Chicken

Chicken larb with rice vermicelli

Name: Chicken larb with rice vermicelli recipe
Yield: 4
Ingredients: 2 tbs peanut oil; 2 tbs finely chopped ginger; 2 garlic cloves, finely chopped; 2 long red chillies, finely chopped; 500g chicken mince; 25g caster sugar; 2 eschalots, thinly sliced; 1/4 cup (60ml) lime juice, or to taste, plus extra lime cheeks, to serve; 2 1/2 tbs fish sauce, or to taste; 250g rice vermicelli, cooked to packet instructions; 1/2 cup roughly chopped mint, plus extra leaves, to serve; 1/2 cup roughly chopped coriander, plus extra leaves, to serve

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by Phoebe Wood

Oct 01, 2020

Make the most of chicken mince with this ultimate healthy midweek dinner.

2 tbs peanut oil
2 tbs finely chopped ginger
2 garlic cloves, finely chopped
2 long red chillies, finely chopped
500g chicken mince
25g caster sugar
2 eschalots, thinly sliced
1/4 cup (60ml) lime juice, or to taste, plus extra lime cheeks, to serve
2 1/2 tbs fish sauce, or to taste
250g rice vermicelli, cooked to packet instructions
1/2 cup roughly chopped mint, plus extra leaves, to serve
1/2 cup roughly chopped coriander, plus extra leaves, to serve

Method

1.

Heat oil in a large wok or frypan over high heat. Add ginger, garlic and chilli, and stir-fry for 2-3 minutes, until golden and softened. Add chicken mince and stir-fry, breaking up the mince with a wooden spoon, for 8-10 minutes, until golden. Add sugar and stir-fry for a further 2-3 minutes, until lightly golden and caramelised.
2.

Remove from the heat and toss through the eschalot, lime juice, fish sauce, noodles and herbs. Arrange on a serving platter and top with extra herbs. Serve with extra lime cheeks alongside.

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