Y’all know how much I love a good crispy rice salad with nuoc cham dressing, and you also know how much I love a good taco tuesday variation… well these pork larb lettuce wraps are the perfect marriage of the two.

And they get even better when topped with a quick pickled cucumber salad.

Ingredients:

3 Tbsp avocado oil

2 lbs ground pork

pinch of salt

1 bunch green onions, sliced whites and light green parts

1 tsp sambal

1/4 cup fish sauce

2 tsp sugar

juice of 3 limes

25 leaves of fresh mint, chopped

1/2 cup chopped cilantro leaves

1 head butter lettuce, leaves washed and removed

1/2 bunch of cilantro leaves, stems removed

20 mint leaves

Directions:

Heat avocado oil over medium high heat in a large saucepan. Once shimmering add the sliced white parts of the onions. Sauté until slightly translucent, about 3 minutes. Add ground pork and pinch of salt, cooking until pork is thoroughly cooked.

In a small bowl, whisk together sambal, fish sauce, sugar and lime juice. Pour over cooked pork, stirring until combined and heated through. Add 1/2 cup chopped cilantro leaves and chopped mint, stir to combine and remove from heat.

Serve alongside lettuce wraps, and with whole cilantro leaves and mint on the side.

Larb lettuce wraps are best with a heap of pork, a few cilantro and mint leaves, and a spoonful of quick pickled cucumber salad.