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How to make Pork larb with mint & coriander rice noodles

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 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

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.
  • Step 4 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.