Iron Chef Shellie
 

Pork Larb

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...

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Pork Larb
January 3, 2011
Recipes

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Pork Larb

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.

Pork Larb

Suzanne Gibbs

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.

Serves 4.

Comments

18 comments on “Pork Larb
  1. 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! 🙂

    January 3, 2011 at 4:53 pm
    • Iron Chef Shellie

      Chicken mince would work so well with it!

      January 5, 2011 at 12:53 pm
  2. penny aka jeroxie

    I miss this dish so much! More chillies for me please 😉

    January 3, 2011 at 5:02 pm
    • Iron Chef Shellie

      You can have as much chilli as you like! I think I could have done with more too!

      January 5, 2011 at 12:53 pm
  3. Michelle

    I made something like that after my finals as well! I loved Thai flavors too – tamarind, fish sauce, lime, palm sugar and lemongrass!

    January 3, 2011 at 5:23 pm
    • Iron Chef Shellie

      mmmm love tamarind and palm sugar with lime and lemongrass OH and fish sauce too 😛

      January 5, 2011 at 12:54 pm
  4. GourmetGetaways

    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. 🙂

    January 3, 2011 at 7:25 pm
  5. Honey @ honeyandsoy

    Happy New Year, babe!!!! This looks awesome! And I am also salivating at your ricotta muffins 🙂

    January 3, 2011 at 8:18 pm
  6. Hannah

    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!

    January 3, 2011 at 10:07 pm
  7. Helen (grabyourfork)

    I love larb in summer. So fresh and tasty. I’m with Hannah – I’m buying pork mince this week!

    January 4, 2011 at 1:32 am
  8. Medifast Coupon

    Vermicellie noodles are a great way to get asian flavour into your dish! Colourful and delicious looking dish!

    January 4, 2011 at 5:34 am
  9. Sarah

    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 🙂

    xox Sarah

    January 4, 2011 at 6:29 am
  10. Cherrie

    This looks so good Shellie! I’ve bookmarked this.

    January 4, 2011 at 9:37 pm
  11. Anna Johnston

    Nothing like fresh, crisp, tasty Thai flavours to balance out all the festive foods, couldn’t agree more!

    January 5, 2011 at 11:16 am
  12. 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 🙂
    Heidi xo

    January 5, 2011 at 12:11 pm
  13. Barton

    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
    cheers

    February 27, 2011 at 8:27 am
  14. Cooking classes

    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??

    August 30, 2011 at 11:29 pm
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Shellie Froidevaux

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