Pork larb in gem cups

Name: Pork larb in gem cups
Yield: Makes about 30
Cuisine: Vietnamese recipes
Ingredients: 2 tbsp Thai jasmine or basmati rice; ½ tbsp vegetable oil; 1 red chilli, deseeded and finely chopped; 2 lemongrass stalks, tough outer leaves removed and sliced; 2 shallots, sliced; 300g pork mince; Small bunch of fresh mint, shredded, plus extra leaves, for garnishing; Small bunch of fresh coriander, chopped Juice of 1 lime, to taste; 2 tbsp fish sauce, to taste; 1½ tsp caster sugar, to taste; 3 spring onions, finely sliced; 4 little gem lettuces, leaves separated

Published: 31 Dec 07
Updated: 18 Mar 24

Test kitchen approved

Gem lettuce cups make this South-east Asian-inspired pork larb recipe a healthy, quick and easy canapé.

Makes about 30
Ready in 30 minutes

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Ingredients

2 tbsp Thai jasmine or basmati rice
½ tbsp vegetable oil
1 red chilli, deseeded and finely chopped
2 lemongrass stalks, tough outer leaves removed and sliced
2 shallots, sliced
300g pork mince
Small bunch of fresh mint, shredded, plus extra leaves, for garnishing
Small bunch of fresh coriander, chopped Juice of 1 lime, to taste
2 tbsp fish sauce, to taste
1½ tsp caster sugar, to taste
3 spring onions, finely sliced
4 little gem lettuces, leaves separated

Method

Toast the rice in a dry frying pan over a medium heat, shaking the pan frequently, for about 4 minutes, until toasty brown then cool. Roughly crush in a pestle and mortar.
Place a wok or wide frying pan over high heat until hot. Add the oil, chilli, lemongrass and shallots and stir-fry for 30 seconds. Add the pork and stir-fry for 3 minutes, until cooked. Add the herbs, lime juice, fish sauce, sugar and most of the onions. Cook for a further minute to cook off the liquid. Cool. Taste and adjust the seasoning with more sugar, lime juice or fish sauce.
Pile a spoonful of pork larb into each lettuce leaf. Top with a sprinkling of toasted rice, mint leaves and the remaining onions.

Recipe from January 2008 Issue

delicious. tips

To make this ahead, prepare up until the end of step 2, cover and chill for up to 24 hours. Bring back up to room temperature before finishing the recipe.

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Pork larb in gem cups

Ingredients

Method

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