Pork Larb With Mint Coriander Rice Noodles

Originally from Thailand, larb is a spicy minced-meat salad that borrows its flavours from fish sauce, fresh mint and coriander.

The ingredient of Pork Larb With Mint Coriander Rice Noodles

• 150g dried rice vermicelli noodles
• 2 teaspoons light olive oil
• 1 stem lemon grass pale section only finely chopped
• 1 fresh long red chilli finely chopped
• 500g lean pork mince
• 250ml 1 cup massel salt reduced chicken style liquid stock
• 1 red onion halved thinly sliced
• 60ml 1 4 cup fresh lime juice
• 2 teaspoons fish sauce
• 1 2 cup fresh mint leaves
• 3 4 cup fresh coriander sprigs

The Instruction of pork larb with mint coriander rice noodles

• place the rice noodles in a large heatproof bowl cover with boiling water and set aside for 10 minutes or until tender drain return to the bowl
• meanwhile heat the oil in a large frying pan or wok over medium high heat add the lemon grass and chilli and cook stirring for 1 minute or until aromatic add the mince and cook stirring with a wooden spoon to break up any lumps for 3 4 minutes or until the mince changes colour
• add the stock and simmer for 5 minutes or until the liquid is absorbed remove from heat stir in the onion lime juice and fish sauce
• add half the mint and coriander to the noodles and toss until well combined divide the noodle mixture among serving bowls and top with the mince mixture sprinkle with the remaining mint and coriander to serve

Nutritions of Pork Larb With Mint Coriander Rice Noodles

fatContent: 346 55 calories
saturatedFatContent: 8 5 grams fat
carbohydrateContent: 2 5 grams saturated fat
sugarContent: 37 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 30 grams protein
sodiumContent: n a