Vietnamese beef larb

Name: Vietnamese beef larb
Cook time: 25 min
Yield: 1
Cuisine: Hanoi / Vietnam

with steamed rice and nam jim salad

Ready in around 25 mins

RECIPE FACT:

The Long Bien Bridge of Hanoi was designed by Alexandre Gustav Eiffel, creator of the Eiffel Tower and the Statue of Liberty.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE SALAD:

Trim the ends off the carrot and peel. Using ½ carrot make ribbons by pulling a peeler the full length along the carrot rotating the after each peel and place into a serving bowl. Add the baby cos leaves and the mung bean sprouts. Just before serving add the nam jim sauce, season with salt and toss to coat. Pick the mint leaves from their stalk and set aside.
2. TO PREPARE THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot. Remove from the pan and cover to keep warm.
3. TO COOK THE BEEF LARB:

Place a frying pan with a drizzle of oil over a medium- high heat. Once hot add the premium beef mince and cook for 3 mins, breaking up any large clumps with a wooden spoon. Add the edamame, the GF larb sauce and cook for 3-4 mins until the sauce has reduced and glazed the mince.
TO SERVE:

Place the rice and the salad in a bowl. Top with beef larb mix and a sprinkle of crispy shallots and roasted peanuts. Finish with a scatter of mint leaves.