Whisk away your tastebuds to the beautiful land of Vietnam with this larb recipe! Juicy pork mince gets a hit of ginger and oyster sauce, before being piled on top of aromatic garlic rice and sautéed veggies for an unbeatably simple but elegant meal that’s wonderfully addictive, light and tasty.
Always refer to the product label for the most accurate ingredient and allergen information.
jasmine rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
water (for the sauce)
soy sauce(ContainsGluten, Soy)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water (for the rice), jasmine rice and the salt, stir, then bring to the boil. Cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion. Trim the broccolini and cut into 2cm pieces. Thinly slice the carrot (unpeeled) into half-moons. Pick and roughly chop the mint leaves. Slice the lemon (see ingredients list) into wedges. Finely grate the ginger. In a small bowl, combine the oyster sauce, brown sugar, water (for the sauce) and soy sauce. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until just softened, 3 minutes. Add the pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the ginger and the remaining garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini and carrot and cook until tender, 5-6 minutes.
TIP: Add a dash of water to the pan to help speed up the cooking process.
Return the pork mixture to the frying pan with the veggies. Add the oyster sauce mixture, stir to combine and cook until bubbling. Remove from the heat, then stir through the mint and a squeeze of lemon juice.
Divide the garlic rice between bowls. Top with the Vietnamese-style pork larb and serve with any remaining lemon wedges.