🇹🇭 Thailand · Food
Northern Style Spicy Minced Pork Salad
By eatmundo · August 3, 2026
🇹🇭 THA vibrant, aromatic salad from Northern Thailand packed with fragrant herbs and the smoky crunch of toasted rice. It offers a perfect balance of sour, salty, and spicy notes.
Ingredients
check them off as you prepareHow to Make It
- 1
In a small wok or pan over medium heat, toast dry raw sticky rice until golden brown, then grind into a coarse powder.
- 2
Place 300g minced pork in a pan with 2 tablespoons of water, cooking over medium heat until fully cooked and no longer pink.
- 3
Drain any excess liquid, then add the finely sliced lemongrass and shallots to the warm pork to soften slightly.
- 4
Stir in the fish sauce and lime juice, ensuring the dressing coats the meat evenly while the pan is off the heat.
- 5
Add the chili flakes and toasted rice powder, tossing vigorously to release the nutty aroma of the rice.
- 6
Fold in the torn fresh mint leaves and thinly sliced kaffir lime leaves just before serving to keep them bright and fresh.
- 7
Transfer the salad to a serving plate and garnish with additional fresh mint sprigs for visual appeal.
- 8
Serve immediately at room temperature alongside crisp cabbage leaves or fresh cucumber slices.
Frequently Asked Questions
Can I use jasmine rice for the toasted rice powder?+
Yes, but sticky rice provides a better, nuttier crunch that is traditional to Northern Thai salads.
Is this salad very spicy?+
The spice level is adjustable by changing the amount of chili flakes; start with one teaspoon if you prefer a milder heat.
Do I need to cook the meat with oil?+
No, it is healthier and more authentic to cook the pork with a splash of water to keep the texture clean and light.
Can I make this ahead of time?+
It is best served fresh because the toasted rice powder will absorb the dressing and lose its crunch if left too long.
