Janene's take on the Thai classic larb. You'll love Janene's take on the Thai Larb. This vibrant, zingy protein and herb-based salad is a cinch to make and perfect to wrap up in lettuce leaves at the table, making it is a fun way to eat with all the family. It’s low in carbs and you can add as many vegetables as you wish to the serving platter.

Prep: 7 minutes
Cook Time: 8 minutes
Serves: 4


Place fish sauce, lime juice and sugar in a small bowl.

Heat a non-stick frypan, add peanut oil, then add spring onions, lemongrass, ginger, garlic and chilli. Saute for 1- 2 minutes, add mince and continue to saute until meat is cooked, about 5 minutes.

Add fish sauce mix and soy sauce. Finally, add mint leaves and bean sprouts. Stir for another 30 seconds.

Arrange all serving vegetables on a large platter with the hoisin sauce. Place mince mix into a serving bowl alongside the vegetable platter.

To serve, take a lettuce ‘cup’, add some mince, top with your choice of vegetable, and a dollop of hoisin sauce, fold and eat.

Janene's Thai Larb


1 tablespoon fish sauce

1 teaspoon sugar

Juice 1 lime

2 tablespoons Pic's peanut oil

2 spring onions, finely sliced

1 teaspoon lemongrass, white part only, very finely sliced

2 tablespoons fresh ginger, minced

2 cloves garlic, peeled and crushed

I fresh chilli ,deseeded and finely chopped

500g Freedom Farms pork mince or chicken mince (or half-half)

1 tablespoon soy sauce

10 mint leaves, stems discarded, finely sliced

1 bag mung bean sprouts

To serve (you choose):

Baby cos lettuce, carefully pulled apart leaving the leaves whole

Coriander, chopped

Capsicum, sliced

Carrot sticks

Cucumber sticks

Crispy fried shallots

Hoisin sauce

You may also like

View all recipes