Lemongrass Makrut Duck Larb with Vermicelli

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.

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

  1. 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.
  2. Prep garnishes. Set all aside for serving.
  3. 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.
  4. To finish. Stir fish sauce and lemon juice through larb and season to taste.
  5. 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