Vietnamese Meatball Salad

Cook time 1 hour
Servings 4


1 tbsp peanut oil

100g dried glass noodles, rehydrated

1 handful each of Thai basil, mint and coriander

1/2 red onion, finely sliced

1 handful of bean sprouts

500g chicken mince

1 piece of lemongrass, finely minced

1 clove garlic, minced

1 x 2cm piece of ginger

1 tbsp kecup manis

¼ tsp salt

Nuoc mam

1/2 carrot julienned

2 tbsp fish sauce

2 tbsp lime, juice and zest

2 tbsp sugar

1 small red chilli, finely chopped

Vietnamese Meatball Salad


Prepare rice noodles as per packet instructions.

For the nuoc mam sauce combine all ingredients and put to the side.

For the meatballs, combine mince, lemongrass, garlic, ginger, salt and kecap manis into a bowl and combine thoroughly with your hands. Portion into twelve and roll them into balls then press into patties.

Heat oil in a pan and cook patties for 3-4 minutes on each side or until cooked through.

To assemble, portion drained noodles between bowls and top with 3 patties each, herbs and sliced onion, bean sprouts and then the nuoc mam.