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Vietnamese Chicken Larb

Vietnamese Chicken Larb

with Lime & Coriander

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Whisk away your tastebuds to the beautiful land of Vietnam with this HelloFresh larb recipe! This warm yet refreshing recipe incorporates a spectrum of ingredients perfectly. An unbeatably simple but elegant meal that’s wonderfully addictive, light and tasty.

Allergens:SoyGlutenFish

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 Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1.5 cup

jasmine rice

1

carrot

1

red capsicum

100 g

snow peas

1

red onion

1 knob

ginger

2 clove

garlic

1

lemon

1 bunch

coriander

1 packet

chicken mince

Not included in your delivery

6 cup

water

1 tbs

vegetable oil

¼ cup

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

2 tsp

fish sauce

(ContainsFish)

2 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2480 kJ
Fat16.7 g
of which saturates4.2 g
Carbohydrate69.9 g
of which sugars9 g
Dietary Fibre0 g
Protein37.9 g
Cholesterol0 mg
Sodium679 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Peeler
Sieve
Saucepan
Strainer
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, rinse the Jasmine rice well. Peel the carrot and slice it into half moons. Dice the red capsicum, trim the ends of the snow peas and thinly slice the red onion. Peel and grate the ginger and garlic. Slice the lemon into wedges and roughly chop the coriander.

2

Place the Jasmine rice and water into a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 10-12 minutes or until the rice is soft. Drain.

3

Meanwhile, heat the vegetable oil in a large frying pan over a medium-high heat. Add the chicken mince and cook for 3-4 minutes or until just cooked. Add the carrot, red capsicum, snow peas, red onion, ginger and garlic and cook for 4-5 minutes, or until softened and fragrant. Add the salt-reduced soy sauce, fish sauce, brown sugar and the juice of half of the lemon wedges and cook, stirring, for 2 minutes. Stir through half the coriander.

4

To serve, divide the Jasmine rice between bowls and top with the chicken larb mince. Sprinkle with the remaining coriander and serve with the lemon wedges. Dig in!