Thai Larb Lettuce Cup
Seasoned ground meat or plant-based protein mixed with lime, fish sauce, and fresh herbs, served in crisp lettuce leaves. Diners assemble cups with chili heat and bright acidity, offering a light, interactive meal.
Ingredients
Method
Finely dice the red onion and slice the green onion; chop cilantro and mint; arrange lettuce leaves on a platter.
Heat oil in a large skillet over medium-high heat.
Add ground protein and cook, breaking it up with a wooden spoon, until cooked through (5–7 minutes); drain excess fat if needed.
Remove from heat. Stir in fish sauce, lime juice, red onion, and red pepper flakes; taste and adjust seasoning.
Transfer warm larb to a serving bowl. Fold in cilantro, mint, and green onion.
Spoon larb into lettuce leaves; top with roasted peanuts and sesame seeds. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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