Alpha Gal Friendly Spicy Thai Lettuce Cups with Chile Kick

Total time35 min

Prep time20 min

Cook time15 min

4.8

(23)

Alpha Gal Friendly Spicy Thai Lettuce Cups with Chile Kick

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Ingredients

4 servings

For the toasted rice powder

3 tbsp uncooked jasmine rice

For the filling

1 lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
2 tbsp fish sauce
2 tbsp fresh lime juice (from 1–2 limes)
1 tbsp low-sodium soy sauce
1 tsp granulated sugar
1 tbsp neutral oil (such as canola or avocado oil)
3 shallots, thinly sliced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
2–3 fresh thai chiles (bird's eye), thinly sliced
2 stalks lemongrass, tender inner core only, finely minced

For serving

1 head butter lettuce, leaves separated and washed
½ cup fresh mint leaves
½ cup fresh cilantro leaves
3 green onions (scallions), thinly sliced
1 lime, cut into wedges
1–2 additional fresh thai chiles, thinly sliced (optional)

Instructions

1
Toast the rice in a small dry skillet over medium heat, stirring frequently, until the grains are deep golden and smell nutty, about 5–7 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
2
In a small bowl, stir together the fish sauce, lime juice, soy sauce, and sugar until the sugar dissolves. Set the sauce aside.

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