As I am flying to Poland again this weekend, I’ve had to cook a few Asian inspired dishes so that I can handle eating pierogi on repeat for a week 🙂 . Just kidding! There is plenty of fabulous vegan food in Krakow, so I am sure I won’t get bored!
Today’s recipe is my attempt at veganising the national dish of Laos – larb. It features stir-fried mince, typically pork, that is seasoned with a liberal amount of lime juice and taken up to the next level with plenty of chopped up fresh herbs, like mint and coriander. It is a salad of sorts, so you can simply have it inside fresh lettuce leaves or mixed into rice, which I personally prefer. It’s delicious, aromatic, herbaceous and rather filling, so I figured it will make a perfect January meal, healthy yet satiating. I would not be myself if I hadn’t added some steamed broccoli to the mix, but you don’t have to!
