Vegan Spicy Thai Lettuce Cups with Chile Kick

Total time35 min

Prep time20 min

Cook time15 min

Vegan Spicy Thai Lettuce Cups with Chile Kick

Crisp butter lettuce cups get piled high with a fragrant, deeply savory filling built on toasted jasmine rice powder, sizzled shallots, garlic, ginger, and lemongrass, with sliced Thai chiles bringing serious heat. A bright dressing of lime juice, soy sauce, and a touch of sugar ties everything together into a glossy, punchy filling that clings to every bite. Fresh mint, cilantro, and scallions scattered on top keep things cool and herby against the chile kick, and extra lime wedges on the side let everyone adjust the tang to taste. The rice powder is the real showstopper here, toasting up nutty and golden before it's ground fine and stirred in for texture and depth. This one's a great option for a vegan spread — it's vibrant, loaded with fresh herbs, and every bit as bold and satisfying as the classic version of this dish. Serve it family-style and let everyone build their own lettuce cups at the table.

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Ingredients

4 servings

For the toasted rice powder

3 tbsp uncooked jasmine rice
RiceSelect White Jasmati Jasmine Rice In Jar - 32 Oz Mahatma Jasmine Thai Long Grain Rice In Bag - 2 Lb Mahatma Jasmine Thai Fragrant Long Grain Rice In Bag - 5 Lb Goya Rice Thai Jasmine - 5 Lb Dynasty Rice Jasmine - 5 Lb
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For the filling

1 lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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 oil 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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