Top chefs. Plant-based recipes.
For the home cook.

Laotian Larb Wraps
This Laotian larb is wrapped in crisp lettuce "cups". | Luce Hosier

Laotian Larb Wraps

A plant-based Laotian-style larb made with LikeMeat Like Mince, homemade vegan fish sauce, and served in lettuce cups.

Laotian larb can be found all throughout Southeast Asia. It’s often referred to as a “meat salad” and with this meatless “plantified” version, we could simply call it a salad, especially when served in lettuce wraps. I’ve included a recipe for a vegan fish sauce that provides so much depth to this dish. Feel free to use a store-bought version, soy sauce, tamari, or mushroom soy sauce.

Laotian Larb Wraps

By Line Tscherning Damgaard

15 mins to prep
15 mins to cook
Yields 2


  • 1 package LikeMeat Like Mince

Vegan fish sauce

  • 1 cup soy sauce or tamari
  • 3 whole sheets nori or a combination of dried kelp, dulse, or kombu
  • 1 tablespoon red miso
  • 1 teaspoon sugar


  • 1 tablespoon short-grain rice
  • 1 tablespoon sesame oil, for frying
  • 1/2 medium yellow onion, thinly sliced
  • 1 stalk lemongrass, outer leaves removed, bruised, and finely chopped (tender parts only)
  • 1-2 fresh or frozen (not dry) makrut lime leaves, thinly sliced
  • 2 tablespoons vegan fish sauce, plus more to serve
  • Juice of 2 limes
  • 2 tablespoons mint leaves, chopped
  • 2 tablespoons Thai or sweet basil leaves, chopped
  • 1/2 fresh Thai chili, seeded (optional) and thinly sliced
  • 8 salad leaves (mini romaine, purple cabbage, or endive), rinsed



    • 1
      In a small pot over medium heat, add 4 tablespoons water, soy sauce, nori, miso, and sugar. Cover and bring to a simmer for about 3 minutes.
    • 2
      Remove from heat and let it cool to room temperature without uncovering.
    • 3
      Strain and store in the refrigerator.


    • 1
      In a large pan over medium heat, toast the rice without oil until lightly browned and fragrant. Some might even pop like popcorn.
    • 2
      Grind the toasted rice into a coarse powder using a mortar and pestle, coffee grinder, or food processor. Feel free to toast and grind a bigger batch of rice and store for when you want to make this again.
    • 3
      In the same pan over medium heat, add the sesame oil and Like Mince and cook for about 5 minutes until lightly browned, stirring occasionally.
    • 4
      Add the onion, lemongrass, and lime leaves. Stir and cook for about 2 minutes until fragrant.
    • 5
      Add the vegan fish sauce and lime juice. Remove pan from heat.
    • 6
      Stir in the toasted rice powder, mint, basil, and chili.
    • 7
      Divide the larb among the salad leaves and drizzle with vegan fish sauce to serve, if desired.

Chef's Notes

Special Equipment: mortar and pestle, coffee grinder, or food processor