Pork Larb-Gai Lettuce Wraps

Larb-gai packs a lot of flavor, from the tang of the lime juice to the bright, herbaceous notes of the mint.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. vegetable oil
  • ½ Tbsp. minced garlic
  • 2 small red chilies, seeded and minced
  • ½ lb. ground pork
  • 1 Tbsp. fish sauce
  • 2 Tbsp. lime juice
  • ¼ cup sliced red onions
  • ¼ cup chopped mint leaves
  • 2 scallions, sliced
  • 8 Bibb lettuce leaves


  • Heat the wok over medium heat and add the oil. Add the garlic and cook until fragrant—about 30 seconds.
  • Add chilies and cook for 1 additional minute, then add the pork.
  • Using a wooden spoon, stir the pork around the wok while breaking it apart to a crumbled consistency. Cook the pork until it is no longer pink, approximately 3–4 minutes.
  • Remove the wok from the heat. Stir in the fish sauce, lime juice, onions, mint, and scallions.
  • To assemble the wraps, divide the mixture into eighths. Take 1 lettuce leaf and place 1 portion of the larb-gai in the center.