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Pork Larb with Vermicelli Noodles in Lettuce Cups

Name: Pork Larb with Vermicelli Noodles in Lettuce Cups
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: International
Ingredients: 100g rice vermicelli noodles; 1 tablespoon vegetable oil; 350g minced pork; 1 long red chili, de-seeded, finely chopped; 1 stalk of lemon grass, white part only, finely chopped; 3 spring onions, thinkly sliced; 2 tablespoons fish sauce; 2 tablespoons lime juice; 1 tablespoon Natvia Stevia blend; ½ cup mint leaves, roughly chopped; 1/3 cup mint leaves, to serve; 1/3 cip coriander leaves, to serve; 1/3 cup roasted salted peanuts, finely chopped; 1 iceberg lettuce, leaves removed

Over a year ago 1,573 views

Cook: 20 mins

Serves: 4

Main Course

Ingredients

100g rice vermicelli noodles
1 tablespoon vegetable oil
350g minced pork
1 long red chili, de-seeded, finely chopped
1 stalk of lemon grass, white part only, finely chopped
3 spring onions, thinkly sliced
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon Natvia Stevia blend
½ cup mint leaves, roughly chopped
1/3 cup mint leaves, to serve
1/3 cip coriander leaves, to serve
1/3 cup roasted salted peanuts, finely chopped
1 iceberg lettuce, leaves removed

Accompaniment

Description

Recipe Certified by Natvia

Method

1
Place noodles into a large heatproof bowl.
Cover with boiling water and stand for 5 mins or until soft and transparent. Drain and roughly chop with scissors.
Heat oil in a frying pan over medium heat. Add pork and cook for 8 mins or until golden.
Add the chilli, lemongrass and onion. Stir until well combined.
Combine fish sauce, lime juice and Natvia in a jug. Add to mince mixture. Stir through mint leaves.
Place lettuce cups on serving plates. Place noodles into a bowl and spoon over the larb.
Top with the fresh mint and coriander leaves. Serve with a bowl of peanuts on the side.