For the pork

2 tbsp olive oil

70g/3oz pork mince

1 tsp ground cumin

½ tsp chili flakes

2 limes, juice only

pinch sea salt

2 tbsp chopped coriander

For the salad

handful each of basil & coriander

125g/4oz rice noodles, soaked in boiling water

½ cucumber, deseeded, diced

2 red chilies, finely chopped

1 tbsp chopped fresh coriander

For the dressing

1 tbsp fish sauce

150ml/5fl oz mirin

30g/1oz palm sugar, grated


For the pork, heat the oil in a pan until very hot and add the pork with the spices and lime juice and fry for 8 minutes until golden and crispy. Stir through the coriander and take off the heat.

For the salad, mix together  and set aside. For the dressing, place all the ingredients into a bowl and whisk together until well combined.

To serve, place the salad on a plate and sprinkle over the pork. Drizzle over the dressing and then serve.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Crispy pork salad
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