This is a weeknight Thai Lettuce Wraps Recipe inspired by larb, a sort of ground meat salad found in Northern Thailand. This is a basic recipe for larb that I serve in lettuce as a makeshift lettuce wrap but feel free to make it more spicy, sour, sweet, or funky to fit your tastes.
6mediumgreen onions (aka scallions)trimmed and thinly sliced (optional)
2inchesgalangalor ginger peeled and grated
4mediumgarlic clovespeeled and grated
For The Meat:
1poundlean ground chickencan use ground pork or turkey
1teaspoonground chile powderor 1-2 teaspoons chili sauce
kosher salt
To Serve:
1kaffir lime leafminced (optional)
1/3cupfresh mint(or culantro or cilantro or a mix) plus more for garnish
1head Romaine, Red Lettuce, or Boston lettucewashed and separated
Lime wedgesfor garnish
Instructions
Make The Sauce: Combine the fish sauce, 2 tablespoons of the lime juice, sugar, and a few Thai chiles (if using) in a small jar, close, and shake until the sugar is dissolved. (You could also whisk this – just make sure that sugar is well mixed in.) Taste the sauce and, if you want it fresher and brighter and less funky, add the remaining 1 tablespoon of lime juice.
3 tablespoons fish sauce, 2 tablespoons freshly squeezed lime juice, 1 tablespoon packed light brown sugar
Cook The Onions: Heat the oil in a large nonstick frying pan over medium-high heat. When the oil shimmers, add shallots and the white parts of the green onions (save the green parts for later) and cook, stirring a few times, until golden brown, about 1 minute. Add galangal or ginger and garlic and cook a few seconds until fragrant.
1 tablespoon coconut, grapeseed, or peanut oil, 4 medium shallots, 6 medium green onions (aka scallions), 2 inches galangal, 4 medium garlic cloves
Cook The Meat: Add pork, chicken or turkey and, use a wooden spoon or spatula, to break the meat into bite-sized pieces. Season with chile powder, chile sauce (if using), and some kosher salt and cook, stirring rarely, until meat is cooked through and golden brown, about 5 minutes. Stir in the sauce ingredients and cook until there's only enough left to coat the meat mixture, about 1 minute more.
To Serve: Remove from heat, stir in remaining scallions, kaffir lime, and the herbs. Taste and adjust seasoning as desired. Serve hot or cold, filling each lettuce cups with a few spoonfuls of filling. Top with additional herbs and lime wedges, as desired.
1/3 cup fresh mint, 1 head Romaine, Red Lettuce, or Boston lettuce, Lime wedges, 1 kaffir lime leaf