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.
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.
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
Crispy fried shallots