Lemongrass Pork Laab Bowl with Vermicelli

Lemongrass Pork Laab Bowl with Vermicelli

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, November 3, 2019.
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Ingredients

Vermicelli

  • 1 pack vermicelli noodles

Veggies

  • 1 capsicum, thinly sliced
  • 1 baby bok choy, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 carrot, grated
  • 1/2 pack Thai dressing

Laab

  • 1 pack pork mince
  • 1 pack lemongrass paste

To Serve

  • Remaining Thai dressing
  • Vietnamese mint
  • Peanuts & crispy shallots

Steps

  1. Before you start, bring a full kettle to the boil (for vermicelli).
  2. Cook vermicelli. Place vermicelli in a heat-proof bowl. Cover with boiling water, stir and cover. Leave for 5 minutes, until noodles are tender. Drain, rinse with cold water and leave to drain well. Drizzle with a little olive oil or sesame oil and 1 tsp soy sauce.
  3. Meanwhile, prep veggies. In a bowl, combine veggies with first measure of Thai dressing. Season to taste.
  4. Cook laab. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook pork and lemongrass paste, breaking up meat, for 4-6 minutes, until cooked through. Season with 1 tsp soy sauce.
  5. Serve vermicelli, laab and veggies with remaining Thai dressing, Vietnamese mint, peanuts and crispy shallots.

Nutritional Information

Energy 2427 kj
580 kcal
Protein 34.6g
Carbohydrate 59.6g
Fat 22.4g