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.
