Spicy Chicken Larb Salad with Vermicelli Noodles

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Enjoy a refreshing and flavourful chicken larb salad with vermicelli noodles, fresh herbs, and a tangy lime dressing.
Main Course, Side Dish, Salad
4
15 mins
15 mins
30 mins
Main Course, Side Dish, Salad
4
15 mins
15 mins
30 mins

Ingredients

\1 packet of chicken mince
\100 grams of vermicelli rice noodles
\2 tablespoons of jasmine rice, uncooked
\2 tablespoons of fish sauce
\2 tablespoons of sugar
\2 tablespoons of lime juice, fresh
\1 piece of lemongrass
\1 shallot, peeled and diced
\1 red chillies, large, deseeded and diced
\1 large handful of fresh of mint leaves
\1 large handful of fresh of ground coriander
\oil, for sautéing

To serve

\salad leaves
\carrot, grated
\cherry tomatoes
\fresh herbs
\crispy shallots

Instructions

  1. Cook the jasmine rice in a dry skillet over a medium heat for 5 minutes until lightly golden. Cool and then use a mortar and pestle to grind to a coarse powder.
  2. Cook the noodles according to the packet instructions. Run under cold water and drain.
  3. Whisk together the fish sauce, sugar and lime. Set aside until ready to use.
  4. Remove the outer layer from the lemongrass. Thinly slice the lightest part of the stem, discarding the root.
  5. Heat a generous glug of oil in a sauté pan over a medium heat. Add the lemongrass and chilli. Cook for a minute.
  6. Add the chicken. Cook right through for 5 minutes. Add the dressing and the ground rice. Remove from the heat. Add the fresh herbs.
  7. Divide the noodles between 4 dishes. Add the fresh salad ingredients. Top with the chicken larb, extra fresh herbs and the crispy shallots. Serve immediately.

Notes

Contains Meat. Gluten free, dairy free, egg free. Recipe credit: Bird and Barrow/Brinks

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