thai larb salad
Try this fresh and feisty, meaty salad.
INGREDIENTS:
1kg chicken/pork mince
1 tbsp oil of choice
1 red onion diced
1 red chilli diced
2-3 lime leaves finely chopped
1 stalk lemongrass, remove outer later, finely dice
Packet of mung bean sprouts
Juice of 3 limes
2 tbsp sweet chilli sauce
1 tbsp fish sauce
Large bunch of both fresh coriander and fresh mint
To serve:
Handful of brown rice
Iceberg lettuce or lettuce leaves
Greek yoghurt
METHOD
Heat oil in a pan, and add finely diced onion, chilli, lime leaves and lemon grass. Once fragrant, add mince and brown. Stir through the mung beans. In a bowl, mix the lime juice, sweet chilli sauce and fish sauce. Add the sauce mixture to the mince. Taste at this point to determine if any more sauce is required. Remove cooked mince mixture from heat, and add roughly chopped coriander and mint. In a separate dry pan, toast the brown rice. Once toasted, use a mortar and pestle to roughly break the rice down. To serve the larb, grab a washed lettuce leaf (cup), fill with mince mixture, and top with a sprinkle of toasted rice, a dash of yoghurt, and more fresh herbs.
If you want to 'bulk up' the recipe, try adding a packet of Uncle Ben’s microwavable brown rice into the mince mixture. You can also add other vegetables to the mince, too, like diced capsicum or grated carrot.