Pork Larb Salad with Rice Noodles and Marinated Veg Salad

Peel carrot and shred or grate. Shred Lebanese cucumber. Pick mint leaves. Chop chilli. Boil a kettle for step 2.

Place rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under warm water.

Add fish sauce/rice vinegar/brown sugar (large brown sauce packet) to a bowl add cucumber and carrot, mix well and leave to marinate.

Heat a pan over high heat. Add a drizzle of oil and cook the mince, breaking up with a wooden spoon for 3-4 minutes. Add the chilli (to taste), sweet soy/garlic mix and minced lemongrass and cook for a further 2-3 minutes until browned and cooked through. Season to taste.

Arrange the cos leaves on serving plates, followed by the noodle and veg. Top with the mince and tear over the mint leaves.

Peel carrot and shred or grate. Shred Lebanese cucumber. Pick mint leaves. Chop chilli. Boil a kettle for step 2.

Place rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under warm water.

Add fish sauce/rice vinegar/brown sugar (large brown sauce packet) to a bowl add cucumber and carrot, mix well and leave to marinate.

Heat a pan over high heat. Add a drizzle of oil and cook the mince, breaking up with a wooden spoon for 3-4 minutes. Add the chilli (to taste), sweet soy/garlic mix and minced lemongrass and cook for a further 2-3 minutes until browned and cooked through. Season to taste.

Arrange the cos leaves on serving plates, followed by the noodle and veg. Top with the mince and tear over the mint leaves.

Peel carrot and shred or grate. Shred Lebanese cucumber. Pick mint leaves. Chop chilli. Boil a kettle for step 2.

Place rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under warm water.

Add fish sauce/rice vinegar/brown sugar (large brown sauce packet) to a bowl add cucumber and carrot, mix well and leave to marinate.

Heat a pan over high heat. Add a drizzle of oil and cook the mince, breaking up with a wooden spoon for 3-4 minutes. Add the chilli (to taste), sweet soy/garlic mix and minced lemongrass and cook for a further 2-3 minutes until browned and cooked through. Season to taste.

Arrange the cos leaves on serving plates, followed by the noodle and veg. Top with the mince and tear over the mint leaves.

Peel carrot and shred or grate. Shred Lebanese cucumber. Pick mint leaves. Chop chilli. Boil a kettle for step 2.

Place rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under warm water.

Add fish sauce/rice vinegar/brown sugar (large brown sauce packet) to a bowl add cucumber and carrot, mix well and leave to marinate.

Heat a pan over high heat. Add a drizzle of oil and cook the mince, breaking up with a wooden spoon for 3-4 minutes. Add the chilli (to taste), sweet soy/garlic mix and minced lemongrass and cook for a further 2-3 minutes until browned and cooked through. Season to taste.

Arrange the cos leaves on serving plates, followed by the noodle and veg. Top with the mince and tear over the mint leaves.

Peel carrot and shred or grate. Shred Lebanese cucumber. Pick mint leaves. Chop chilli. Boil a kettle for step 2.

Place rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under warm water.

Add fish sauce/rice vinegar/brown sugar (large brown sauce packet) to a bowl add cucumber and carrot, mix well and leave to marinate.

Heat a pan over high heat. Add a drizzle of oil and cook the mince, breaking up with a wooden spoon for 3-4 minutes. Add the chilli (to taste), sweet soy/garlic mix and minced lemongrass and cook for a further 2-3 minutes until browned and cooked through. Season to taste.

Arrange the cos leaves on serving plates, followed by the noodle and veg. Top with the mince and tear over the mint leaves.

Peel carrot and shred or grate. Shred Lebanese cucumber. Pick mint leaves. Chop chilli. Boil a kettle for step 2.

Place rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under warm water.

Add fish sauce/rice vinegar/brown sugar (large brown sauce packet) to a bowl add cucumber and carrot, mix well and leave to marinate.

Heat a pan over high heat. Add a drizzle of oil and cook the mince, breaking up with a wooden spoon for 3-4 minutes. Add the chilli (to taste), sweet soy/garlic mix and minced lemongrass and cook for a further 2-3 minutes until browned and cooked through. Season to taste.

Arrange the cos leaves on serving plates, followed by the noodle and veg. Top with the mince and tear over the mint leaves.