MSG Free Thai-Style Larb Lettuce Wraps
Larb is one of those dishes that hits every note at once — bright, herby, savory, and just a little funky in the best possible way. The secret here is coconut aminos standing in for fish sauce or soy sauce, delivering that deep umami punch without any of the additives that make store-bought versions a gamble. A quick dressing of lime juice, ginger, and turmeric gets stirred right into the cooked pork, so every bite is tangy and warmly spiced all the way through. The fresh herbs — mint, cilantro, and basil — go in off the heat, which keeps them vibrant and fragrant rather than wilted and sad. Butter lettuce cups make the whole thing feel light and fun, like a dish you'd order at a restaurant and immediately want to recreate at home. Everything comes together in a single skillet, which means less cleanup and more time enjoying the meal. Serve with extra lime wedges and cucumber slices for a little cool crunch against the warm, herb-loaded pork.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the larb
- 1 lb ground pork
- 2 tbsp coconut aminos
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp coconut oil
- 4 scallions, thinly sliced (green parts only)
- ½ cup fresh mint leaves, roughly torn
- ½ cup fresh cilantro leaves and tender stems, roughly chopped
- 2 tbsp fresh basil leaves, roughly torn
- 1 small shallot, very thinly sliced
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 small cucumber, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, turmeric, and salt until combined. Set aside.
- 2
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, until no pink remains and the meat is cooked through, reaching an internal temperature of 160°F (71°C), about 7–9 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!