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Vietnamese-Style Pork Larb

Vietnamese-Style Pork Larb

with Garlic Rice & Mint

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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.

Allergens:MilkMolluscsGlutenSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 clove

garlic

1 packet

jasmine rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit

red onion

1 bunch

broccolini

1 unit

carrot

1 bunch

mint

½ unit

lemon

1 knob

ginger

1 packet

oyster sauce

(ContainsMolluscs)

1 packet

pork mince

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water

¼ tsp

salt

2 tsp

brown sugar

1 tbs

water (for the sauce)

1 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3130 kJ
Fat19.9 g
of which saturates9.6 g
Carbohydrate94.3 g
of which sugars19.9 g
Protein46.5 g
Sodium1940 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

Divide the garlic rice between bowls. Top with the Vietnamese-style pork larb and serve with any remaining lemon wedges.