Isan Larb

Name: Isan Larb
Ingredients: 2 Tablespoons Water; 1 pound Ground Pork; 4 Tablespoons Fresh Lime Juice; 1/3 cups Thai Fish Sauce; 1/3 cups Chopped Cilantro; 1/3 cups Chopped Mint Leaves; 2 Tablespoons Sliced Green Onions; 1 Tablespoon Minced Shallots; 1 Tablespoon Thinly Sliced Bird's Eye Chili; 2 Tablespoons Finely Minced Lemongrass; 1 head Butter Lettuce, Seperated Into Leaves

11 ingredients

5 steps

Ingredients

2 Tablespoons Water
1 pound Ground Pork
4 Tablespoons Fresh Lime Juice
1/3 cups Thai Fish Sauce
1/3 cups Chopped Cilantro
1/3 cups Chopped Mint Leaves
2 Tablespoons Sliced Green Onions
1 Tablespoon Minced Shallots
1 Tablespoon Thinly Sliced Bird's Eye Chili
2 Tablespoons Finely Minced Lemongrass
1 head Butter Lettuce, Seperated Into Leaves

Directions

1

Heat a large nonstick skillet over medium-high heat. Add water, ground pork, and a tablespoon of lime juice to the skillet. Cook by stirring constantly and breaking up the pork. Once the pork is done cooking, set it aside and let it cool to touch.
2

In a large mixing bowl, combine together remaining lime juice and fish sauce. Drain cooled pork and transfer pork to the mixing bowl.
3

Add the remaining ingredients, except the lettuce, and toss to combine.
4

To serve, scoop desired amount of larb onto a butter lettuce leaf.
5

(I usually scoop about 1/3 of a cup onto the leaf and then eat it like a taco.)