Pork Larb with Vermicelli Noodles in Lettuce Cups

By Dixie Elliott

Pork Larb with Vermicelli Noodles in Lettuce Cups
For a healthy dinner alternative try this traditional asian dish.

 

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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