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This is a zingy Vietnamese style salad that I have adapted, from several versions I've found over the years, to my own taste. It's a lively, healthy meal that doesn't take too long to prepare.
Blend all sauce ingredients together, using enough palm sugar to balance the acidity of the lime juice and saltiness of the fish sauce.
Boil some basmati or arborio rice until al dente (about 8 mins) while cooking the larb.
Stir-fry the pork mince or chicken mince in a wok until cooked through, using a little peanut or sesame oil if desired. Make sure the mince doesn't clump (chop up with two knives while cooking if necessary).
Add the sauce to the meat and let it heat through.
Add the onion and stir through.
When rice is cooked, drain.
Add a big handful of chopped coriander to the larb and stir through. Serve in a big bowl and top with some more coriander and chopped onion, for crunch.
Use small red chillies instead of big ones for more heat. I leave most of the seeds out but you can include them if you're brave!
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