Name: Vietnamese Meatball Salad – A Fresh and Flavorful Twist
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Vietnamese
Ingredients: Ground pork or beef – For the meatballs; Garlic – For flavor in the meatballs; Ginger – Adds aromatic depth to the meatballs; Rice noodles – The base for the salad; Cucumber – Thinly sliced for crunch; Carrots – Julienned for a refreshing bite; Fresh herbs – Mint, cilantro, and Thai basil; Nuoc cham sauce – Fish sauce, lime juice, sugar, and chili for tang and spice; Olive oil – For cooking the meatballs; Sugar – For seasoning the meatballs and dressing; Black pepper – For seasoning the meatballs; Chili pepper – For extra heat in the dressing

Jump to Recipe·Print Recipe

If you’re craving a meal that’s both refreshing and hearty, this Vietnamese Meatball Salad is the answer! With tender, savory meatballs made from ground pork or beef, fresh herbs, and crunchy vegetables, this dish is a perfect balance of flavors and textures. The nuoc cham dressing brings it all together with its sweet, tangy, and slightly spicy kick. It’s a great dish for warm weather, a light lunch, or even a satisfying dinner.

Why You’ll Love This Recipe

Fresh and vibrant – The combination of herbs, veggies, and tangy dressing makes each bite burst with flavor.
A meal in a bowl – Hearty meatballs and fresh salad ingredients make this a well-rounded, satisfying meal.
Packed with flavor – The combination of garlic, fish sauce, and lime in the meatballs and dressing is irresistible.
Great for meal prep – It stores well and can be enjoyed cold or at room temperature.

Ingredients You’ll Need

You’ll find the full list of ingredients below, but here’s a sneak peek of what you’ll need:

Ground pork or beef – The base of your meatballs, providing a rich and savory flavor.
Garlic & ginger – For aromatic depth in the meatballs.
Rice noodles – The perfect soft base to pile the salad ingredients on.
Cucumber & carrots – For crunch and a refreshing bite.
Fresh herbs – Mint, cilantro, and Thai basil really brighten up the dish.
Nuoc cham sauce – A blend of fish sauce, lime juice, sugar, and chili for that signature Vietnamese flavor.

Step-by-Step Directions

Make the Meatballs

In a large bowl, combine the ground meat with minced garlic, grated ginger, fish sauce, a dash of sugar, and some black pepper. Mix everything together until it’s well combined. Roll the mixture into small meatballs (about 1 inch in diameter).

Cook the Meatballs

Heat a skillet over medium heat and add a little oil. Once hot, add the meatballs and cook for about 6-8 minutes, turning occasionally, until they’re golden brown on all sides and fully cooked through. Remove from the pan and set aside.

Prepare the Vegetables

While the meatballs are cooking, prep your cucumber and carrots. Thinly slice the cucumber and julienne the carrots. Add them to a large bowl along with your fresh herbs – mint, cilantro, and Thai basil.

Make the Nuoc Cham Dressing

In a small bowl, whisk together fish sauce, lime juice, sugar, and a little chili pepper (adjust to taste). Stir until the sugar is dissolved and the sauce is well mixed.

Assemble the Salad

Once the meatballs are done and the vegetables are prepped, assemble the salad. On a plate, layer the cooked rice noodles with the fresh vegetables and herbs. Top with the meatballs and drizzle the nuoc cham dressing over the top. Toss everything together just before serving.

Expert Tips and Tricks

Use a non-stick pan for cooking the meatballs – it’ll help them brown nicely without sticking.
Don’t overcook the meatballs – They cook quickly, so keep an eye on them to ensure they stay tender and juicy.
Make the dressing ahead of time – The flavors of the nuoc cham develop beautifully when left to sit for a while, so feel free to make it earlier in the day.

Recipe Variations and Possible Substitutions

Swap the protein – You can use chicken or turkey in place of pork or beef for a leaner option.
Add more veggies – Feel free to throw in some shredded lettuce or radishes for an extra crunch.
Use a different dressing – If you’re not a fan of fish sauce, try using soy sauce or tamari for a similar flavor profile.
Make it spicy – Add extra chili pepper or a splash of sriracha to the dressing for an added kick.

Serving and Pairing Suggestions

Serve with rice – You can serve this salad with steamed jasmine rice for a heartier meal.
Pair with a cold beer – A light lager or pilsner pairs perfectly with the fresh flavors of this salad.
Add a side of pickled vegetables – If you like a little tang, a small side of pickled daikon and carrot would complement this dish beautifully.
Top with peanuts – Sprinkle some crushed peanuts on top for an extra crunch and a nutty flavor.

Storage and Reheating Tips

Fridge – Store leftover meatballs and salad components separately in airtight containers for up to 3 days.
Reheat – Reheat the meatballs gently in a pan or microwave before serving. It’s best to serve the salad fresh, but the leftovers will still taste delicious.

Frequently Asked Questions

Can I make this salad in advance?

Yes! You can prep the meatballs and the dressing ahead of time. Keep the vegetables and noodles separate until ready to serve.

Can I make this vegetarian?

Yes! Try using tofu or tempeh in place of the meatballs for a vegetarian option. You can season them similarly with garlic, ginger, and soy sauce.

Can I use another type of noodle?

Yes, rice vermicelli or even soba noodles would work in place of traditional rice noodles.

Can I serve this dish warm?

You can serve it warm, but it’s traditionally served at room temperature or chilled, which lets the flavors meld together beautifully.

Conclusion

This Vietnamese Meatball Salad is the perfect combination of fresh, crunchy vegetables, savory meatballs, and that irresistible tangy dressing. It’s light yet filling, and bursting with flavor in every bite. Whether you’re preparing it for lunch, dinner, or as a meal prep option, this dish is sure to become a new favorite in your kitchen!

Vietnamese Meatball Salad – A Fresh and Flavorful Twist

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vibrant Vietnamese Meatball Salad combines tender, savory meatballs, fresh herbs, crunchy vegetables, and a tangy nuoc cham dressing, making it a satisfying and refreshing meal. Perfect for lunch, dinner, or meal prep.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4-6 servings
Category: Main Dish
Method: Stovetop
Cuisine: Vietnamese

Instructions

Make the Meatballs: In a bowl, combine ground meat with minced garlic, grated ginger, fish sauce, sugar, and black pepper. Roll into 1-inch meatballs.
Cook the Meatballs: Heat oil in a skillet over medium heat. Add meatballs and cook for 6-8 minutes, turning occasionally, until golden and cooked through. Set aside.
Prepare the Vegetables: Slice cucumber thinly and julienne the carrots. Add to a bowl with fresh herbs.
Make the Nuoc Cham Dressing: Whisk together fish sauce, lime juice, sugar, and chili pepper until well mixed.
Assemble the Salad: Layer cooked rice noodles, vegetables, herbs, and meatballs on a plate. Drizzle with nuoc cham dressing and toss before serving.