Rich lamb mince takes centre stage in this comforting spin on a Thai favourite. Piled high over a bed of crispy, shallow-fried vermicelli, every bite balances rich depth – and satisfying crunch – with bright, fresh herbs and citrus.

Ingredients

• 1 lemongrass stalk
• 2 garlic cloves
• 4cm piece ginger
• 60ml (¼ cup) vegetable oil
• 500g lamb mince
• 40ml (2 tbsp) fish sauce
• 1 tbsp brown sugar
• 2 makrut lime leaves, shredded
• juice of 1 lime
• 100g rice vermicelli noodles
• 1 long red chilli, thinly sliced
• 1 large handful Thai basil leaves
• 1 lime, cut into wedges, to serve

Method

• Step 1- Finely chop the white part of the lemongrass. Place the lemongrass, garlic and ginger in a small food processor and process until finely chopped.

• Step 2- Heat 2 teaspoons of vegetable oil in a wok over high heat. Add the lamb mince and cook, breaking up the mince with a wooden spoon, for 6 minutes or until golden.

• Step 3- Add the lemongrass, garlic and ginger mixture to the pan and cook, tossing for 4 minutes or until fragrant. Add the fish sauce, brown sugar, shredded makrut lime leaves and lime juice, then toss to coat. Season with pepper.

• Step 4- Heat the remaining vegetable oil in a large frying pan over high heat. Roughly break up the rice vermicelli noodles. Working in batches, add the noodles to the pan and cook, turning for 1 minute or until puffed. Remove with tongs and drain on paper towel.

• Step 5- Spoon the larb over the crisp noodles, garnish with chilli and Thai basil leaves, and serve with lime wedges.