- Related Recipes
- Step 1
Combine mango, cucumber, 1 tablespoon lime juice and half the chilli in a bowl. Set aside.
- Step 2
Heat oil in a wok over medium-high heat. Add lemongrass and garlic. Stir-fry for 30 seconds or until fragrant. Add mince. Stir-fry for 5 to 7 minutes or until browned and cooked through. Stir in remaining chilli.
- Step 3
Add fish sauce and remaining lime juice. Cook, stirring, until heated through. Add onion, basil and beansprouts. Toss to combine. Spoon mince mixture into lettuce leaves. Serve with mango salsa.
Betel leaves with larb
Chicken larb in lettuce cups
Pork & lemon grass larb
Pork larb with mint & coriander rice noodles
Thai larb salad