Name: Pork and bean larb salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 500 gram pork mince; 1 stem lemongrass, pale section only, finely chopped; 1 small red chilli, finely chopped; 1 clove garlic, crushed; 60 gram green beans, thinly sliced; 1/4 cup lime juice; 2 tablespoon sweet chilli sauce; 1 medium red onion, cut into thin wedges; 1/3 cup roughly chopped coriander; 1/4 cup shredded mint; 200 gram vermicelli rice noodles; lime wedges, to serve

Pork and bean larb salad

Light, fresh and tasty, this delicious pork mince salad is beautiful tossed with a zesty Asian dressing, and served with chopped green beans and vermicelli noodles.

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

1 tablespoon peanut oil

500 gram pork mince

1 stem lemongrass, pale section only, finely chopped

1 small red chilli, finely chopped

1 clove garlic, crushed

60 gram green beans, thinly sliced

1/4 cup lime juice

2 tablespoon sweet chilli sauce

1 medium red onion, cut into thin wedges

1/3 cup roughly chopped coriander

1/4 cup shredded mint

200 gram vermicelli rice noodles

lime wedges, to serve

Method

1.Heat oil in a wok over high heat. Stir-fry pork and lemongrass 5-6 minutes, or until browned.

2.Add chilli, garlic and beans. Stir-fry 1-2 minutes, or until beans are tender. Remove from heat. Add juice, sauce, onion and half of the coriander and mint. Toss to combine.

3.Meanwhile, soak noodles in boiling water 3 minutes, or until soft. Using a fork, separate strands. Drain well.

4.Divide noodles among serving bowls. Top with pork mixture. Sprinkle with remaining coriander and mint. Serve at once, with lime wedges.

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Ingredients

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