Pork larb with mint & coriander rice noodles

Pork larb with mint & coriander rice noodles

(3) Rate it

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Originally from Thailand, larb is a spicy minced-meat salad that borrows its flavours from fish sauce, fresh mint and coriander.

Featured in
Pork recipes, Noodle recipes


  • 150g dried rice vermicelli noodles
  • 2 teaspoons light olive oil
  • 1 stem lemon grass, pale section only, finely chopped
  • 1 fresh long red chilli, finely chopped
  • 500g lean pork mince
  • 250ml (1 cup) Massel salt reduced chicken style liquid stock
  • 1 red onion, halved, thinly sliced
  • 60ml (1/4 cup) fresh lime juice
  • 2 teaspoons fish sauce
  • 1/2 cup fresh mint leaves
  • 3/4 cup fresh coriander sprigs


  • Step 1
    Place the rice noodles in a large heatproof bowl. Cover with boiling water and set aside for 10 minutes or until tender. Drain. Return to the bowl.
  • Step 2
    Meanwhile, heat the oil in a large frying pan or wok over medium-high heat. Add the lemon grass and chilli and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until the mince changes colour.
  • Step 3
    Add the stock and simmer for 5 minutes or until the liquid is absorbed. Remove from heat. Stir in the onion, lime juice and fish sauce.
  • Step 4
    Add half the mint and coriander to the noodles and toss until well combined. Divide the noodle mixture among serving bowls and top with the mince mixture. Sprinkle with the remaining mint and coriander to serve.

  • High protein
  • Low fat
  • Low kilojoule
  • Lower gi


  • 1450 kj


  • 8.5g

    Fat Total

  • 2.5g

    Saturated Fat

  • 2g


  • 30g


  • 37g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Adams
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste

Source: taste.com.au


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