Lemongrass Pork Laab Bowl with Peanuts & Crispy Shallots

Lemongrass Pork Laab Bowl with Peanuts & Crispy Shallots

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, April 21, 2019.
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Ingredients

Vermicelli

  • 1 pack vermicelli noodles

Veggies

  • 1 capsicum, thinly sliced
  • 1 baby bok choy, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 carrot, grated
  • Thai dressing

Laab

  • 1 pack pork mince
  • 1 pack lemongrass paste

To Serve

  • Remaining Thai dressing
  • Vietnamese mint
  • Peanuts and crispy shallots

From the Pantry

  • oil
  • salt + pepper
  • sesame oil
  • soy sauce

Steps

  1. Before you start, bring a full kettle to the boil (for vermicelli).
  2. Cook vermicelli Place vermicelli into a heat-proof bowl. Cover with boiling water, stir and cover. Leave for 5 minutes, until noodles are tender. Drain, rinse with cold water and leave to drain well. Drizzle with a little olive or sesame oil and about 1 tsp soy sauce.
  3. Meanwhile, prep veggies Thinly slice capsicum, bok choy and spring onion and grate carrot. Add to a bowl with half of the Thai dressing, toss to combine and season.
  4. Cook laab Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook pork and lemongrass paste, breaking up meat, for 4-6 minutes, until cooked through. Season with about 1 tsp soy sauce.
  5. Serve vermicelli, pork and veggies topped with remaining Thai dressing, Vietnamese mint, peanuts and crispy shallots.

Nutritional Information

Energy 2427 kj
580 kcal
Protein 35.8g
Carbohydrate 59.6g
Fat 22.4g