Imagine a Thai lettuce wrap! If you haven’t had Larb (also known as Laab & Laap), you must try it. Larb is pronounced “lawb” and that means salad. It’s spicy, refreshing and quick to prepare!

There are many ways of preparing Larb depending on the region, so my recipe, I’m sure, is just one of many. Sometimes it’s in salad form, but I prefer to scoop the mixture into Napa cabbage leaves; they make a perfect transport vessels for the ground meat. Larb is most often made with ground chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce, lime juice and fresh herbs. So pick your protein of choice for this recipe!

Spicy Thai Lettuce Wrap (Larb)

Great as an appetizer for 4 or a main dish for 2!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2


  • 1 lb ground beef turkey, pork, or chicken
  • 3 tbsp fish sauce
  • 1-2 thai peppers finely diced or 1/4 tbsp red pepper flakes or more if you want more kick
  • 1 small diced shallot optional
  • 1-2 sliced Scallions green onions
  • 1-2 whole fresh limes - juiced
  • 3 sprigs mint or basil optional
  • 1 tbsp toasted rice or sesame seeds optional
  • 1 head Napa cabbage smaller leaves are better


  1. Place the ground meat of choice into a bowl. Squeeze juice from 1/2 of a lime on to the ground meat. Mix well and let it marinade for just a couple of minutes until you are ready to cook it.
  2. Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated turkey/beef or pork and stir. The meat might stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the meat is well done.
  3. Put the meat in a large mixing bowl that will hold all the ingredients. Add fish sauce, shallot, green onion, the rest of the lime juice, hot peppers or red chili pepper flakes and almost all of toasted rice/sesame seeds into the bowl. Save some toasted rice/sesame seeds to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. If you want it hotter, add more hot peppers. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.
  4. Put the mixed ingredients in a serving bowl, garnish with spearmint or basil and sprinkle the rest of toasted rice on top. Serve with Napa cabbage for scooping the mixture into. Serve with lime wedges and thai peppers.

If you make this, be sure to share it with all the fans!

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