Crisp butter lettuce cups piled high with a fragrant, chile-laced filling ā this is the kind of dish that hits every note at once: toasty, tangy, herby, and hot. The toasted jasmine rice powder is the real star here, ground down until it's coarse and nutty and stirred in at the end to give the filling that signature Larb texture and depth. Shallots, garlic, ginger, and minced lemongrass get cooked down until fragrant before a bright hit of lime juice ties everything together, and fresh Thai chiles bring the heat exactly where you want it. Piled into cool lettuce leaves and finished with mint, cilantro, and sliced scallions, every bite is a contrast of warm and cool, spicy and fresh. Serve it with extra lime wedges and chiles on the side so everyone can dial up the heat to their liking. It's a vibrant, wrap-it-yourself dinner that fits neatly into a vegetarian spread.
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Learn more ā4 servings
Toast the rice in a small dry skillet over medium heat, stirring frequently, until the grains are deep golden and smell nutty, about 5ā7 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
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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