It was after finishing the food from the Christmas high tea I held for my friends (which I intend to blog soon!). It was after eating so many sausage rolls, party pies and other puff pastry morsels I said “NO MORE!! I want some Asian flavours but I want them with rice vermicelli noodles!!”. I remembered seeing this recipe recently, so dug it out to give it a go.
It was refreshing and just what I wanted. Nice Thai flavours, and didn’t make us feel heavy, it was light and perfect for summer.
150g dried rice vermicelli noodles
2 teaspoons light olive oil
1 lemongrass stalk, pale part only, finely chopped
1 long red chilli, finely chopped
500g lean pork mince
1 cup (250ml) salt-reduced chicken stock
1/2 small red onion, thinly sliced
1/4 cup (60ml) lime juice
2 teaspoons fish sauce
3/4 coriander sprigs
1/2 cup Vietnamese mint
2 baby cos lettuce, leaves seperated
1. Stand noodles in a bowl of boiling water for 10 minutes, until tender. Drain. Return to bowl.
2. Meanwhile, heat oil in a frying pan or wok on high. Stir-fry lemongrass and chilli for 1 min, until fragrant. Add mince. Cook, stirring to break up lumps, for 3-4 minutes, until mince changes colour. Add stock, reduce heat to medium and simmer for 5 minutes, until evaporated. Remove from heat. Stir in onion, lime juice and fish sauce.
3. Divide noodles between plates. Top with pork mixture, coriander and mint. Serve with lettuce.
kristy @ ksayerphotography
Oh this looks so good! I’m not a pork fan – but I can definitely see it working with beef or chicken. Yum! 🙂
Iron Chef Shellie
Chicken mince would work so well with it!
penny aka jeroxie
I miss this dish so much! More chillies for me please 😉
Iron Chef Shellie
You can have as much chilli as you like! I think I could have done with more too!
I made something like that after my finals as well! I loved Thai flavors too – tamarind, fish sauce, lime, palm sugar and lemongrass!
Iron Chef Shellie
mmmm love tamarind and palm sugar with lime and lemongrass OH and fish sauce too 😛
Ohh perfect for summer, I am so finished with heavy food!
I love these fresh flavours, thank you for posting I am looking forward to trying the recipe. 🙂
Honey @ honeyandsoy
Happy New Year, babe!!!! This looks awesome! And I am also salivating at your ricotta muffins 🙂
I adore larb! When I was still living at home I’d make them frequently with pork, chicken, or kangaroo, but haven’t since moving out. I might just have to give your recipe a go this week!
I love larb in summer. So fresh and tasty. I’m with Hannah – I’m buying pork mince this week!
Vermicellie noodles are a great way to get asian flavour into your dish! Colourful and delicious looking dish!
Looks lovely and healthy! I’ve been feeling overstuffed following the holiday period, and am really looking for nice light meals like this one! Thanks for posting 🙂
This looks so good Shellie! I’ve bookmarked this.
Nothing like fresh, crisp, tasty Thai flavours to balance out all the festive foods, couldn’t agree more!
Heidi - Apples Under My Bed
I love this dish! I’m often disappointed when I oder it at restaurants. I should definitely make my own, this recipe looks fab 🙂
Larb should almost be painful to eat in my opinion/experience. I have always made it with dried chili powder. Great photos, interesting with noodles as I have always had it as an shared starter, eaten with hands
Yum! This Thai dish is really reminiscent of Vietnamese dishes. Same ingredients and herbs. I can already imagine the taste.
It’s great because of its simplicity.
Where is the best place to find lemongrass and Vietnamese mint??