Olive Magazine
Two larb sandos on a wooden board with a pot of cutlery and a green background

Larb sandos

Published: September 13, 2022 at 11:10 am
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

There are a few different elements to these epic vegan sarnies by Mondo’s head chef Jack Macrae, but they're well worth the effort

  • Vegan
Nutrition: Per serving
NutrientUnit
kcal476
fat18.5g
saturates1.8g
carbs50.6g
sugars10.9g
fibre9.3g
protein22.1g
salt4.5g
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Ingredients

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

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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