Turn humble lamb mince into a spicy, herb-packed Thai-inspired feast

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.

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

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.

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.

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.

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

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