15-Minute Lemongrass Pork Larb with Vermicelli & Nuoc Cham

15-Minute Lemongrass Pork Larb with Vermicelli & Nuoc Cham

Ready in 15 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, November 28, 2021.
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Take your tastebuds to Southeast Asia with this Laotian inspired recipe! Savoury with a refreshing bite - these pork larb lettuce wraps will satisfy and fill you right up!

Ingredients

To Serve

  • 1 twin pack baby cos lettuce, see tip
  • 1 telegraph cucumber, cut in half lengthways & thinly sliced
  • 1 bunch mint, leaves picked
  • 100g mung bean sprouts
  • 50g nuoc cham

Vermicelli

  • 250g vermicelli noodles
  • 50g nuoc cham
  • 1 Tbsp sesame oil

Pork

  • 1 Tbsp sesame oil
  • 600g free farmed pork mince
  • 100g lemongrass paste
  • 1 pack chopped peanuts
  • 1 Tbsp fish sauce
  • 1 Tbsp vinegar

Steps

  1. Bring a full kettle to the boil.
  2. Place vermicelli in a medium heat-proof bowl and cover with boiling water. Use a fork to separate strands, then cover. Leave for 5 minutes, then drain well. Return to bowl and cut in a few places with kitchen scissors to make them easier to eat. Mix through first measure of nuoc cham and sesame oil. Set aside.
  3. Heat second measure of sesame oil in a large fry-pan on high heat. Add pork mince, lemongrass paste and peanuts and cook for 5-6 minutes, breaking mince up with a wooden spoon, until cooked through. Stir through fish sauce and vinegar and season to taste with salt.
  4. Seperate lettuce leaves, cut cucumber in half lengthways and thinly slice, and pick mint leaves.
  5. Lettuce cups filled with noodles, pork, cucumber, mint, mung bean sprouts and nuoc cham. Alternatively, serve bowl style.

Nutritional Information

Energy 2515 kj
601 kcal
Protein 36.6g
Carbohydrate 61.5g
Fat 23.8g