Vietnamese Pork Larb Cabbage Cups

Savory ground pork stir-fried with fresh ginger, garlic, lime juice, and fish sauce, finished with fresh mint and served inside crunchy green cabbage cups.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 6
• Cuisine: Vietnamese
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Keto
• Paleo
• Low-Calorie
• Low-Carb
• Low-Sugar
• Low-Sodium
• Gluten-Free
• Low-Cholesterol

Tags

• sauté
• quick
• healthy
• spicy
• tangy
• fresh
• savory

Ingredients

• 1.5 pound ground pork
• 1 tablespoon avocado oil
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon fish sauce
• 2 tablespoon lime juice
• 0.5 teaspoon crushed red pepper flakes
• 4 green onions (medium, thinly sliced)
• 0.33 cup fresh mint (chopped)
• 1 head green cabbage (separated into sturdy cup-shaped leaves)

Instructions

1. Heat avocado oil in a large skillet over medium-high heat for 1 minute.
2. Add minced garlic and grated fresh ginger. Cook for 30 seconds until fragrant.
3. Add ground pork and cook for 6 to 8 minutes, breaking it apart with a wooden spoon until browned and fully cooked through.
4. Remove skillet from heat. Stir in fish sauce, lime juice, crushed red pepper flakes, sliced green onions, and fresh mint until well distributed.
5. Spoon warm or chilled pork filling into green cabbage leaves (2 cups per serving) to serve handheld style.

Notes

The seasoned pork keeps well in the refrigerator for up to 4 days and can be eaten reheated or cold right out of the fridge.

Nutrition (per serving)

• Calories: 275
• Protein: 24.2 g
• Carbohydrates: 4.6 g
• Fat: 17.8 g
• Fiber: 2.1 g
• Sodium: 480 mg
• Saturated Fat: 6.2 g
• Sugar: 2.1 g
• Cholesterol: 72 mg