Larb: Crunchy Asian Chopped Meat Salad

Flavour & texture: The vibrant colours pull you in but the fresh, zesty and flavour punch keeps you forever. This is my ideal warm-weather lunch or dinner, served with my naan bread of course! This meat salad has crunch from the cucumbers and water chestnuts, zing from the lime juice, sweetness from the hoisin marinade and a little heat if you like.

Difficulty: 1/10. It is so flipping easy. Fry the meat, cook the noodles and toss it all together.

Time: Quick! 25 minutes and you’ll be done. It’s seriously, so good!

Versatility: Yes! Use either beef, pork, turkey or chicken. Play around with your own levels of sweetness, and spiciness. Add more veggies, you do you!

Meat: This recipe is super versatile. I usually use pork mince but chicken, beef and turkey can also work. It’s a great way to add protein to your diet.

Ginger & Garlic: Flavour flavour flavour! These guys a going to give you a huge hit, don’t go easy on either.

Hoisin sauce: A thick, slightly sweet and fragrant sauce commonly used in Cantonese and Vietnamese cuisine. This sauce adds flavours from Chinese five spice (star anise, cinnamon, clove, fennel and Szechuan pepper) while also adding sweetness.

Coriander/cilantro: Fresh herbs add freshness and a little extra brightness to the dish.

Toasted shredded coconut (unsweetened): Long slivers of coconut as toasted in a pan to add a tropical sweet flavour but also a wonderful crunchy element.

Lime juice: Tanginess cuts through the richness of the hoisin and fat from the meat. It adds vibrancy and freshness to your mouth in each bite. You can sub for lemon if needed but lime is better.

Fish sauce: This sauce adds a salty umami flavour. It is recommended but you may omit for soy or tamari if necessary but it will change the flavour slightly.

Cos/romaine lettuce: Adds a nice crunch to the salad. Either slice up, cut into wedges or keep as whole leaves to use as cups for the larb.

Water chestnuts: A sliced vegetable that has a crisp texture, almost like an apple or coconut. The flavour is very plain but slightly nutty. They are very nutritious and full of fibre. Usually found in the canned vegetable section.

Chilli: I prefer to use fresh red chilli. You can use as little or as much as you’d prefer. This dish is very fresh and light, therefore lends nicely to a little spice.

Cucumber: Cooling, crunchy and light. You may sense a theme. This recipe is all about the light, bright and crunchy ingredients. Try scooping out the seeds to help keep the cucumber firmer and less waterlogged.

Rice noodles: A great way to bulk up this recipes and make larger portions. Rice Vermicelli helps fill you up a little more and carries the sauce in each bite.