Serves 4
Ingredients
1 tray Bird & Barrow Free Range Chicken Mince
100g vermicelli rice noodles
2 tbsp uncooked jasmine rice
2 tbsp fish sauce
2 tsp sugar
2 tbsp fresh lime juice
1 piece lemongrass
1 shallot, peeled and diced
2 large red chillies, deseeded and diced
Large handful fresh mint
Large handful fresh coriander
Oil for sautéing
To serve: Salad leaves, grated carrot, cherry tomatoes, additional fresh herbs, crispy shallots
Method
- 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.
- Cook the noodles according to the packet instructions. Run under cold water and drain.
- Whisk together the fish sauce, sugar and lime. Set aside until ready to use.
- Remove the outer layer from the lemongrass. Thinly slice the lightest part of the stem, discarding the root.
- Heat a generous glug of oil in a sauté pan over a medium heat. Add the lemongrass and chilli. Cook for a minute. Add the chicken. Cook, tossing regularly for 5 minutes until cooked right through. Add the dressing and the ground rice. Remove from the heat. Add the fresh herbs.
- 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.
