Vietnamese Style Pork Larb Bowl with Peanuts, Vermicelli & Coriander

Vietnamese Style Pork Larb Bowl with Peanuts, Vermicelli & Coriander

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (5 Nights For 2) on Sunday, August 29, 2021.
Order Now
Order Now

Let the flavours of lemongrass and nuoc cham transport you to the hot climate of Vietnam.

Ingredients

Salad

  • 1 baby cos lettuce, leaves separated
  • 1 telegraph cucumber, peeled into ribbons

Pork

  • 1 carrot, grated
  • 250g free farmed pork mince
  • 1 tsp fish sauce
  • 1/2 pack chopped peanuts
  • 50g lemongrass paste
  • 1/2 tsp sesame oil

Vermicelli

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

To Serve

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

Steps

  1. Bring a full kettle to the boil.
  2. Place vermicelli in a medium heat-proof bowl and cover with boiling water. Use a fork to separate strands, then cover. Leave for 5 minutes, then drain well and set half aside (this is leftover, see tip). Return vermicelli 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. Grate carrot. Heat second measure of sesame oil in a medium fry-pan on high heat. Add carrot and cook for 2-3 minutes, until softened. Add pork, lemongrass paste and peanuts and cook for 5-6 minutes, breaking pork 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 and salad topped with nuoc cham and coriander.

Nutritional Information

Energy 1721 kj
411 kcal
Protein 30.0g
Carbohydrate 33.1g
Fat 17.1g