Crunchy Coconut & Ginger Larb
A fresh and simple dinner that will be on heavy rotation during the warmer months.
200g thin rice noodles
500gm (1lb) ground beef, pork or chicken
1 tbsp fresh ginger, grated
2-3 cloves garlic, minced
⅓ cup hoisin sauce, plus extra to serve
¼ cup fresh coriander/cilantro, chopped
1 cup shredded coconut
1 lime, zested & juiced
1½ tbsp fish sauce
1 small cos/romaine lettuce, chopped
½ cup water chestnuts, chopped
red chilli, thinly sliced
1 cucumber, sliced diagonally
Naan Bread, FTF Flatbread or Roti
Place a medium saucepan over high heat. Half fill with water and bring to boil. Turn off and add the vermicelli noodles. Let sit for 5 minutes or until softened.
Place mince, garlic, ginger, coriander, hoisin sauce and zest in a bowl, mix to combine.
Toast coconut in an empty non-stick fry pan over medium low heat and continuously stir for 3-5 minutes or until toasty borwn. Transfer to a plate.
Return pan to medium high heat and add beef mixture and cook until browned. Break up any lumps and add the water chestnuts.
Add fish sauce, lime juice and ½ cup of coconut. Season with salt and pepper. Transfer mixture to a bowl and cover to keep warm.
Prepare the flatbread and toast to warm.
On an extra large plate, place noodles and lettuce. Spoon over mince mixture and top with cucumber, chilli, coriander/cilantro and remaining coconut. Serve drizzled with extra hoisin sauce.