用料
| Ground pork 猪肉碎 | 1 lb |
| Garlic(sliced) 蒜切薄片 | 8 |
| Sugar 糖 | 3 tbsp |
| Fish Sauce 鱼露 | 4 tbsp |
| Thai chiles/Serrano peppers 泰国小红椒 | 3 |
| Red onion(sliced) 红洋葱切片 | 2 cup |
| Mint leaves(sliced) 薄荷叶切片 | ½ cup |
| Thai basil leaves(sliced) 泰国罗勒叶 | ½ cup |
| Cilantro 香菜 | ½ cup |
| Lime juice 青柠檬汁 | 4 tbsp |
| Peanuts(roasted and chopped) 花生烤熟切碎 | 4 tbsp |
| Vegetable oil 蔬菜油 | 2 tbsp |
| Lettuce leaves 生菜叶 | for serving |
| Salt 盐 | TT |
| Pepper 黑椒粉 | TT |
Thai Larb Lettuce Wraps 泰式辣生菜包的做法
In a pan heat the oil and cooke the garlic and one chile until fragrant-add the pork. Continue cooking and add 1 tbsp of sugar and 1 tbsp of fish sauce. Cook until no pink remains, about 5 minutes. Season with salt and pepper and set aside. 锅中放油，将蒜和一根泰椒煸香后倒入猪肉碎断生，加入1小勺糖和1小勺鱼油，猪肉碎完全变色后，加入盐和黑椒粉调味。
Stir together the lime juice, remaining sugar, fish sauce, the last two chiles and a tbsp. of water. 将青柠汁，剩余的糖、鱼油、和2根泰椒及1小勺的水一起加入搅拌均匀。
Once the pork is room temperature, add the sauce, the onion and all the herbs. Combine together well. 当猪肉碎放凉至室温后，加入酱料，洋葱和所有的香料，拌匀。
Serve in lettuce leaves, garnished with peanuts and cilantro leaves. 用生菜叶包着炒好的猪肉碎吃，加花生碎和香菜叶装饰。
烹饪屋
