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Thai Pork, Glass Noodle and Herb Salad (Larb Woon Sen)
The minced-meat salad known as larb is a traditional dish from the Isaan region in northeastern Thailand. The version we make here, known as larb woon sen, features glass noodles (woon sen in Thai) that look almost translucent when cooked. You might find them labeled as bean threads, bean vermicelli or cellophane noodles. Toasted rice powder, or khao kua, is a key ingredient in larb—it contributes unique flavor, absorbs a small amount of the liquid, and brings a bit of crunch and nuttiness to the dish. Larb typically includes Thai ground roasted chilies; to mimic that taste, we toast red pepper flakes. The dish is finished with lots of fresh mint and cilantro. Both the noodles and the ground pork soak up all the contrasting flavors—salty, sour, spicy and herbal.
4
Servings
Tip
Don’t skip the step of allowing the noodles to stand in the dressing for 10 to 15 minutes. This gives them time to absorb all the flavors.
40 minutes
Ingredients
-
4
ounces glass noodles (see headnote)
-
Boiling water, to soak the noodles
Directions
-
01Place the noodles in a medium heatproof bowl and add boiling water to cover. Let stand until the noodles are tender, about 15 minutes. Drain in a colander and rinse under cold water. Using kitchen shears, snip the noodles in several places to cut them into shorter lengths.
Reviews
December 28, 2025
Great flavor
Easy recipe with terrific flavor. Light .
June 28, 2025
Very nice with summer herbs!
I live in a very rural area, and was not able to find the glass noodles called for in the recipe in any of the markets I have access to, so I did a little research and subbed thai rice noodles for the glass noodles. Instead of soaking them in boiling water, I soaked in warm water. The rest of the recipe I followed as written. What a nice dish, especially with fresh summer herbs! It came together easily, and had a nice depth of flavor. I will definitely make again, however, I did not find that the ground and toasted rice added enough to the dish that these extra steps were worth the final result. Of course, I don't have any experience with the authentic version of Larb Woon Sen to know how a version which omits the rice compares, but I think it will still be tasty and refreshing without. Great recipe!
May 31, 2023
Great dish for leftovers
This dish was really simple to make, even with the toasting and grinding of the rice. I wouldn't skip that step, as it provides a wonderful variation in texture with this dish. I was also really pleased with it the day after and will be making it again as a meal prep for lunches!
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