8small romaine lettuce leavesor boston or bibb lettuce
1cupcooked warm rice
Fresh cilantro leaves and thinly sliced scallions or shallotsto garnish
Make the Dressing: in a small bowl, combine the lime juice, 1 tablespoon fish sauce, soy sauce, sugar, Sriracha sauce, and water. Set aside.
In a large skillet, heat the oil over medium heat. Add the shallots and garlic and sauté for 3 minutes until just barely golden. Turn the heat to medium-high, add the chicken and lemon grass and sauté for about 5 minutes until the chicken is cooked through. Add the 2 teaspoons fish sauce and season with salt (lightly) and pepper.
Spoon the rice into the lettuce cups. Add some of the chicken, and drizzle the dressing over (or you can drizzle some of the dressing over all of the chicken, and let people add more sauce if they wish. Top with cilantro leaves and scallions or shallots.