Southeast Asia mesmerizes me—the diverse culture, places, people, and food—it is my favorite region in the whole world. Born and raised in Malaysia and its proximity to the neighboring Southeast Asian countries make me appreciate the diversity and rich heritage of this land even more. I have traveled quite a bit in the region but one of the countries that I haven’t been to is Laos. As a result, I have never had real Laotian food, other than this lemongrass and cilantro chicken, or ping gai, which I posted recently.
The truth is, everything I read about Laos intrigues me. Its history, misty mountains and mystic land, saffron-robed monks, golden stupas, the UNESCO World Heritage Site of Luang Prabang, and its food. I have longed to go and see Laos, and I know that in the near future, my dream will come true. For now, I can always attempt some of the iconic Laos dishes in my kitchen, for example: this pork larb lettuce wrap.
Larb is a Laotian meat salad popular in Laos as well as certain parts of Thailand. This recipe is most likely a Laotian rendition without any spices, adapted from a recent issue of Food & Wine magazine. Larb is usually served with raw vegetables and makes a perfect filling for lettuce wraps.
The refreshing taste and freshness of the lettuce leaf pairs perfectly with the seasoned ground pork , while the spicy, tangy, and sweet dipping sauce completes this pork larb lettuce wrap recipe.
(Click Page 2 for the Pork Larb Lettuce Wrap Recipe)