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Pork Larb Lettuce Wraps with Fresh Herbs

This Thai-inspired salad combines tart, spicy and sweet flavors with vibrant fresh herbs — a refreshing combo for summer.

Serves 4
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
430 calories per serving


> 1 tbsp long-grain white rice
> 1 tbsp vegetable oil
> 1 lb ground pork
> 1 tbsp sugar
> 1 tbsp fish sauce
> 2 tbsp lime juice
> 1/4 tsp crushed red pepper
> 1 shallot, thinly sliced
> 1/3 cup chopped green onions
> 1/4 cup mint leaves
> 1/4 cup basil leaves
> 1/4 cup cilantro leaves
> 1 head Bibb or butter lettuce, leaves separated


Heat a dry 12” skillet on low. Add rice grains and toast until golden and fragrant, stirring continuously, 2 to 3 minutes. Using a mortar and pestle or spice grinder, grind toasted rice into a powder.
In same skillet, heat oil on medium-high. Add pork and cook until browned, 6 to 8 minutes. Add rice powder, sugar, fish sauce and lime juice. Cook 1 minute more. Add crushed red pepper, shallot, green onions, mint, basil and cilantro. Cook 1 to 2 minutes more. Season with salt to taste.
Arrange lettuce leaves on a platter. Spoon pork larb onto lettuce leaves and serve.

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