Spiced lamb larb with crisp vermicelli
This fragrant salad works beautifully with lamb but the fresh mint, basil and coriander will go just as well with beef, chicken or duck.
- 20 mins preparation
- 15 mins cooking
- Serves 4 - 6
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Ingredients
- 2 tbsp extra-virgin olive oil
- 1 tbsp finely grated ginger
- 1 lemongrass stalk, white part only, finely grated
- 2 garlic cloves, finely grated on a Microplane
- 4 spring onions, thinly sliced, white and green parts separated
- 400 gm minced lean lamb
- 75 gm (⅓ cup) crisp chilli and soybean oil (we used Lao Gan Ma Chilli Oil)
- 6 baby watermelon radishes, thinly sliced
- Vegetable oil, for frying
- 40 gm dried vermicelli
- 1 baby gem lettuce, trimmed, leaves separated
- 1 cup (firmly packed) Vietnamese mint, Thai basil and coriander leaves
- 1 long red chilli, thinly sliced
Dressing
- 60 ml (¼ cup) lime juice
- 1 tbsp brown sugar
- 2 tsp fish sauce
Method
- 1Heat oil in a large frying pan over medium heat. Add ginger, lemongrass, garlic, and onion (white part only) and cook, stirring occasionally, until softened (3 minutes). Increase heat to high, add lamb and cook, breaking up with a wooden spoon, until beginning to brown (8 minutes). Stir through chilli paste and remaining onion and cook until browned (5-6 minutes); remove from heat.
- 2For dressing, place ingredients in a bowl, season to taste and whisk to combine. Pour half dressing over lamb and remaining half over radishes; set both aside until ready to serve.
- 3Fill a large wok one-third full with vegetable oil and heat over high heat to 180˚C. In batches, fry vermicelli until puffed and crisp (10 seconds). Remove with a slotted spoon and drain on paper towel; season to taste.
- 4To serve, place radish in a large bowl with lamb, vermicelli, lettuce, herbs, radish, and chilli; season to taste and toss to combine. Transfer to a serving platter.
