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Lemongrass Pork Larb with Supergrains, Peanuts & Cucumber Salsa

Servings 2
Total Time 30 mins



  • 75 g supergrains
  • ½ lettuce shredded
  • 25 g nuoc cham


  • 100 g cherry tomatoes halved
  • ½ Lebanese cucumber diced 1cm
  • ½ chilli thinly sliced, optional


  • 1 tsp oil
  • 50 g lemongrass paste
  • 250 g free farmed pork mince
  • 1 Tbsp fish sauce

To Serve

  • 1 bunch mint leaves picked
  • 25 g nuoc cham
  • 15 g chopped peanuts


  • Before you start, bring a medium pot of salted water to the boil.
  • Cook supergrains in boiling water for about 25 minutes, until tender with a slight bite. Drain, rinse with cold water and return to pot. Meanwhile, prep lettuce and place in a medium bowl.
  • Prep tomatoes, cucumber and chilli. Add to a medium bowl, season with salt and set aside for serving.
  • Heat oil in a medium fry-pan on medium-high heat. Add lemongrass paste and cook for about 30 seconds, until fragrant. Add pork and cook for about 5 minutes, until cooked. Break up with a wooden spoon as it cooks. Once cooked, remove from heat and stir through fish sauce. Season to taste with salt and pepper and keep warm.
  • Combine cooked supergrains with lettuce and first measure of nuoc cham.
  • Prep mint.
  • Serve supergrain salad topped with pork and salsa. Drizzle over remaining nuoc cham and sprinkle over peanuts and mint.