 minutes, or until tender. Let this cool slightly afterward.

In a large skillet over medium heat, warm the vegetable oil. Add the ground chicken and cook until it turns golden brown, stirring occasionally. We’re looking for a bit of texture here, so don’t rush it!

Stir in half of the sliced shallots and the lemongrass. Cook for another 2–3 minutes until shallots soften. The aroma will be inviting.

Sprinkle in the fish sauce, lime juice, and sugar. Stir well to combine, ensuring the chicken absorbs all those juicy flavors.

Remove from heat and fold in the fresh mint, cilantro, scallions, and the bird's eye chilies. This is where the magic happens. Each herb adds a layer of freshness.

To serve, take a generous spoonful of the chicken mixture and place it in a lettuce leaf. Feel free to add additional shallots as garnish. Enjoy this flavor-packed bite!