Spicy Pork Larb Salad

Prep time 25 minutes Cook time 15 minutes

Serves 4 people



  • 150g dried thin rice noodles
  • 1 bunch coriander with roots, washed and dried
  • 1 tablespoons vegetable oil
  • 1 red onion, finely chopped
  • 2 long red chillies, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 2cm piece ginger, peeled, finely grated
  • 500g pork mince
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons palm sugar
  • 100g green beans, cut into 2cm pieces
  • 8 lettuce leaves
  • 1 carrot, finely shredded lengthways

To Serve

  • coriander sprigs, mint leaves, sliced green onions (shallots) and lime wedges


  1. 1.
    Prepare noodles as per packet instructions.
  2. 2.
    Finely chop coriander roots. Heat oil in a large frying pan over medium heat. Add coriander roots, onion, chillies, garlic and ginger to pan. Cook, stirring often, for 4-5 minutes or until softened.
  3. 3.
    Add pork mince and cook, breaking up mince with a wooden spoon, for 10-12 minutes or until browned and crispy.
  4. 4.
    Whisk fish sauce, lime juice and palm sugar in a jug. Add to pork mixture and stir until combined. Add beans and cook for 1 minute.
  5. 5.
    Arrange lettuce leaves, carrot and rice noodles in serving bowls. Spoon over pork mixture. Sprinkle with coriander sprigs, mint leaves and green onions. Serve with lime wedges.