Ingredients

• 2 in fresh ginger, grated
• 2 spring onions, sliced
• 4 cloves garlic, chopped
• 2 sticks lemon grass, outer leaves removed & finely chopped
• 5 kaffir lime leaves
• 3 tbsp oil
• 2 bird eye chilli, thinly sliced
• 500g pork mince
• 2 tbsp fish sauce
• Juice 1 lime
• Pinch salt
• 100g glass noodles,
• Handful coriander
• Handful mint

Directions

• Start by cooking the glass noodles (simply place in a bowl, pour over boiling water so they are submerged and cover – ready in about 8-10 minutes).
• Meanwhile, heat the oil and add the garlic, ginger, lemongrass, kaffir lime leaves, chilli and spring onions. Fry for a minute until you can smell the ingredients releasing their flavours.
• Now add the pork mince and cook through until the mince is cooked and most of the liquid has evaporated.
• By now the glass noodles should be done, drain and add to the pork mixture.
• Finally, add the fish sauce and lime juice and salt.
• Taste for balance of flavours and stir through the fresh mint and coriander.
• You can eat in a lettuce leaf, or with sticky rice, or as I do, just stick it all in a bowl and enjoy!

Notes

• 8-24-25 1/2 Recipe
• I served the Larb/Laab over Quinoa
• Tips:
• 1. Use fresh ingredients: Fresh herbs and ingredients are essential to the flavor and aroma of Larb.
• 2. Adjust the spice level: Adjust the amount of chilies to suit your desired level of spiciness.

Photos