Vietnamese Chicken Larb
with Lime & Coriander
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.
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.
/ Serving 5 people
/ 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
(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
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.
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.
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.
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!