Laotian-Inspired Larb Lettuce Cups

Laotian-Inspired Larb Lettuce Cups 
Serves 4.

Larb is a ground meat dish seasoned with a sweet-sour-savory sauce. It's served in lettuce wraps and is popular throughout Southeast Asia (Thailand, parts of China and Lao, where it’s the national dish.) If you prefer a vegetarian version, you can substitute tofu for turkey and soy sauce for fish sauce. This dish is a perfect example of the five tastes balancing one another into perfection.

Ingredients:
For the rice:
1 1/2 cups long-grained white rice, such as Jasmine or Basmati
2 1/2 cups cold water 
1 1/2 teaspoons kosher salt
1 tablespoon butter or vegetable oil

For the sauce:
2 tablespoons Hoisin sauce (See Ingredients Explained, below)
2 tablespoons fresh lime juice, plus more limes to serve (about 2)
1 tablespoon fish sauce (or soy sauce, for vegetarian) (See Ingredients Explained)
1 tablespoon honey

For the filling:
4 tablespoons vegetable oil, divided
1 small or 1/2 medium red (or yellow) onion, diced
1 bunch scallion, white and light green parts only, thinly sliced, divided
1/2 serrano chile, stemmed, seeded and thinly sliced (optional) 
Kosher salt
1 (2-inch) piece ginger, peeled and grated (1 tablespoon)
Freshly ground black pepper
1 pound ground turkey, preferably dark meat, or 10 to 16 ounces extra-firm tofu (See Ingredients Explained)
8 ounces button mushrooms
1/2 cup chopped fresh mint leaves or cilantro stems and leaves), divided
1 head butter lettuce, leaves separated

Steps:
1. Make the rice: Rinse the rice by placing it in a medium bowl and adding enough unmeasured to cover the rice well. Swish the rice with your hands a few times to release the starches. Quickly pour out the water, keeping the rice behind in the bowl. Repeat this two more times, straining the final water bath through a strainer to fully drain the rice. 

2. Combine the rice, 2 1/2 cups of cold water, salt and butter or olive oil in a 2-quart saucepan. Set it over medium-high heat and bring to a gentle boil. Lower the heat as much as possible and cover with the lid. Let steam for 15 minutes, then remove from the heat. Let sit, covered, for at least 5 minutes before fluffing with a fork and serving.

3. Prepare the sauce: In a small bowl, whisk together the Hoisin, lime, fish (or soy) sauce, and honey. Set aside.  

4. Make the filling: In the bowl of a food processor, pulse the mushroom several (10 to 15) times until finely chopped. Transfer to a medium bowl. If using tofu, instead of turkey, pulse the tofu until finely chopped (about 15). Set aside.

5. In a large wok or skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onion, half of the scallion and chile, if using. Season with salt. Cook, stirring often, for about 2 minutes. Add the mushrooms, another big pinch of salt, and cook until the vegetables soften and any water released evaporates, about 6 to 8 minutes more. Add the ginger, and sauté for 1 to 2 minutes more. Transfer to the medium bowl. 

6. Add the remaining 2 tablespoons oil to the wok or skillet. Then add the turkey or tofu and season generously all over with salt and pepper. Cook, stirring frequently, until no longer pink for the turkey, about 5 minutes, and 3 to 4 minutes for tofu. Return the onion and mushroom mixture to the wok/skillet, add the sauce to the pan and cook, and stir constantly until thickened slightly, about 1 to 2 minutes more. Remove from the heat and stir in half of the mint or cilantro. Season with salt and pepper, to taste.  

7. Spoon the mixture onto the lettuce leaves and arrange on a serving platter or plates. Serve with rice, a lime wedge and more mint or cilantro, if you choose. Recipe by Jill Santopietro.

INGREDIENTS EXPLAINED

This a tofu larb

Hoisin Sauce Hoisin sauce is a sweet, tangy and spicy umami-rich condiment of fermented soybean paste with seasonings like chile, garlic, vinegar, sesame oil and sweeteners. It’s thickened with a bit of cornstarch.

Fish Sauce Fish sauce has been around for thousands of years, used as a seasoning for food in place of salt by the ancient Greeks, Romans, Chinese and more. It’s popular throughout Southeast Asia, a driving flavor in many of their dishes such as larb, pad Thai, papaya salad, marinated meats. The sauce is made from a mixture of fish that have been salted and allowed to ferment, giving them earthy, savory, salty and umami flavors that are unlike any other. I love Red Boat fish sauce.

Tofu My preferred tofu is Hodo Tofu made in the Bay Area. I have seen it in NYC though it’s not readily available. Any firm tofu works for this dish. If your tofu is wet or not super firm, the night before, place it between two plates and place a heavy can on top of it to press out excess water. Pat it dry before cooking.