Punchy Pork Larb Salad
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1 ½ tablespoons jasmine rice
2 tablespoons fish sauce
2 teaspoons coconut sugar or light muscovado sugar
Juice of 2 limes
1 stem lemongrass – white part only, finely sliced
2 large red chillis – de-seeded and fined finely sliced
500g free-range pork mince
1 large carrot - grated or cut thinly on a julienne peeler
1 red capsicum - seeds removed and sliced very thinly
1 spring onion – sliced
Large handful fresh coriander – roughly chopped
Large handful fresh mint – roughly chopped
100g vermicelli rice noodles
50 grams rocket leaves
1 tablespoon oil for sautéing
To serve: cucumber slices, additional fresh herbs & fresh lime
Place a dry sauté pan over a medium heat. Add the rice and cook, moving frequently, until lightly golden. Place in a mortar and pestle and grind into a coarse powder.
Combine the fish sauce, sugar and lime juice in a small jug and stir well. Set aside until ready to use.
Heat 1 tablespoon of oil in a sauté pan over a medium / high heat. Add the lemongrass, chilli, pork mince, carrots and capsicum. Cook for 7–10 minutes until the pork is no longer pink in the middle. Add the ground rice and cook for a minute. Add the dressing and remove from the heat. Toss through the spring onion, coriander and mint.
Cover the noodles in boiling water for 5 minutes. Drain well.
Divide noodles between 4 bowls. I find making a couple of cuts through the noodles can make them easier to separate and dish out. Divide greens between the bowls. Top with the larb. Garnish with additional fresh herbs and cucumber slices. Serve immediately with lime wedges on the side.
Original recipe - https://kellygibney.com/