Member recipe

Traditional Thai Larb for Lettuce Parcels

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Cooking time

Prep: 10 minutes Cook: 35 minutes Tip: fry the mince at the same time as doing the rice

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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.

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  • 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


  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.

  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.

  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.

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

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