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Thai Larb


  • 500g trim pork or chicken mince
  • 2 tbsp lemon grass
  • 1 tbsp coriander
  • 1.5 tbsp fish sauce
  • 1 tbsp hot chilli (optional)
  • 1/2 cup finely chopped cashews or peanuts
  • 1/2 red onion,finely diced
  • 2-¬≠3 limes
  • mint leaves
  • iceberg lettuce


  1. Heat a non­stick frying pan and pan fry mince thoroughly. Add lemon grass, coriander, fish sauce and chilli, and cook for 2 mins. Remove from heat.
  2. Stir through nuts, red onion, the rind from 1 lime and add enough lime jiuce to give a fresh flavour
  3. Lastly add torn mint leaves and serve in the lettuce leaves or with lettuce pieces on the sde. Serve at room temperature as a starter or as part of a main meal with rice.

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