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Pork Larb Lettuce Wrap

Pork Larb Lettuce Wrap


Pork Larb Lettuce Wrap Recipe

Adapted from: Food and Wine August 2012
Serves 4 as appetizer | Prep Time: 15 minutes | Cook Time: 10 minutes


Dipping Sauce:

2 tablespoons fish sauce
2 tablespoons lime juice
1 1/2 tablespoons sugar
2 Thai chilies with seeds, thinly sliced
1 tablespoon water


1 tablespoon vegetable oil
4 cloves garlic, thinly sliced
1 teaspoon sugar
1/2 pound ground pork
1 teaspoon fish sauce
1/2 teaspoon soy sauce
Salt and freshly ground black pepper to taste


1 tablespoon long-grain rice
1 Thai chili with seeds, thinly sliced
1/4 red onion, thinly sliced
1/4 cup of torn basil, mint and cilantro leaves
1 butterhead or iceberg lettuce


Combine all the ingredients for the Dipping Sauce and whisk to blend. Set aside or refrigerate until use.

For the Filling, heat up the oil in a skillet over medium heat. Add in the garlic and cook until golden brown. Add the sugar and cook for 20 seconds.

Mix in the pork and cook over moderate high heat. Break the meat finely and cook thoroughly until no pink, about 4 minutes. Add in the fish sauce and soy sauce, stir to mix. Add in salt and pepper to taste. Turn off heat, transfer to a bowl and set aside.

Toast the long-grain rice by heating the rice in a sauce pan or small skillet (no oil) over medium heat. Gently shake the pan to move the rice around until brown, about 3-4 minutes. Transfer the toasted rice to bowl to cool. Use a spice grinder to grind the toasted rice into powder.

When ready to serve, reheat the Filling. Remove from heat and add in the thinly sliced Thai chili, red onion and the 1/4 cup of basil, mint and cilantro leaves.

Sprinkle the rice powder on top and spoon the Filling into a Butterhead lettuce leave. Serve with the Dipping Sauce.

Cook’s Note:

You can choose to substitute with ground beef.

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18 COMMENTS... read them below or add one

  1. Anna

    Hi – I’ve only had beef or chicken larb since I don’t eat pork. I assume the recipe is the same, just swap out the meat. Can you recommend a brand of fish sauce? There are so many type of fish sauce out there its hard to figure out which is the right type for this kind of salad. Thanks.

  2. karipedas

    The one most important ingredient missing from your larb recipes is roasted rice powder. Nonetheless, I am sure it still tasted great as all your recipes are. You can either make your own rice powder by dry roasting glutinous rice (or called sweet rice in US) and then grinding it to a fine powder, or just buy it ready roasted and ground from any Vietnamese or Thai grocery store. Also try roasted duck larb or fish larb — the latter is excellent. I have been kitchen-testing tofu and tempe larb for my vegetarian friends –w ill let you know once I perfected these! I ALWAYS enjoyed your terrific blog. So proud of you as another fellow Malaysian! Ciao…

  3. Chith

    This is larb in a Malaysian way? As said, larb is a Lao famous food. When we talk about Lao food or Lao people, we need tot alk about “padek” (fermented fish), which is an ingreedient that cannot be missed in Lao larb. I dont remember putting sugar (and this much!)in larp.

  4. Yggy

    This dish rocks! I considered skipping the dipping sauce but that’s crazy talk. It ALL works well TOGETHER. I don’t like mint in my food but it’s awesome here. My hubby ate it like a caveman. I doubled everything to make it dinner. Must add to list of awesome dishes!

  5. Yggy

    By the way, I live in a rural area so finding some items like Thai peppers is difficult. I used Japanese peppers often used in Mexican cuisine. This seems to be fine.

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