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Thai Larb Lettuce Cups
with mango and cucumber salsa

Active: 30 minTotal: 30 min

In Thailand, larb is the name for a super simple dish of finely chopped protein sauteed with a bit of seasoning and tossed with fresh herbs and lime juice. We've given this dish a Cook Smarts twist by adding quinoa and serving it in lettuce cups.
Smarts: As you can imagine, in Thailand this dish is usually very spicy, so don't hesitate to add extra red pepper flakes or hot sauce if you'd like to serve it that way.

Tags

Ingredients

Servings:
4
Metric
Thai Larb Pork Lettuce Cups with Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
  • Garlic - 2 cloves, chopped
  • Tamari - 3 Tbsp
  • Fish sauce, gluten-free - 1 tsp (sub Tamari)
  • Sugar - 1/4 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Mint, fresh - 6 leaves, finely chopped
  • Cilantro - 1/4 cup, finely chopped
  • Limes - 1, wedges
  • Lettuce, butterhead - 12 leaves, sub iceberg
  • Water - 1 Tbsp
  • Cornstarch - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Pork, ground - 1 lb
  • Peanuts - 1/4 cup
  • Hot sauce (opt) - for serving
Mango and Cucumber Salsa:
  • Cucumbers - 8 oz, diced
  • Mangos - 2, diced
  • Vinegar, rice - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Quinoa - (Skip if made ahead for Monday.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Make sauce - Chop garlic. Combine garlic, Tamari, fish sauce, sugar, and red pepper flakes. (Can be done up to 5 days ahead)
  3. Mint / Cilantro / Limes / Lettuce - Prep as directed. Combine mint and cilantro. Store limes and lettuce separately. (Can be done up to 5 days ahead)
  4. Cucumbers / Mangos - Prep as directed.
  5. Make slurry - Whisk together water and cornstarch.

Make

  1. Combine cucumbers, mangos, and vinegar.
  2. Heat a wok or large skillet with oil over medium-high heat. Add pork and saute until nearly cooked through, ~5 minutes.
  3. Add sauce and bring to a simmer. When sauce is simmering, give cornstarch slurry a stir and add it to pork. Stir everything together and continue cooking until sauce thickens and pork is fully cooked.
  4. Remove pork from heat and stir in quinoa, mint, and cilantro. Squeeze half the lime wedges over top.
  5. Assemble lettuce cups by filling lettuce leaves with pork, peanuts, and hot sauce (if using). Squeeze extra lime wedges over top. Serve mango cucumber salsa on the side or spoon some onto lettuce cups if you’d like. Enjoy!

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Reviews

This meal has 41 reviews

Bomb! Added a lot of spice and just put it on a bed of chopped lettuce because I didn't want to bother with cups. Yum!

By: Sif
Posted: Oct 13, 2019
Diet: Gluten-free

Made with veggie grounds to make vegetarian. It was great, though I think the vegetarian version with lentils would have been just as good (and probably more nutritious).

By: Jenn
Posted: Aug 24, 2019
Diet: Original

Easy and kiddos loved

By: Patti
Posted: Aug 01, 2019
Diet: Original

Easy and tasty. would add more mint and maybe try ground turkey next time, as well as in a bowl as a salad. Loved the peach salsa on top.

By: Christine
Posted: Jul 28, 2019
Diet: Gluten-free

This was delicious and liked by everyone. I kept the components separate so each person could pick and choose. I also took someone else's suggestion and made mine as a bowl, which worked out great. Will definitely be repeated.

By: Tara
Posted: Jul 19, 2019
Diet: Original

Terrific. I made a little extra sauce and splashed some of that in with the quinoa water instead of using stock.

By: Nicholas
Posted: Jul 19, 2019
Diet: Original