Lemongrass beef larb

Name: Lemongrass beef larb
Cook time: 20 min
Yield: 2
Cuisine: Hanoi / Vietnam

with coconut rice and pickled vegetables

Ready in around 20 mins

RECIPE FACT:

Larb is often thought of as the national dish of Laos but is also common in the Northeast of Thailand.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE PICKLED VEGETABLES:

Trim the ends off the cucumber, cut in half length ways and scoop out the seeds using a teaspoon and discard. Cut the cucumber into 1/2 cm slices on the diagonal and place into a salad bowl. Peel the carrot and make ribbons by pulling the peeler the full length along the carrot rotating after each peel and place in the bowl. Season with salt and pour in the rice pickle dressing and toss to combine. Roughly chop the coriander including the stalks and thinly slice the spring onion on the diagonal.
2. TO COOK THE RICE:

Spray a non-stick frying pan with oil and place on a medium heat. Open the bag of steamed brown coconut rice squeezing gently on the bag to break up any large clumps. Add the rice to the pan, season with salt and cook for 2-3 mins. Remove from the pan, cover and keep warm.
3. TO COOK THE LEMONGRASS BEEF MINCE:

Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot add the premium beef mince to the pan, breaking up the clumps with a wooden spoon, season with salt and cook, stirring occasionally for 4-5 mins. Add the lemongrass paste, spring onion and cook for 1-2 mins.
TO SERVE:

Spoon coconut rice into bowls, top with lemongrass beef larb and serve with pickled vegetables and bean sprouts on the side. Sprinkle over crispy shallots and chopped coriander. Pour over remaining rice pickle dressing and mix together to eat.