Thai Pork Salad

Thai Pork Salad


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Thai salads are quite different to traditional salads with ground meat being cooked then flavoured with sauces and condiments including fish sauce, coriander, chilli and mint.


Serves: 4 

  • 2 cups (500ml) water
  • 5 shallots, sliced thinly
  • 1 teaspoon salt
  • 1 teaspoon galangal powder
  • 450g lean pork, minced or ground
  • 3 tablespoons fish sauce
  • 5 tablespoons lime juice, 1-2 limes
  • 3 tablespoons sugar
  • 2 tablespoons roasted rice powder
  • 2 tablespoons scallions, finely sliced
  • 2 tablespoons coriander leaves and stems, roughly diced
  • 2 tablespoons mint leaves, roughly diced
  • 1 tablespoon red chilli flakes, optional

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Bring the water, shallots, salt and galangal powder to boil in a saucepan.
  2. Add the pork. Cook the meat through, stirring and breaking it up as you go.
  3. Pour the water off and set aside.
  4. Make a dressing out of the fish sauce, lime juice and sugar. It should taste sharply sour, salty then sweet. It will be poured over bland meat, so it's ok for it to taste too strong right now.
  5. In a large bowl toss the meat with the dressing and the rest of the ingredients. Adjust the seasoning in the dressing if needed.

Roasted Rice Powder

To make roasted rice powder dry fry the rice in a frypan over medium heat until golden brown all over. Grind into a coarse powder in a spice grinder or with a mortar and pestle.

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