Healthy. Fun. Fresh. All served inside a lettuce leaf. What more could you want?
Little gem leaves work best for this.
COOKING TIME (INCLUDES PREPARATION TIME): 30 Minutes
- 1 Lime - £0.35
- 500g Pork Mince - £1.99
- 500g Basmati Rice - £1.00
- Fish Sauce - £1.25
- Bunch of Spring Onions - £0.55
- Red Chillies - £0.60
- Lemongrass Puree - £0.95
- Bunch of Coriander - £0.70
- Bunch of Mint - £0.70
- Big Knob of Ginger - £0.27
- Little Gem Lettuce - £0.50
- Total Cost - £9.71 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Prep your ingredients. Take your mint and coriander. With a knife, separate the stalks and the leaves. Finely chop both, but keep them separate. Finely chop your coriander and mint leaves. Peel your ginger and chop into small match sticks. Finely slice 1 red chilli and 4 spring onions. Measure out 4 tablespoons of fish sauce.
- At this point, get 300g of rice on. Rinse the rice, and then add it to a pan with 2 times the amount of boiling water. Cook without a lid until water has been absorbed.
- In a large wok or frying pan, add a splash of olive oil and then add your pork mince. Fry on a high heat, breaking it up with a wooden spoon. As the pork starts to caramelize, remove it from the wok and set it aside.
- In the same wok, add a splash more oil, and then add your ginger, red chilli, mint and coriander stalks, spring onions and two teaspoons of lemongrass puree.
- Keep mixing your larb base. Once it starts to catch on the pan, pour in your fish sauce and squeeze in the juice of a lime. Mix it together, and then reintroduce the pork mince. Stir and then add your rice spoon by spoon. Once all the rice and pork is folded together, add your coriander and mint leaves. Mix together, and then remove the larb from the heat.
- Serve the larb in crispy lettuce leaves and enjoy!