Thai-Style Larb Lettuce Wraps
Cast-iron browned meat, sesame, soy, fish sauce, sriracha, lots of lime, a pile of herbs and crispy rice.
Ingredients
- 1½ lb Ground pork, beef or turkey
- 1 tbsp Grapeseed oil
- 1, diced Onion
- 4 cloves, minced Garlic
- 1 tsp Salt
- 1 tbsp Sesame oil
- 2 tbsp Soy sauce
- 1 tbsp Fish sauce
- 1–2 tbsp Fogato sriracha
- 1 tbsp Fogato fermented honey garlic (optional)
- 3, juiced Lime
- ½ cup, chopped Parsley
- ½ cup, chopped Cilantro
- ½ cup leaves Mint
- 1–2 heads, leaves separated Butter lettuce
- 1 cup, for crispy rice Sushi rice (optional)
- about 2 cups, for frying Neutral oil (optional)
Steps
- The day before, for crispy rice: cook the rice like my crispy rice with marinated tofu, press it flat on a parchment-lined pan and refrigerate uncovered overnight so it dries out.
- Instead of cutting it into cakes, break the dried rice into rough pieces. Deep fry them in hot oil (about 350°F) until golden and crunchy, then drain on paper towels and salt them while hot.
- Heat the oil in a cast iron until it's hot.
- Add the onion and garlic and let them sizzle until soft and just starting to char.
- Add the ground meat with the salt. Press it flat, leave it alone to brown, then break it up and keep going until it's browned all over, not grey.
- Add the sesame oil, soy sauce, fish sauce, sriracha and the Fogato fermented honey garlic if you have it, and let it cook a couple of minutes so it soaks in.
- Take it off the heat, squeeze in lots of lime and fold in the parsley, cilantro and mint.
- Spoon into lettuce wraps and scatter the crispy rice on top.
Ground meat needs to reach 160°F (165°F for turkey). For meal prep, keep the meat, herbs and lettuce separate and add the lime and herbs right before eating so they stay bright.
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