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DRESSING

  • 2 garlic cloves
    grated
  • 1 red bird’s-eye chilli
    deseeded and finely chopped
  • 100ml vegan fish sauce
  • 5 limes
    juiced (to make 60ml)
  • 75g caster sugar
  • 1 tbsp red curry paste

BLACK BEAN MAYO

  • 300g vegan mayonnaise
  • 2 tbsp douchi
    (fermented salted black beans – available in most Asian specialist supermarkets or online)
  • Maggi Liquid Seasoning

VEGAN LARB

  • 3 tbsp Thai glutinous (sticky) rice
  • 2 red onions
    finely sliced
  • 2 tbsp vegetable oil
  • 5 round shallots
    finely sliced
  • 3 tbsp red curry paste
  • 2 tbsp Maggi Liquid Seasoning
  • 500g vegan soy mince
    (defrosted if frozen)
  • thai basil, mint and coriander
    roughly chopped

TO SERVE

  • 6 subs or jumbo hot dog rolls
    warmed and split
  • 1 Little Gem lettuce
    leaves separated
  • ½ cucumber
    cut into batons
  • crispy shallots

Nutrition: Per serving

  • kcal476
  • fat18.5g
  • saturates1.8g
  • carbs50.6g
  • sugars10.9g
  • fibre9.3g
  • protein22.1g
  • salt4.5g

Method

  • step 1

    First, make the dressing. Combine all the ingredients in a small bowl with 75ml of water, stirring until the sugar has dissolved. Set aside.

  • step 2

    For the mayo, tip all the ingredients into a mini food processor or blender with 1 tbsp of water and blitz until smooth. Taste – it should be rich and savoury. Add a few more drops of Maggi if needed. Set aside.

  • step 3

    Tip the rice into a dry frying pan set over a medium heat and cook for 10 mins, stirring frequently, until golden brown and smelling toasty. Transfer to a spice grinder or high-powered blender and grind to a fine powder but not complete dust. Set aside. Put the onions in a large bowl, toss with 1 tsp of salt and leave to soften.

  • step 4

    Heat the oil in a large frying pan over a medium heat and fry the shallots for 6-8 mins or until soft and golden. Add the curry paste and cook until fragrant, then add the Maggi and a splash of water. Stir in the soy mince and cook for 3-4 mins or until heated through. Remove from the heat and cool before mixing in the onions and herbs.

  • step 5

    To assemble, toss the larb with 5 tbsp of the dressing (chill the rest of the dressing to use in salads or as a dipping sauce). Spread the split rolls with the mayo, then layer in the lettuce, cucumber and a few big spoonfuls of the larb. Sprinkle with the rice powder and crispy shallots.

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