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–+ servings
yellow plate on a blue wood table with Asian noodle and meat sauce and fried eggs
Print Recipe

Vermicelli Pork Aubergine Laab

A Thai fusion 'laab' bursting with umami and fresh fragrant flavours
Total Time30 minutes
Servings: 4

Ingredients

  • Oil for frying
  • 500g pork mince
  • 100g vermicelli noodles
  • 1 aubergine
  • 4 eggs
  • 1 spring onion, sliced thin
  • Thai or regular basil leaves

Laab Seasoning Sauce

  • 1 tsp garlic powder
  • 1 tbsp soy sauce
  • 1 red chilli
  • 1 tsp sriracha (optional)
  • 1 tsp honey or maple syrup
  • 100 ml light chicken stock

Sour Coriander Lime Sauce

  • 3 tablespoons lime juice
  • 1 tbsp maple syrup
  • 2 tablespoons fish sauce
  • 1 small clove of garlic, finely minced
  • 1 or 2 small green chilies, minced
  • Handful of coriander chopped fine

Instructions

  • Cook vermicelli noodles according to packet instructions. When soft and pliable, drain and set aside.
  • Combine all Laab Seasoning Sauce ingredients together in a small bowl.
  • Combine all Sour Coriander Lime Sauce ingredients and set aside.
  • Cut the aubergine into small pieces. Heat a generous amount of oil in a frying pan or wok and fry aubergine until soft and starting to brown. Season well with salt as you fry.
  • Add pork mince to the aubergine and cook until starting to brown.
  • Add vermicelli noodles to the mince and aubergine. You may want to cut them in half before adding if they are very long.
  • Pour Laab seasoning sauce into the pan and coat pork and noodles well. Cook over medium heat for a few minutes until the sauce absorbs but doesn’t dry out. Remove from the heat.
  • In a separate frying pan, heat some oil and when nearly smoking, crack in eggs. Fry until the edges are crispy but yolk is still runny. Season with salt.
  • Transfer laab to a large serving plate or divide between bowls. Garnish with spring onion and basil leaves. Serve coriander lime sauce in a separate bowl alongside the fried eggs. Pour coriander sauce over the noodles and enjoy!