Xanthan Gum Free Spicy Thai Lettuce Cups with Chile Kick
Total time35 min
Prep time20 min
Cook time15 min
4.8(23)
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Learn more āIngredients
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 1ā2 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
- 2ā3 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
- Ā½ cup fresh mint leaves
- Ā½ cup fresh cilantro leaves
- 3 green onions (scallions), thinly sliced
- 1 lime, cut into wedges
- 1ā2 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 5ā7 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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