Spicy Pork Larb Noodle Bowl
Ingredients
- 500 g minced pork
- 200 g rice vermicelli noodles
- 4 shallots
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 2 tsp dried chilli flakes
- 2 tbsp toasted rice powder
- 25 g fresh mint
- 20 g fresh coriander
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 525 kcal
- Protein
- 28.2 g
- Carbohydrate
- 49.6 g
- of which sugars
- 3.3 g
- Fat
- 23.1 g
- of which saturates
- 7.3 g
- Fibre
- 2.7 g
- Salt
- 2.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice vermicelli in boiling water for 3 minutes, drain, rinse with cold water and divide between four bowls.
- 2
Heat the oil in a frying pan over a medium-high heat. Cook the minced pork, breaking it up, for 6–8 minutes until cooked through. Remove from the heat.
- 3
Stir in the fish sauce, lime juice, chilli flakes and toasted rice powder while the pork is still warm.
- 4
Add the finely sliced shallots, fresh mint and coriander leaves, and toss to combine.
- 5
Spoon the pork larb over the noodles and serve immediately, with extra lime wedges if desired.
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