HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFamily Pork Larb
Family Pork Larb

Family Pork Larb

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Larb is considered the national dish of Laos, and it certainly lives up to its role as a cultural ambassador. It’s plenty fresh and mighty zingy – your tastebuds will be dancing! The kids will love the novelty of wrapping up the fragrant pork in the crisp lettuce leaves and eating with their hands. Sure, soy and lime will dribble down their arms, but it’s all in good (and delicious) fun!

Tags:Kid FriendlyEgg FreeNaturally Gluten-FreeLactose freeUnder 30 MinutesKid Friendly
Allergens:SoyGlutenTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

100 g

vermicelli noodles

500 g

pork larb mince




1 bunch


1 bunch

spring onions



2 head

gem lettuce

½ cup

cashew nuts

(ContainsTree NutsMay be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

Not included in your delivery

1 tbs

vegetable oil

3 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)648 kJ
Fat8.3 g
of which saturates2.4 g
Carbohydrate11.2 g
of which sugars3.6 g
Dietary Fibre0 g
Protein8.2 g
Sodium312 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Bowl
Instructionsarrow up iconarrow up icon
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Bring a kettle full of water to the boil. To prepare the ingredients, grate the zucchini. Chop coriander stalks and leaves separately. Slice the spring onion, cut the lemon into wedges, and coarsely chop the cashew nuts.


Place the vermicelli noodles in a large heatproof bowl and cover with the boiling water. Set aside for 5 minutes. Drain and rinse the noodles with cold tap water then return them to the same bowl. Pick up a handful of noodles over the bowl and using kitchen scissors, snip the noodles into short lengths. Set aside.


Meanwhile heat the vegetable oil in a large frying pan over a medium heat. Add the pork larb mince and cook, stirring, for 3-5 minutes or until browned. Add the zucchini, coriander stalks and spring onion and cook for 1-2 minutes. Add the salt-reduced soy sauce and the juice of half the lemon wedges and cook, stirring, for 2 minutes. Stir through the vermicelli noodles and the coriander leaves and remove from the heat.


Serve the larb in gem lettuce cups, sprinkle with cashew nuts and serve with the remaining lemon wedges.