Recipe: Diana Chan's Thai mushroom larb with lettuce wraps

Larb originates from Laos and Thailand. It usually consists of minced meat such as beef, pork, or chicken cooked with fresh herbs, a sweet and salty sauce and a bucket load of chillies.

I decided to do a vegetarian version of this dish. I first had it at one of my all-time favourite restaurants in Bangkok, Supanniga.

I stumbled upon this place about eight years ago and, on my recent trip back to Bangkok this April, it was good to know that it was still there and they now have a few outlets and have been awarded one Michelin star.

Mushrooms are a great substitute for meat as they are very meaty and take on different flavours very well. The sauce is usually made of fish sauce but I’ve substituted it with soy sauce to keep it all vegetarian.

Thai mushroom larb with lettuce wraps  ( Serves 4)

Ingredients

3 tbsp vegetable oil

2 cloves garlic, minced

2 shallots, thinly sliced

200g of mixed mushrooms, sliced (wood ear, enoki, baby king brown and oyster)

2 tsp dried chilli powder

1 tbsp sugar

2 tbsp soy sauce

Juice of 2 limes

To serve

½ cup coriander leaves

½ cup Vietnamese mint leaves

1 cucumber, sliced into batons

12 lettuce leaves

Method:

1. In a wok, heat the oil over high heat and add in the garlic and shallots to saute for a minute. Next add in the mixed mushrooms and cook until they have started to break down. This should take around 2-3 minutes.
2. Add in the dried chilli powder, sugar, fish sauce and lime juice. Remove and place in a small serving dish.
3. To serve, place the larb in the centre of the dish and surround with the fresh herbs and vegetables. Use the lettuce cups as a vessel to eat the larb.

For more on Diana Chan see here.