Serves: 4
Total Calories: 86


1 small head Romaine lettuce or green leaf or iceberg lettuce
6 ounces beef fillet or chicken breasts minced
2 tablespoons lemon grass stock or Chicken Stock
3 tablespoons diced scallion
2 tablespoons Thai fish sauce
2 tablespoons chopped mint leaves
2 tablespoons fresh lime or lemon juice
1 tablespoon toasted rice powder*
1 teaspoon finely chopped garlic
1/4 teaspoon crushed red pepper or cayenne pepper
1/4 teaspoon sugar (optional)


*To prepare toasted rice powder, place ΒΌ cup uncooked white rice in a small skillet and toast over medium heat until golden brown, about 6 minutes, stirring frequently. Remove from heat and let cool. Transfer rice to a blender or food processor and grind to powder. Store extra rice powder in an airtight container; it will keep indefinitely.
Separate lettuce leaves; wash and dry. Arrange on a platter and set aside.

Combine meat and stock in a small saucepan and cook over high heat, stirring constantly, until meat is cooked through, 2 to 3 minutes. Remove from heat and stir in all remaining ingredients. Transfer meat mixture to a plate. To serve, have diners place a spoonful of filling onto each lettuce leaf and fold leaf over.

Nutritional Facts:

Serves: 4
Total Calories: 86
Calories from Fat: 4

This Larb recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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