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.
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.
Use a non-stick pan to prevent the meatballs from sticking.
Make the nuoc cham dressing ahead of time to allow the flavors to meld.
Don’t overcook the meatballs to ensure they stay juicy.