v2 Thai Larb Salad by Brendan Pang

“This fresh and tasty salad can be made in 20 minutes and is perfect for the warmer summery nights. Serve with sticky rice for a more substantial meal or in lettuce wraps if you are after a delicious starter.”


  • 1 tbsp uncooked sticky rice
  • 2 tbsp vegetable oil
  • 450g v2 mince
  • ¼ tsp caster sugar
  • 1 tbsp fish sauce
  • 1 lime, juiced
  • 1 red chilli, sliced
  • 3 shallots, peeled and sliced
  • 3 spring onions, chopped
  • 1 handful coriander, chopped
  • 1 handful mint leaves
  • 1 handful Thai basil leaves
  • Lettuce leaves, to serve
  • Fried shallots, to serve


  1. Toast rice in a wok or pan over low heat for about 10 minutes, or until golden. Grind in a spice grinder or mortar and pestle and set aside.
  2. Turn the heat to high and add oil to your wok or pan. Once hot and smoking, add the v2 mince and cook stirring until the mince starts to brown and crisp up.
  3. Add the toasted rice powder, sugar, fish sauce and lime juice and continue to cook for another minute. Before removing from pan, toss through chilli, shallots, spring onion, coriander, mint and Thai basil.
  4. Taste and adjust seasoning as required.
  5. Serve in lettuce cups topped with fried shallots.