11 September 2020

Thai Larb Salad Cups

Charlotte Seddon

Cooking Time: 25 Minutes
Serves: 2


  1. Before you start make sure you have chopped and prepped all your ingredients.
  2. Heat a wok over a high heat, add a tbsp vegetable oil, when smoking add the pork mince, green chilli and lemongrass and fry, continually moving and breaking up the pork for 3-4 minutes until the pork colours.
  3. Add 1tsps fish sauce and 1/2 tsp sugar to the pork, stir through and remove from the heat.
  4. In a small bowl mix the lime juice, lime zest, 2tbsp fish sauce, sliced red chillies, 1tbsp sugar and 1tbsp water and mix until the sugar has dissolved.
  5. Add the red onion, mint, coriander, and Thai basil to the wok.
  6. Pour the lime juice dressing over the pork and herbs and mix through.
  7. Carefully remove each of the little gem lettuce leaves and place them on a serving plate so they create little cups.
  8. Spoon the pork larb mixture into the centre of the cups and serve.


  • Pork (or chicken) Mince (300g)
  • Finely chopped lemon grass stalk, just the white part (1)
  • Finely chopped hot green chilli (1)
  • Fish Sauce (2 Tbsp and 1 Tsp)
  • Sugar (1 Tbsp and 1/2 Tsp)
  • Limes Zest and Juice (2)
  • Thinly sliced large red chilli (1)
  • Thinly sliced red onion (1/2)
  • Mint leaves, roughly chopped (1/2 Bunch)
  • Coriander leaves, roughly chopped (1/2 Bunch)
  • Thai Basil Leaves (1/2 Bunch)
  • Little Gem Lettuce (1)