15-Minute Vietnamese-Style Pork Larb with Peanuts, Vermicelli & Coriander

15-Minute Vietnamese-Style Pork Larb with Peanuts, Vermicelli & Coriander

Ready in 15 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, April 17, 2022.
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Let the flavours of lemongrass and nuoc cham transport you to the hot climate of Vietnam.

Ingredients

Vermicelli

  • 50g vermicelli noodles, string removed
  • 1/2 Tbsp soy sauce
  • 1/2 tsp vinegar
  • 1/2 tsp sesame oil

Pork

  • 1/2 tsp sesame oil
  • 250g free farmed pork mince
  • 50g lemongrass, garlic, ginger and turmeric paste
  • 1/2 pack chopped peanuts
  • 1 tsp fish sauce

Vegetables

  • 1 Lebanese cucumber, peeled into ribbons
  • 1 baby cos lettuce, leaves separated
  • 100g mung bean sprouts

To Serve

  • 1 bunch coriander, leaves picked
  • 50g nuoc cham

Steps

  1. Bring a full kettle to the boil.
  2. Remove string, place whole pack of vermicelli in a medium heat-proof bowl (see tip) and cover with boiling water. Use a fork to separate strands, then cover. Leave for 5 minutes, then drain well. Set half of the noodles aside. This is left over. Return remaining noodles to bowl and cut in a few places with kitchen scissors to make it easier to eat. Mix through soy sauce, vinegar and first measure of 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 season to taste with salt.
  4. Peel cucumber into ribbons, separate lettuce leaves and pick coriander leaves.
  5. Vermicelli, pork, cucumber and lettuce leaves topped with mung beans, nuoc cham and coriander.

Nutritional Information

Energy 1684 kj
402 kcal
Protein 32.0g
Carbohydrate 28.8g
Fat 17.1g