Free Range Chicken Larb Salad

Serves 4


1 tray Bird & Barrow Free Range Chicken Mince

100g vermicelli rice noodles

2 tbsp uncooked jasmine rice

2 tbsp fish sauce

2 tsp sugar

2 tbsp fresh lime juice

1 piece lemongrass

1 shallot, peeled and diced

2 large red chillies, deseeded and diced

Large handful fresh mint

Large handful fresh coriander

Oil for sautéing

To serve: Salad leaves, grated carrot, cherry tomatoes, additional fresh herbs, crispy shallots


  1. Cook the jasmine rice in a dry skillet over a medium heat for 5 minutes until lightly golden. Cool and then use a mortar and pestle to grind to a coarse powder.
  2. Cook the noodles according to the packet instructions. Run under cold water and drain.
  3. Whisk together the fish sauce, sugar and lime. Set aside until ready to use.
  4. Remove the outer layer from the lemongrass. Thinly slice the lightest part of the stem, discarding the root.
  5. Heat a generous glug of oil in a sauté pan over a medium heat. Add the lemongrass and chilli. Cook for a minute. Add the chicken. Cook, tossing regularly for 5 minutes until cooked right through. Add the dressing and the ground rice. Remove from the heat. Add the fresh herbs.
  6. Divide the noodles between 4 dishes. Add the fresh salad ingredients. Top with the chicken larb, extra fresh herbs and the crispy shallots. Serve immediately.