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!
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/ Serving 5 people
/ Serving 5 people
pork larb mince(ContainsSoy)
cashew nuts(ContainsTree NutsMay be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
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.