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Vermicelli Salad Inspired by Larb
  • khanhong
  • Want a new way to do mince?!
  • I’ve got you.
  • This is a vermicelli salad inspired by larb, it’s fresh and packed full of flavour! I didn’t have enough vermicelli for 4 so I mixed two types a sweet potato vermicelli which is chewy and a rice vermicelli.
  • I also couldn’t be bothered making a new dressing so I used my nuoc mam cham but you can follow the recipe below.
  • subheading: Ingredients:
  • 2 tbsp veg oil
  • 3 to 7 cloves minced garlic
  • 2 tsp of ginger finely chopped
  • 3 bird’s eye chilis finely chopped or 1 long red if you don’t love heat
  • 3 spring onions finely chopped white and green part separated
  • 3 whole sprigs or coriander roots and stems finely chopped and separated from leaves
  • 3 shallots finely sliced
  • 800g mince of your choice I used pork
  • 1 tbsp chicken stock powder
  • 1.5tbsp brown sugar
  • Large pinch of salt
  • 2 to 3 tbsp fish sauce
  • 2 tbsp toasted rice powder (cook raw rice in a dry pan until golden and pound to a powder)
  • subheading: Make a dressing:
  • Of ¼ cup fish sauce
  • 3 tbsp white sugar
  • ¼ cup hot water
  • Juice of 2 to 3 limes
  • 2 minced garlic
  • 2 birdseye chili finely chopped
  • 1 tsp of ginger finely chopped.
  • Spoon dressing 2 to 3 tbsp over each dish and serve with peanuts over the top.
Note: Ingredients may have been altered from the original.
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