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Traditional Thai Larb for Lettuce Parcels

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Tip: fry the mince at the same time as doing the rice
  • Easy
  • Serves 4
This can be made with pork, Quorn or chicken mince. The toasted rice is what gives this dish its name and unique flavour.


  • 25g Thai Taste uncooked sticky rice
  • 500g lean pork mince
  • 1 tsp Thai Taste palm sugar
  • 1 ½ tbsp Thai Taste fish sauce
  • 2 tsp Thai Taste chilli paste
  • Juice of 2 limes
  • 3 escallion shallots, sliced
  • 6 spring onions, sliced
  • A few leaves of mint, Thai holy basil, and coriander
  • Serve with sticky rice and/or crisp lettuce leaves


  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 4
    Serve topped with mint, Thai basil and coriander and serve either in lettuce leaves or with sticky rice.

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