Recipe Certified by Natvia


  • 100g rice vermicelli noodles

  • 1 tablespoon vegetable oil

  • 350g pork mince

  • 1 long red chilli, de-seeded, finely chopped

  • 1 stalk of lemon grass, white part only, finely chopped

  • 3 spring onions, thinly sliced

  • 2 tablespoons fish sauce

  • 2 tablespoons lime juice

  • 1 tablespoon Natvia

  • ½ cup mint leaves, roughly chopped

  • ? cup mint leaves, to serve

  • ? cup coriander leaves, to serve

  • ? cup roasted salted peanuts, finely chopped

  • 1 iceberg lettuce, leaves removed


  • 1.

    Place noodles into a large heatproof bowl.

  • 2.

    Cover with boiling water and stand for 5 mins or until soft and transparent. Drain and roughly chop with scissors.

  • 3.

    Heat oil in a frying pan over medium heat. Add pork and cook for 8 mins or until golden.

  • 4.

    Add the chilli, lemongrass and onion. Stir until well combined.

  • 5.

    Combine fish sauce, lime juice and Natvia in a jug. Add to mince mixture. Stir through mint leaves.

  • 6.

    Place lettuce cups on serving plates. Place noodles into a bowl and spoon over the larb.

  • 7.

    Top with the fresh mint and coriander leaves. Serve with a bowl of peanuts on the side.

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