Larp, or larb, is a type of Lao meaty salad that’s regarded the unofficial national dish of Laos. In this version, you’ll enjoy the full flavours of the traditional dish with a vegan twist.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- Pickled Cucumber
- 2 tbsp rice-wine vinegar
- 2 Lebanese cucumbers, thinly sliced
- 1 clove garlic
- 1 tbsp maple syrup
- 1 tbsp vegan sambal oelek
-
- 100g uncooked brown rice vermicelli noodles
- 3 cloves garlic, crushed
- 2 tbsp grated ginger
- 2 tbsp sweet chilli sauce
- 2 tsp vegetable stock powder
- 500g firm tofu, crumbled
- ¼ cup vegan fish sauce
- ¼ cup soy sauce
- 2 baby cos lettuce, leaves separated
- Thai basil leaves, to serve
- Coriander leaves, to serve
- Peanuts, to serve
Method
- To make pickled cucumber, place all ingredients in large bowl and stir to combine. Set aside.
- Place noodles in large heatproof bowl, cover with boiling water and let sit for 10 mins. Drain and set aside.
- Place garlic, ginger, sweet chilli sauce, vegetable stock powder and crumbled tofu in bowl and stir to combine.
- Heat frying pan over high heat, add tofu mixture and cook, stirring for 5–6 mins.
- Add vegan fish sauce and soy sauce and continue to cook for 2–3 mins.
- Divide noodles between lettuce leaves and top with cooked tofu and pickled cucumber. Top with Thai basil, coriander and peanuts to serve.
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