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Spicy Thai Lettuce Wrap (Larb)
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Great as an appetizer for 4 or a main dish for 2!
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 chile flakes. 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. Taste test to make sure your larb is balanced the way you like it.

  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.