Pork larb lettuce cups

Chef Vanessa’s Pork Larb is a fragrant and zingy salad from Laos that can be made in under 20 minutes. You can use pork like we have or try chicken, turkey or beef mince. The toasted rice gives it a unique flavour, so definitely worth a try! Serve with sticky, Jasmine or coconut rice, or in baby gem lettuce cups for a refreshing crunch. For more Southeast Asian flavours, why not join our spicy cooking class at the Academy?

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Print recipe

Serves 3-4

Dairy-free

Gluten-free

Ingredients

2 tbsp basmati rice (uncooked)
1 tbsp vegetable oil
500g pork mince (5% fat)
2 tbsp fish sauce (Nam Pla)
Juice of 1 lime
1 tsp light brown sugar
1 shallot, sliced
2 red chillies, sliced
Small bunch of mint, roughly chopped
Small bunch of fresh coriander, roughly chopped or torn
12 baby gem lettuce leaves

Cooking instructions

Toast the rice in a large dry frying pan over a medium heat for about 10 minutes, stirring occasionally, until it is light brown in colour. Tip into a pestle and mortar or spice grinder, grind to a fine powder and set aside.
Put the pan back on the heat and heat the oil until almost smoking. Add the pork mince and use a fork to break it up into small pieces as it starts to colour.
Once the pork has browned all over, add the rice powder, fish sauce, lime juice and sugar.
Continue to fry for around 4-5 minutes, then stir in most of the shallot, chilli and herbs, saving some to serve.
Give it a taste and add more lime juice, fish sauce or sugar, if you like. Serve in lettuce cups and garnish with a little extra chilli, shallot and herbs.

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