Beef and Pork 'Quick' Laab with Mung Bean Vermicelli

Beef and Pork 'Quick' Laab with Mung Bean Vermicelli

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 1, 2018.



  • 2 tsp oil or spray oil
  • 500g lean ground pork and beef
  • ¼ red onion, thinly sliced
  • 50g lemongrass makrut lime paste
  • ½ tsp salt
  • 1 tsp fish sauce
  • 1 Tbsp soy sauce


  • 100g mung bean vermicelli
  • 2 radishes, cut in half and thinly sliced
  • 1 carrot, grated
  • 1 Lebanese cucumber, grated (or peeled into ribbons)
  • ¼-½ iceberg lettuce, shredded
  • 2 Tbsp chopped mint leaves
  • 60g laab dressing
  • Juice of ½ lime


  • ½ iceberg lettuce, leaves separated
  • ½ lime, cut into wedges
  • 40g chopped peanuts
  • Pinch of chilli flakes (optional)


  1. Bring a full kettle to the boil.
  2. Prep & cook laab. Heat oil in a large fry-pan on high heat. Cook ground meat for 2-3 minutes, breaking up as it cooks. Reduce heat to medium.
  3. Add onion, lemongrass paste and salt and continue to cook for 6-8 minutes, until meat is cooked and any liquid has evaporated. Add fish sauce and soy sauce and set aside, covered, to keep warm.
  4. Prep & cook vermicelli. Place vermicelli in a large, heat-proof bowl with a pinch of salt and cover with boiling water. Leave to soak for 4-5 minutes, until tender. Drain well and snip in a few places to make them easier to eat.
  5. Return to a large bowl, along with radishes, carrot, cucumber, lettuce, mint, dressing and lime. Toss to combine and season.
  6. Prep serving ingredients.
  7. To serve, lay lettuce leaves out. Fill with vermicelli and laab. Squeeze over lime and sprinkle over peanuts and chilli flakes (if using).

Nutritional Information

Energy 1540 kj
368 kcal
Protein 31.6g
Carbohydrate 27.3g
Fat 14.5g