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Pork Larb with Vermicelli Noodles in Lettuce Cups

Pork larb with vermicelli noodles in lettuce cups recipe, brought to you by MiNDFOOD.

Pork Larb with Vermicelli Noodles in Lettuce Cups

 

Serves 4

100g rice vermicelli noodles

1 tbsp vegetable oil

350g pork mince

1 long red chilli, deseeded and finely chopped

1 stalk lemongrass, white part only, finely chopped

3 spring onion, thinly sliced

2 tbsp fish sauce

2 tbsp lime juice

1 tbsp brown sugar

½ cup mint leaves, roughly chopped

1 iceberg lettuce, leaves removed

⅓ cup mint leaves, to serve

⅓ cup coriander leaves, to serve

⅓ cup roasted salted peanuts, finely chopped

1 Place noodles into a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until soft and transparent. Drain and roughly chop with scissors.

2 Heat oil in a frying pan over medium heat. Add pork and cook for 8 minutes or until golden. Add the chilli, lemongrass 
and onion. Stir until well combined.

3 Combine fish sauce, lime juice and sugar in a jug. Add to mince mixture. Stir through mint leaves.

4 Place lettuce cups onto serving plates. Place noodles into a bowl and spoon over the larb. Top with the fresh mint and coriander leaves.

Serve with a bowl of peanuts on the side.

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