Thai Larb with Vermicelli Noodles

Prep Time 10

Cook Time 10

Course dinner, lunch

Cuisine thailand

Servings 4 people

800 grams pork or chicken mince
2 tbsp toasted rice
5 cloves garlic
2 tbsp finely sliced ginger
5 sprigs coriander - we will use stems and roots too. If it doesn't have roots - don't worry. Finely chop the stem and root and pick off the leaves.
4 sprigs mint - pick off the leaves, discard stems
4 stems shallots - finely sliced - seperate the white and green parts into two piles
1 red chilli finely chopped - I used 3 I'm big on chilli!
2 kaffir lime leaves remove the stem or central vein, roll up like a cigar and finely chop
1 small red onion or French onion - cut in half and finely sliced. Keep a few slices to add on top for serving.
3 tbsp fish sauce
2 tbsp brown sugar - it takes better than white. Use white if you don't have brown
Good pinch of salt
1 tbsp chicken bullion powder
1 lime juice half of it and use the other half as wedges when serving
3 tbsp oil
4 thin slices of cucumber
Toppings are so important! a few peanuts, wedge of lime, coriander, cucumber slices, a few slices of red onion and fried shallots

Boil water, place vermicelli noodles in a heat proof bowl. Cover with boiling water and let rest until soft. It takes about 2 minutes. Drain and set aside.
Heat wok or large pan add rice, toss until golden brown and has a nutty smelly. Grab your pestle and mortar and grind away. Don't bash so much as it flies everywhere, I do circles and grind away. Until it's a fine powder.
Heat wok or large pan on high, add 2 tbsp oil, ginger, garlic, chilli, red onion, kaffir lime, coriander stems and root. Sautee and continue to stir until fragrant. Remove from heat, place in a bowl for later.
Return wok to heat, add 1 tbsp of oil, add mince, break up and cook for about 6 mins until brown.
Add herbs back to wok, stir to combine.
Add fish sauce, sugar, salt and lime juice and cook for a further 1-2 minutes. Remove from heat.
Place noodles in a bowl, top with mince and now the essentials - finely sliced onions, peanuts, coriander, mint, cucumber slices to the side of the bowl and a wedge of lime + lots of chilli if you're like me... it's all about the toppings, crunch, spice and squeeze! They are a must to any dish. Grab your chopsticks and dig in!

Here's how I grind the rice and below is a pic of how fine you want the powder.

Keyword healthy, salad, spicy, thai