Xanthan Gum Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps are the kind of meal that feels both light and deeply satisfying at the same time. Ground pork gets cooked until golden and fragrant, then tossed in a punchy dressing of coconut aminos, fresh lime juice, ginger, and turmeric that soaks right into the meat. The real magic happens when the heat goes off and a generous handful of mint, cilantro, and basil gets folded through — the residual warmth blooms the herbs without wilting them into mush. Crisp butter lettuce cups do the heavy lifting as a vessel, making every bite cool, crunchy, and a little messy in the best possible way. Because the entire dish is built around whole, naturally unprocessed ingredients, there's no need to scan labels or worry about hidden thickeners sneaking into your dinner. It's a genuinely clean recipe that doesn't taste like it's missing anything — just vibrant, fresh food that comes together in under twenty minutes of active cooking.
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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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