Categories: Asian

Ingredients

• Dressing:
• 1/3 cup fresh lime juice (from about 3 limes)
• 2 tbsp. soy sauce
• 1 tbsp. light brown sugar
• 1/2 tsp sriracha
• Larb:
• 1 tbsp. vegetable oil
• 1/2 red onion, chopped, plus 1/4 red onion, very thinly sliced
• 4 garlic cloves, finely chopped
• 1 red Thai chile, minced
• 1 1/4 lb. ground pork
• 2 tbsp. finely chopped fresh lemongrass, tough outer layers removed
• 1 tsp lime zest
• 2 tsp soy sauce
• 4 sprigs fresh cilantro, leaves and tender stems only, chopped
• Leaves of 2 fresh mint sprigs, thinly sliced
• 4 scallions, thinly sliced
• 1 large head Bibb lettuce, leaves separated
• 1 lime, cut into wedges
• Cucumber and Carrot Salad (see recipe)
• Sticky Rice (see recipe)

Directions

1. For the dressing, in a small jar with a tight-fitting lid, shake the lime juice, soy sauce, brown sugar, and sriracha until the sugar dissolves.

2. For the larb, in a large nonstick skillet, heat the oil over medium. Add the chopped onion, garlic, and chile. Cook, stirring often, until fragrant, about 2 minutes. Add the pork, the lemongrass, lime zest, and soy sauce. Cook, stirring often and breaking up the pork with a spoon, until browned, about 10 minutes. Transfer to a large bowl. Stir in the cilantro, mint, scallions and dressing.

3. Fill the lettuce leaves with the larb. Arrange on a platter. Garnish with the sliced onion and lime wedges. Serve with Cucumber and Carrot Salad and Sticky Rice.

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