Recipe by Molly
at missmollymakes.com
Larb: Crunchy Asian Chopped Meat Salad
Larb is salad with ground or minced meat and vegetables originating in Laos. It has a savoury, sweet elements and perfect a light lunch or dinner.
Servings: 4 people
Calories: 404kcal
Ingredients
- 200 g (7.05 oz) rice noodles thin
- 500 g (1 lb) ground beef, pork or chicken
- 1 tbsp (1 tbsp) fresh ginger grated
- 2 cloves garlic minced
- ⅓ cup (⅓ cup) hoisin sauce plus extra to serve
- ¼ cup (¼ cup) fresh coriander/cilantro chopped
- 1 cup (1 cup) shredded coconut unsweetened
- 1 (1) lime zested & juiced
- 1½ tbsp (2 tbsp) fish sauce
- 1 (1) small cos/romaine lettuce chopped
- ½ cup (½ cup) water chestnuts chopped
- 1-2 (1-2) red chilli thinly sliced
- 1 (1) cucumber sliced diagonally
To Serve
- naan bread
- fresh coriander
- lime juice
Instructions
- 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 brown. 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.
Nutrition
Calories: 404kcal | Carbohydrates: 75g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1270mg | Potassium: 382mg | Fiber: 5g | Sugar: 20g | Vitamin A: 243IU | Vitamin C: 25mg | Calcium: 47mg | Iron: 2mg