Rice Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you love about larb without a single grain in sight. Traditional larb often calls for toasted rice powder as a thickener and textural element, but this version skips it entirely and still delivers a deeply satisfying bite — the pork stays juicy and the fresh herbs do all the heavy lifting. Coconut aminos and a generous squeeze of lime create a tangy, savory dressing that soaks right into the meat, while turmeric and ginger add warmth and a gorgeous golden hue. The real magic happens when you pull the skillet off the heat and fold in handfuls of mint, cilantro, and basil — the residual warmth blooms the herbs without wilting them into mush. Crisp butter lettuce cups act as the perfect edible vessel, keeping every bite cool and crunchy against the warm, fragrant pork. Thin cucumber slices tucked alongside add a refreshing contrast that makes the whole platter feel like something you'd order at a really good restaurant. This one comes together fast, looks stunning on a table, and is genuinely hard to stop eating.
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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.
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