Place noodles into a large heatproof bowl.
Cover with boiling water and stand for 5 mins or until soft and transparent. Drain and roughly chop with scissors.
Heat oil in a frying pan over medium heat. Add pork and cook for 8 mins or until golden.
Add the chilli, lemongrass and onion. Stir until well combined.
Combine fish sauce, lime juice and Natvia in a jug. Add to mince mixture. Stir through mint leaves.
Place lettuce cups on serving plates. Place noodles into a bowl and spoon over the larb.
Top with the fresh mint and coriander leaves. Serve with a bowl of peanuts on the side.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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