Thai Larb Lettuce Wrap
Ground meat tossed with lime, fish sauce, and fresh herbs, served in lettuce leaves. Cooked protein mixed with aromatic seasonings and raw vegetables, assembled cold or at room temperature.
Ingredients
Method
Mince garlic and shallot. Juice limes. Chop mint, cilantro, and green onion. Prepare lettuce leaves by gently separating and chilling.
Heat a large skillet over medium-high heat. Add ground meat and cook, breaking it apart with a wooden spoon, until no pink remains and meat is lightly browned, 6 to 8 minutes.
Add minced garlic and shallot to the cooked meat; stir constantly for 1 minute until fragrant.
Remove from heat. Pour in fish sauce and lime juice; add red chili pepper. Toss until evenly coated. Let cool for 2 minutes.
Fold in fresh mint, cilantro, and green onion just before serving, preserving the herbaceous texture.
Spoon warm meat mixture onto chilled lettuce leaves. Arrange cucumber slices alongside. Sprinkle with toasted sesame seeds. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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