Originally published in 2012, updated with new photos.
Larb is a healthy ground meat salad popular in the northern parts of Thailand as well as in Laos. I believe larb originated from Laos, but this Pork Larb Lettuce Wrap recipe is adapted from a recent issue of Food & Wine magazine. Larb is usually served with raw vegetables and makes a perfect filling for lettuce wraps.
I came from Malaysia, the cross-road of Southeast Asia so the regional cuisines are my favorite food in the whole world. This pork larb lettuce wrap fits my bill; its savory filling, the fresh and crispy lettuce, plus the perfectly balanced dipping sauce that is savory, sweet, spicy, and sour at the same time.
To assemble, take a little bit of the ground pork filling and fill the middle of the lettuce leave. Add the dipping sauce on top of the meat, wrap and enjoy. If you like some extra heat, you may add Thai chilies in your lettuce wraps but I think most people will find it too spicy. Enjoy!
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