Lunch

Laap Neua (Beef Larb) en Papillote with Charred Lettuce Cups & Crispy Garlic Tuile

Name: Laap Neua (Beef Larb) en Papillote with Charred Lettuce Cups & Crispy Garlic Tuile
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: 400g ground beef (80/20); 3 tbsp glutinous rice (for toasting); 4 limes, juiced; 3 tbsp fish sauce; 2 tbsp palm sugar; 3 stalks lemongrass, white part only, finely minced; 4 shallots, thinly sliced; 8 cloves garlic, thinly sliced and divided; 4–6 fresh bird's-eye chilies, minced; 30g fresh Thai basil leaves, torn; 15g fresh mint leaves, torn; 10g fresh cilantro leaves; 2 spring onions, sliced on bias; 8–10 whole iceberg lettuce leaves; Neutral oil for frying garlic; Sea salt to taste; 2 sheets parchment paper

Thailand's iconic aromatic minced-beef salad, cooked en papillote to trap steam and aromatics, then served in crisp iceberg lettuce leaves as wraps. Toasted glutinous rice powder adds nutty depth, lime juice provides brightness, and a homemade crispy garlic tuile tile adds architectural crunch to each bite.

1030calper serving 43gprotein 65gcarbs 68gfat 25min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this