Vietnamese Pork Larb
with Mint & Crushed Peanuts
A 'salad' dish for meat lovers, Larb is a Southeast Asian salad based on minced meat. In our Vietnamese-inspired version, we've flavoured juicy pork mince with fish sauce, soy sauce and ginger and lemongrass for the perfect balance of bold flavours.
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
4 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
brown onion
1
capsicum
1 bag
green beans
1 bag
mint
1 packet
Ginger Lemongrass Paste
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
1 packet
pork mince
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
2 tsp
brown sugar
2 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the brown onion and capsicum. Trim and halve the green beans. Pick and roughly chop the mint leaves. In a small bowl, combine the ginger lemongrass paste, fish sauce & rice vinegar mix, brown sugar and soy sauce.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until just softened, 3 minutes. Add the pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Transfer to a plate.
Return the pan to a medium-high heat with a drizzle of olive oil. Stir-fry the capsicum and green beans until tender, 4 minutes.
Return the pork to the pan, then stir in the ginger lemongrass mixture. Cook until bubbling, 1 minute. Remove from the heat, then stir through the mint.
Divide the garlic rice between bowls. Top with the Vietnamese-style pork larb. Sprinkle over the crushed peanuts to serve.