Chicken larb with rice vermicelli recipe

Step 1

Heat oil in a large wok or frypan over high heat. Add ginger, garlic and chilli, and stir-fry for 2-3 minutes until golden and softened. Add chicken mince and stir-fry, breaking up the mince with a wooden spoon, for 8-10 minutes until golden. Add sugar and stir-fry for a further 2-3 minutes until lightly golden and caramelised.

Step 2

Remove from the heat and toss through the eschalot, lime juice, fish sauce, noodles and herbs. Arrange on a serving platter and top with extra herbs. Serve with extra lime cheeks alongside.