Spicy Larb with Cabbage Cups

Name: Spicy Larb with Cabbage Cups
Cuisine: Asian
Ingredients: 1/2 cup raw skin-on peanuts; 2 Tbsp. vegetable oil; 4 garlic cloves, crushed; 1 lb. ground pork, beef, or lamb; Kosher salt; 1 large shallot, thinly sliced into rings; 5 scallions, thinly sliced; 4 red or green Thai chiles, thinly sliced; 1 lemongrass stalk, bottom third only, tough outer layers removed, thinly sliced; 2 Tbsp. fresh lime juice; 1 Tbsp. plus 1 tsp. fish sauce; 1 cup torn mint leaves; 1/4 head of green cabbage, halved crosswise, leaves separated; Cooked short-grain rice and lime wedges (for serving)

Instructions

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together ground meat and crunchy, juicy textures. When you get the balance right, this dish sings, each bite creating a craving for more.

Updated at: Sun, 04 Jan 2026 01:51:52 GMT