Wheat Free Spicy Thai Lettuce Cups with Chile Kick

Total time35 min

Prep time20 min

Cook time15 min

4.8

(23)

Wheat Free 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
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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