Print

Vietnamese Meatball Salad – A Fresh and Flavorful Twist

Vietnamese Meatball Salad – A Fresh and Flavorful Twist

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.

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

Instructions

 

  1. 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.

  2. 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.

  3. Prepare the Vegetables: Slice cucumber thinly and julienne the carrots. Add to a bowl with fresh herbs.

  4. Make the Nuoc Cham Dressing: Whisk together fish sauce, lime juice, sugar, and chili pepper until well mixed.

  5. Assemble the Salad: Layer cooked rice noodles, vegetables, herbs, and meatballs on a plate. Drizzle with nuoc cham dressing and toss before serving.

Notes

 

  • 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.

Nutrition