- 3 tbsp sesame oil
- 2 limes, juiced
The same shape, but smaller than…
- 1 tbsp chilli sauce
- ½ tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 3 pork sausages
- 1 tbsp red Thai curry paste
- 4 spring onions, sliced and shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ½ bunch of coriander, chopped
- small bunch of mint, leaves picked and torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 Little Gem lettuces, leaves separated
- 1 small cucumber, cut into matchsticks
Mix together 2 tbsp of the sesame oil, the lime juice, chilli sauce and fish sauce. Set aside.
Heat the remaining oil in a wok or non-stick frying pan over a medium heat. Squeeze the sausagemeat out of the skins and into the pan, breaking it up with a wooden spoon, and fry for 5-6 mins, or until golden brown. Stir through the curry paste and fry for 1 min. Mix through half the spring onions and half the herbs.
Arrange the lettuce and cucumber in two bowls, add the sausage mixture and drizzle over the spicy dressing. Finish with the remaining herbs.
What is larb?Larb is a salad that originates from Laos in Thailand, often made from minced meat, chilli, fish sauce, lime and herbs and eaten with lettuce leaves.