Spicy Pork Larb Salad



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Serves: 4 people


Prep: 25 mins


Cooking: 15 mins


  • 150g dried thin rice noodles
  • 1 bunch coriander with roots, washed and dried
  • 1 tablespoon 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 Otway 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)
  • Lime wedges


Step 1
Prepare noodles as per packet instructions.

Step 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.

Step 3
Add pork mince and cook, breaking up mince with a wooden spoon, for 10-12 minutes or until browned and crispy.

Step 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.

Step 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.

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