• 500 g mixed mince
  • oil
  • 1 tbsp uncooked rice, toasted and ground
  • 1-2 tsp sugar
  • 1-2 tbsp fish sauce
  • juice of 1 lime
  • 1 chilli, thinly sliced
  • 3 spring onions, thinly sliced
  • 200 ml Asian herbs: coriander and mint
  • salad leaves
  • 1 l watermelon, roughly cubed


Time: 30 min 
No. of portions: 4

  • Heat up a pan/wok until smoking, add a little oil and then fry the mince until it colours, stirring as you go.
  • Add the rice, sugar, fish sauce and lime juice, fry for another minute or so, still stirring, then add the chilli, onion and herbs. Take off the heat and taste to see if it needs more spice.
  • Place a few salad leaves in the bottom of a bowl, add the melon cubes and top with larb (the Vietnamese mince mixture) plus more herbs if you wish. Serve with extra lime wedges if you have them.

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