NZ Pork meatball laksa

Packed with flavourful aroma, this wonderful comforting NZ Pork meatball laksa recipe, is the perfect taste of Thai street food and is great enjoyed for a hearty dinner during those cold winter months

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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  • 200 gram packet rice vermicelli noodles
  • 500 gram NZ Pork mince
  • 230 gram laksa paste
  • 1 tablespoon fish sauce
  • 1 tablespoon vegetable oil
  • 6 spring onions, thinly sliced
  • 3 cup chicken stock (see recipe tip)
  • 400 millilitre can coconut milk
  • 250 gram snow peas, trimmed
  • coriander leaves, chilli flakes to serve


  • 1
    Place noodles in a heatproof bowl. Cover with just-boiled water. Separate with a fork and drain well, then set aside.
  • 2
    In a bowl, combine the NZ Pork, 2 tablespoons laksa paste and 1 teaspoon fish sauce. Roll tablespoons of the mixture into balls.
  • 3
    In a wok, heat oil on high. Cook meatballs for 4-5 minutes, tossing, until browned. Add remaining laksa paste and half the onion, then cook for 1 minute.
  • 4
    Add stock, coconut milk and snow peas. Cook for 1 minute. Stir remaining onion and fish sauce through.
  • 5
    Divide noodles between bowls and ladle laksa over. Serve topped with coriander and chilli.


  • To reduce the cost, use stock cubes or stock powder to make the stock.