CHICKEN LARB NOODLE BOWLS
Serves 4-6
150g rice vermicelli noodles ½ cup water
½ tsp ground sea salt
2 tbsp caster sugar
2 tbsp vegetable oil
1kg chicken mince
2 cloves garlic, crushed ¼ cup fish sauce
¼ cup lime juice
1 tsp dried chilli flakes ½ large red onion, peeled, thinly sliced
½ cup roughly chopped coriander, plus leaves for garnish
¼ cup chopped roasted cashews ¼ cup small mint leaves
2 green onions (shallots),
shredded
1 long red chilli, thinly sliced
diagonally
Lime wedges, to serve
1. Pour boiling water over vermicelli and stand for 5 minutes. Drain and rinse under cold water.
2. Combine water, salt and sugar in a small jug. Set aside.
3. Heat oil in a large, non-stick frying pan over medium heat. Add mince. Cook, chopping up chunks, for about 5-6 minutes, or until it turns white. Add garlic and cook, stirring, for 1 minute.
4. Add water mixture and bring to a simmer. Simmer for 3 minutes. Stir in fish sauce, lime juice and the dried chilli flakes and cook for 2-3 minutes, or until absorbed and reduced by half. Turn heat off. Add red onion and chopped coriander and stir to combine.
5. Spread noodles in a large serving dish. Top with chicken mixture. Sprinkle with coriander leaves, cashews, mint, green onion and fresh chilli. Serve immediately with lime wedges (see tip below for serving suggestion).
tip
Try serving with shiso leaves. Spoon larb into leaves for a refreshing change. Shiso leaves are available from some gourmet greengrocers and some Asian grocers, but you can also serve the dish in baby cos lettuce leaves as an alternative.