Pork Larb Salad Bowls

, from Issue #75. November, 2017
Photography by Manja Wachsmuth.
Pork Larb Salad Bowls

Filled with fresh salad and noodles then topped with juicy pork, this is one of my favourite dinners. You can use chicken, beef and venison mince to ring the changes.

Serves: 4


200 grams dried vermicelli noodles (bean thread)
2 tablespoons vegetable oil
500 grams pork mince
2 tablespoons soy sauce
sea salt and ground pepper
2 cloves garlic, crushed
½ teaspoon dried chilli flakes
2 tablespoons brown sugar
¼ cup fish sauce
¼ cup lime juice
2 tablespoons finely chopped coriander
To serve
2 carrots, julienned
½ telegraph cucumber, thinly sliced
12 cherry tomatoes, halved
1 red onion, very thinly sliced
1 long red chilli, seeded and thinly sliced
crispy shallots, chopped roasted peanuts and coriander, and lime wedges


Place the noodles in a large heatproof bowl and cover with boiling water. Leave for 20 minutes then drain and rinse under cold water. Drain well again.

Dressing: Combine all the ingredients in a large bowl, stirring to dissolve the sugar. Set aside.

Pork: Heat the oil in a large sauté pan and when very hot add the mince. Season generously, add the soy sauce and break the meat up with a wooden spoon or fork as it cooks, so there are no large pieces. Take off the heat and stir in half of the dressing.

To serve: Divide the noodles between bowls and spoon over the mince. Top with the carrot, cucumber, tomatoes, onion and chilli, then spoon the remaining dressing over the top. Add shallots, peanuts, coriander and lime wedges. Serves 4.