Crunchy Thai Crispy Pork Salad with Vermicelli Noodles

This salad is super fresh and light but packed with flavour from the crispy pork mince, herbs and tangy dressing.

Meal Prep


  • Cook the edamame beans.
  • Make the dressing. 
  • Cook the crispy pork mince.
  • Cook the noodles.
  • Assemble the salad and enjoy!


  • When you’re cooking the pork mince, you want to get it nice and brown before adding the sauces so it gets crispy and caramelised instead of stewing.

  • Once you’ve cooked the noodles drain them and then rinse under cold water - this stops the noodles from going gluggy.

  • In this recipe, we’ve used one chilli in the mince and one chilli in the salad, if you don’t like things spicy then leave the chilli out of the salad.

This recipe serves four, if you’re cooking for two simply halve the recipe. 


Crispy pork

  • 1 Tbsp coconut oil/olive oil
  • 1 red onion (finely diced)
  • 1 chilli (finely chopped)
  • 1 clove of garlic (crushed)
  • 1 Tbsp ginger (grated)
  • 600g pork mince 
  • 2 Tbsp tamari
  • 2 Tbsp fish sauce 
  • Juice of two limes
  • 1 Tbsp coconut sugar 
  • 2 tsp lemongrass powder or fresh lemongrass (finely chopped)


  • 150g vermicelli noodles 
  • ½ small cabbage (finely sliced)
  • 1 ½ cups edamame beans (shelled)
  • 1 cup coriander (finely chopped)
  • 1 cup mint (finely chopped)
  • 1 chilli (finely chopped) - optional 
  • ½ cup roasted cashews (roughly chopped) 


  • 2 Tbsp fish sauce
  • 2 large limes or one large lemon (juice) 
  • 1 Tbsp olive oil
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp coconut sugar
  1. Cook the edamame beans as per packet instructions, once cooked rinse under cold water, drain and set aside.

  2. To make the dressing simply add all of the ingredients into a small jar and shake well to combine.

  3. Heat the coconut oil in a large pan or wok over a medium heat. Add the red onion, ginger, chilli and garlic and cook for a few minutes until the onion starts to soften.
  4. Turn up the heat and add the pork mince. Cook until it’s starting to look nice and crispy in places and there is no moisture left in the pan.
  5. Then add the fish sauce, tamari, coconut sugar, lemongrass and the juice of two limes. Cook for a few more minutes until it’s nice and caramelised.

  6. Cook the noodles as per packet instructions then rinse under cold water and drain.

  7. Pop all of the other salad ingredients into small bowls ready to assemble.

  8. When you’re ready to plate up you can either grab a large salad bowl and add all of the salad ingredients, pork mince and the dressing and toss well to combine or you can add all of the elements in little sections on the plate (like the image) and toss well before you eat. 


  • You can use any colour cabbage you’d like.

  • Swap out the mint for Vietnamese mint or Thai basil. 


  • You can swap out the pork mince for chicken mince if you’d prefer.

  • For a vegetarian option you can make tofu mince. Use a 300g block of extra firm tofu, pat dry and then crumble into a mince like consistency. Cook it the same way you’d cook the pork mince in this recipe. 


  • Swap out the cashews for peanuts.