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Pork larb with mint & coriander rice noodles
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Spicy Thai larb salad: bold flavors of fish sauce, mint, and coriander in a minced meat dish.
Ingredients:
  • 150g dried rice vermicelli noodles
  • 9.20 gm light olive oil
  • 1 stem lemon grass, pale section only, finely chopped
  • 1 fresh long red chilli, finely chopped
  • 500g lean pork mince
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 1 red onion, halved, thinly sliced
  • 60ml (1/4 cup) fresh lime juice
  • 12.20 gm fish sauce
  • 125.00 ml fresh mint leaves
  • 187.50 ml fresh coriander sprigs
Instructions:
  • In a large heatproof bowl, immerse the rice noodles in boiling water and allow to sit for 10 minutes until tender. Drain the noodles and return them to the bowl.
  • Heat oil in a large frying pan or wok over medium-high heat. Cook lemongrass and chili for 1 minute until aromatic. Add mince and cook for 3-4 minutes until it changes color, breaking up any lumps with a wooden spoon.
  • Simmer the stock until absorbed, then remove from heat and stir in onion, lime juice, and fish sauce.
  • Combine half of the mint and coriander with the noodles and toss to mix well. Divide the noodles into serving bowls and top with the mince mixture. Finish with a sprinkle of the remaining mint and coriander before serving.

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