World Cuisine

Thai Pork Larb Salad

cook 20 mins
Tags: Spicey
  • 2 tablespoons vegetable oil
  • 6 spring onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 teaspoons peeled and grated fresh root ginger
  • 1 red chilli, deseeded and finely chopped
  • 2 cm (3/4 inch) length of trimmed lemon grass stalk, finely chopped
  • 350 g (11 1/2 oz) minced pork
  • 3 tablespoons fish sauce
  • 2 tablespoons Chinese rice wine
  • 4 tablespoons sweet chilli sauce
  • juice of 1 lime
  • 2 tablespoons runny honey
  • 100 g (3 1/2 oz) glass noodles
  • small handful of coriander, chopped
  • small handful of mint, chopped
  • 8–12 large iceberg lettuce leaves
  • 100 g (3 1/2 oz) chopped chilli-roasted peanuts, to serve
  • Heat the oil in a large wok or frying pan until hot, add the spring onions, garlic, ginger, red chilli and lemon grass and stir-fry over a high heat for 30 seconds, then add the pork and stir-fry for a further 4–5 minutes or until browned and cooked through.
  • Stir in the fish sauce, rice wine, chilli sauce, lime juice and honey, reduce the heat and simmer for 2 minutes, then remove the pan from the heat.
  • Meanwhile, put the noodles in a heatproof bowl and cover with boiling water. Soak for 3–4 minutes, then drain and cut into short strands with kitchen scissors.
  • Add the noodles to the pork mixture and mix through. Return the pan to the heat and cook over a high heat for 3–4 minutes or until piping hot. Remove from the heat and stir in the chopped herbs.
  • Spoon the mixture into the lettuce leaves and transfer to 4 serving plates. Serve sprinkled with the chopped peanuts.
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