Vietnamese Pork Larb

Name: Vietnamese Pork Larb with Mint & Crushed Peanuts
Total time: 35 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 olive oil; 4 clove garlic; 20 g butter; 1.25 cup water; 1 packet jasmine rice; 1 brown onion; 1 capsicum; 1 bag green beans; 1 bag mint; 1 packet Ginger Lemongrass Paste; 1 packet fish sauce & rice vinegar mix; 2 tsp brown sugar; 2 tbs soy sauce; 1 packet pork mince; 1 packet crushed peanuts

with Mint & Crushed Peanuts

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A 'salad' dish for meat lovers, Larb is a Southeast Asian salad based on minced meat. In our Vietnamese-inspired version, we've flavoured juicy pork mince with fish sauce, soy sauce and ginger and lemongrass for the perfect balance of bold flavours.

Tags:

Kid Friendly

Allergens:

Milk

•Pesce

•Gluten

•Soja

•Jordnødder

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

4 clove

garlic

1 packet

jasmine rice

brown onion

capsicum

1 bag

green beans

1 bag

mint

1 packet

Ginger Lemongrass Paste

1 packet

fish sauce & rice vinegar mix

1 packet

pork mince

1 packet

crushed peanuts

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water

2 tsp

brown sugar

2 tbs

soy sauce

Nutritional Values

per serving

Energy (kJ)3429 kJ

Fat34.7 g

of which saturates12.3 g

Carbohydrate83.5 g

of which sugars16.4 g

Protein38.8 g

Sodium875 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the brown onion and capsicum. Trim and halve the green beans. Pick and roughly chop the mint leaves. In a small bowl, combine the ginger lemongrass paste, fish sauce & rice vinegar mix, brown sugar and soy sauce.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until just softened, 3 minutes. Add the pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Transfer to a plate.

Return the pan to a medium-high heat with a drizzle of olive oil. Stir-fry the capsicum and green beans until tender, 4 minutes.

Return the pork to the pan, then stir in the ginger lemongrass mixture. Cook until bubbling, 1 minute. Remove from the heat, then stir through the mint.