I fell in love with larb when traveling through Laos. Known as a “meat salad”, larb is the national dish of Laos and also popular throughout Thailand. I have visted Laos twice and I ate larb almost every day. I was completely smitten. Inspired by this quick cooking, bright tasting dish, I’ve adapted this recipe to feature a blend of free range chicken or pork mince and button mushrooms. Served in lettuce cups, these are great for varying appetites. Let everyone assemble their own for delicious interactive dining.

Mushroom and Mince Larb Lettuce Cups

15 mins prep | 20 mins cook
Difficulty: Easy | Serves 4

INGREDIENTS
400g white button mushrooms
1 Tbsp cooking oil
400 grams chicken or pork mince
4 cloves garlic, minced
2 Tbsp lemongrass paste
2 tsp sugar
1 chilli, thinly sliced
2 petite cos lettuces
3 Tbsp lemon/lime juice
3 Tbsp fish sauce
1/2 a red onion, diced
1 cup diced cucumber
A big handful of roughly chopped or torn herbs: mint, coriander, Thai basil

PREPARATION

1. Place mushrooms into a food processor on low setting and process until finely chopped. Reserve.
2. Heat a large frying pan or wok over medium high heat and add oil. Add mince, mushroom, garlic, lemongrass, sugar, and chilli. Fry on medium high heat for 10 to 15 minutes, breaking up the mince and stirring to cook evenly. The mushrooms will release their liquid. This step is complete when the liquid is cooked off and all the meat is fully cooked.
3. Stir in lime/lemon juice, fish sauce, red onion, cucumber, and chopped herbs. Remove from heat.
4. Prepare the lettuce while the meat is cooking: slice off 3cm from the stem end. Peel away the lettuce leaves layer by layer and wash thoroughly. Shake to dry and allow to drain in a colander. Arrange the washed and dried lettuce cups on a platter or onto plates.
5. Spoon larb mixture into the awaiting lettuce cups or let everyone assemble their own. Serve with your favourite chilli sauce or hot sauce on the side.

This recipe was created for Meadow Mushrooms.