Lemongrass Makrut Duck Larb with Vermicelli
Ready in 30 minutes
• Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 6, 2019.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 6, 2019.
Ingredients
Vermicelli
- 1 pack vermicelli noodles
- 2 Tbsp soy sauce
Larb
- 1 pack duck & chicken mince
- 1 pack lemongrass makrut paste
- 2 tsp fish sauce
- Juice of 1/2 lemon
Garnishes
- 1 baby lettuce, shredded
- 1/2 Lebanese cucumber, peeled into ribbons
- 1 capsicum, finely diced
- 1 pack Thai dressing
- 1 pack chopped peanuts
- 1/2 bunch coriander, chopped
- 1/2 pack habanero hot sauce (optional)
Steps
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Bring a full kettle to the boil. Cook vermicelli. Place noodles in a heat-proof bowl and cover with boiling water. Leave for 5 minutes, until tender, then drain. Stir through soy sauce and keep warm.
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Prep garnishes. Set all aside for serving.
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Prep & cook larb. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook duck and chicken with a pinch of salt for 2-3 minutes. Add lemongrass makrut paste and cook for 2-3, until meat is cooked through.
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To finish. Stir fish sauce and lemon juice through larb and season to taste.
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Serve lettuce topped with noodles, larb, garnishes and a drizzle of habenero hot sauce.
Nutritional Information
Energy |
2551 kj 610 kcal |
---|---|
Protein | 18.3g |
Carbohydrate | 37.4g |
Fat | 45.3g |