Warm Thai Rice Noodle Salad with Pork Recipe
This salad is something between warm noodles and a light stir-fry – lots of herbs, juicy pork and a tangy-salty lime dressing. In Thailand, similar dishes are eaten in the evening at street markets, when it’s cooler but you still want something light and at the same time satisfying.
Thailand
Difficulty: Medium
🍽️
Dinner
🌙
Supper
🎉
Party
🌶️
Medium spicy
Sour
Salty
Umami
Fresh
Spicy
Filling
Herby
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
3
Ingredients
- thin rice noodles (vermicelli) - 150 g
- minced pork - 300 g
- spring onion dymka ze szczypiorem - 3 piece
- cherry tomatoes - 150 g
- fresh cucumber - 0.5 piece
- fresh mint - 1 handful
- fresh coriander - 1 handful
- fish sauce rybny - 3 tablespoon
- lime juice - 3 tablespoon
- sugar trzcinowy - 1.5 tablespoon
- chili pepper - 1 piece
- oil roślinny - 1 tablespoon
- water - 2 tablespoon
Main Ingredient:
pork
Preparation
- Pour boiling water over the rice noodles in a large bowl so they are completely covered. Set aside for 5–7 minutes, until they soften but are still slightly springy. Drain and rinse with cold water to prevent sticking.
- Slice the spring onion into thin rounds (keep the white and green parts separate). Cut the cucumber into half-moons and halve the cherry tomatoes.
- Rinse and dry the mint and coriander leaves; tear larger leaves into smaller pieces with your fingers.
- In a small bowl, mix the fish sauce, lime juice, brown sugar, water and finely chopped chili. Stir until the sugar dissolves.
- Heat the oil in a large frying pan over medium heat. Add the white part of the spring onion and fry for 1–2 minutes, until it softens and smells fragrant.
- Add the minced pork. Fry for 6–8 minutes, stirring often and breaking up the meat with a spoon, until it turns completely brown with no raw bits.
- When the meat is ready, remove the pan from the heat. Immediately add the drained rice noodles and half of the prepared dressing to the meat. Mix thoroughly so the noodles are coated with the sauce and meat juices.
- Add the tomatoes, cucumber, green part of the spring onion, mint and coriander leaves. Gently toss so the herbs don’t get crushed.
- Taste and, if needed, add more fish sauce, lime juice or sugar to achieve a salty-sour-sweet balance.
- Serve the salad slightly warm or at room temperature, preferably right after preparing.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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