Thai Beef Larb Salad with Rice Noodles
Ingredients (Serves 4)
- 500g minced beef
- 2 tbsp jasmine rice
- 2 shallots, peeled & diced
- 2 spring onions
- 4 garlic cloves, minced
- 1 small piece of ginger, peeled & chopped
- 2 birds eye chillies, finely diced
- 2 tbsp fish sauce
- 1 tsp chilli flakes
- 1 small bunch of mint, chopped
- 1 small bunch of coriander, chopped
- 1 small handful of peanuts, blitzed
- 150g Rice noodles
- 2 limes, zested & juiced
Recipe written for Dunwood Farm by Chef Ben Griffiths
1.
Firstly, start by taking the jasmine rice and toast it thoroughly in a dry pan, then add to a pestle and mortar and grind to a fine powder.
2.
In a larger pan, heat up a dash of oil and add the shallots, ginger, spring onions and cook until they’ve softened for around 5 minutes. Add the garlic and chillies and cook for a further 5 minutes.
3.
Add the minced beef and use a wooden spoon to break it apart as it cooks, so that its spread evenly in the pan. Then add the ground rice, fish sauce, lime zest, juice and the chilli flakes. Cook out the mixture until all the liquid has pretty much evaporated then removed from the heat and stir through the mint, coriander and ground peanuts.
4.
Cook the noodles in boiling salted water for around 4 minutes and drain before adding to your plate, then top with the larb mixture and garnish with Thai basil and lime wedges.