Larb sandos

Larb sandos

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.