Traditional Thai Larb for Lettuce Parcels

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By OdyseaLimited12



  • 25g uncooked rice

  • 500g pork mince

  • 1 tsp palm sugar

  • 2 tsp chilli paste

  • 1 1/2 tbsp fish sauce

  • some coriander

  • 2 limes (use the juice)

  • 6 spring onions sliced

  • 3 echalion shallots sliced

  • some basil Thai holy basil

  • a few mint leaves


  1. Place the uncooked rice grains into a small pan and cook over a medium heat for about 10-15 mins, stirring often until golden brown and smelling toasted.
  2. Meanwhile, dry fry the mince and shallots in a deep frying pan for about 15 mins until the meat is browned all over and beginning to turn golden and caramelized. Add 4 tbsp water, fish sauce, chilli paste and palm sugar, stir well. Cover and cook for 10 mins on a low heat.
  3. Meanwhile, crush the toasted rice in a pestle and mortar to make a coarse powder. Add to the mince with the lime juice and spring onions.
  4. Serve topped with mint, Thai basil and coriander and serve either in lettuce leaves or with sticky rice.

Handy Hint

Serve with sticky rice and/ or crisp lettuce leaves

Additional Information

  • thai

  • Main Course

  • Low carb

This recipe has not been rated.

Rate this recipe

Your comments