Chicken Larb Lettuce Cups
Larb is considered the national dish of Laos, and it certainly lives up to its role as a cultural ambassador. It’s plenty fresh and mighty zingy – get ready to give your taste buds a wake-up call. Our supplier Nonna’s beautiful chicken mince mix infused with lemongrass and chilli is just divine!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
50 g
vermicelli noodles
300 g
Chicken Larb Mince
(Contains Soy;)
1
carrot
1 bunch
coriander
1 bunch
spring onions
½
lemon
1 head
Gem Lettuce
Not included in your delivery
2 tsp
vegetable oil
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Cooking Steps
Bring a kettle full of water to the boil. To prepare the ingredients, grate the carrot (unpeeled) and finely chop the coriander stalks and leaves separately. Finely slice the spring onions and cut the lemon into wedges. Separate and wash the gem lettuce leaves.
Place the vermicelli noodles in a large heatproof bowl and cover with the boiling water. Set aside for 5 minutes. Drain and rinse the noodles with cold tap water then return them to the same bowl. Pick up a handful of noodles over the bowl and using kitchen scissors, snip the noodles into short lengths. Set aside.
Meanwhile heat the vegetable oil in a large frying pan. Add the chicken larb mince and cook, stirring, for 3-5 minutes or until browned. Add the carrot, coriander stalks and spring onion and cook for 1-2 minutes. Add the soy sauce and the juice of half the lemon wedges and cook stirring for 2 minutes. Stir through the vermicelli noodles and the coriander leaves and remove from the heat.
Serve the larb in gem lettuce cups with the lemon wedges.