Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

This is one of those recipes that you can literally throw together for a delicious healthy meal in no time at all. In fact, I had difficulty writing the recipe as I usually just throw a dash of this and a dash of that in.

You can serve the larb in or alongside iceberg leaves for a low carb option. This is also great for lunch the next day. Or you can serve it with a variety of salad veg and vermicelli noodles.

1 tbsp oil
1 tsp sesame oil
½ red onion
1 clove garlic, crushed
1cm ginger, grated
chilli (optional)
500g pork mince
juice of 1‒2 limes
2 tbsp fish sauce
2 tbsp kecap manis (sweet soy sauce)
2 tbsp sweet chilli sauce

vermicelli
carrot, julienned
lettuce, shredded
mung beans
beans, blanched
cucumber, sliced
fried shallots (or chopped peanuts) and fresh coriander to garnish

Heat the oils in a wok. Add the onion and fry for a minute then add the garlic, ginger (and chilli if using) and mince. Fry, moving the mince around as it cooks for approx. five minutes.

Add the lime juice, fish sauce, kecap manis and sweet chilli and continue to cook for another five minutes.

Serve alongside your salad ingredients garnished with fried shallots and fresh coriander.

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