A Fresh, Flavorful, and Light Dish
Vietnamese Meatball Salad is a perfect balance of savory, tangy, and fresh flavors. Juicy, caramelized meatballs are served over a crisp salad with fragrant herbs and a zesty dressing, making this dish both satisfying and refreshing. It’s a great option for a healthy weeknight meal, a light lunch, or even an elegant dinner to impress guests.
My Love for Vietnamese Meatball Salad
Growing up, I was always drawn to the vibrant flavors of Vietnamese cuisine—light yet packed with bold herbs and bright sauces. This salad brings all those elements together in one dish. The combination of lemongrass-infused meatballs, crisp vegetables, and a tangy dressing is something I crave year-round.
What makes this version special? The meatballs have the perfect balance of sweetness, umami, and spice, while the salad base is crisp, colorful, and full of fresh herbs. It’s a meal that feels indulgent yet incredibly light at the same time.
Ingredient Notes
- Ground Pork or Chicken: Traditionally made with pork, but chicken or turkey also work well for a leaner version.
- Lemongrass: Adds a bright, citrusy aroma to the meatballs.
- Fish Sauce & Soy Sauce: Essential for umami depth and seasoning.
- Brown Sugar: Helps caramelize the meatballs while balancing out the tangy flavors.
- Garlic & Ginger: Boost the aromatics in both the meatballs and dressing.
- Fresh Herbs (Mint, Cilantro, Thai Basil): Key to getting that fresh, signature Vietnamese flavor.
- Crunchy Vegetables (Cucumber, Carrots, Cabbage): Provide texture and contrast.
- Nuoc Cham Dressing (Fish Sauce, Lime, Garlic, Chili): A sweet, tangy, and savory dressing that ties everything together.
Substitutions:
- Use ground beef if you prefer a heartier meatball.
- Swap fish sauce for tamari or soy sauce for a milder alternative.
- Add rice noodles if you want a more filling salad.
Step-by-Step Instructions
- Make the Meatballs: In a bowl, mix ground pork, minced lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, and a pinch of salt. Form into small meatballs.
- Cook the Meatballs: Heat a pan over medium-high heat with a bit of oil. Cook meatballs for about 8-10 minutes, turning occasionally until golden brown and cooked through.
- Prepare the Salad: In a large bowl, combine shredded cabbage, julienned carrots, sliced cucumbers, and fresh herbs.
- Make the Dressing: Whisk together fish sauce, lime juice, garlic, chili, and a bit of honey or sugar for balance.
- Assemble: Place the cooked meatballs over the salad, drizzle with dressing, and toss gently.
- Serve & Enjoy: Garnish with crushed peanuts and extra herbs before serving.
Expert Tips for the Best Results
- Use Fresh Lemongrass: If fresh lemongrass isn’t available, use lemongrass paste as a substitute.
- Don’t Overwork the Meatball Mixture: Gently mix to keep the meatballs tender.
- Let the Meatballs Caramelize: Allow them to brown properly for extra depth of flavor.
Serving Suggestions
This salad pairs well with a side of jasmine rice, a fresh baguette for a banh mi-style twist, or even rice paper rolls for a DIY wrap experience.
Storage and Reheating Tips
- Refrigeration: Store meatballs separately from the salad in an airtight container for up to 3 days.
- Freezing: Freeze uncooked meatballs for up to 2 months. Cook from frozen or thaw before pan-frying.
- Reheating: Warm meatballs in a skillet over medium heat or microwave briefly before serving.
Frequently Asked Questions
Can I bake the meatballs instead of frying? Yes! Bake at 400°F (200°C) for 15-18 minutes, flipping halfway through.
Is there a vegetarian version? Try tofu or mushroom-based meatballs and replace fish sauce with soy sauce.
Can I make this ahead of time? Yes! Prep all components separately and assemble just before serving to keep the salad crisp.
Final Thoughts
Vietnamese Meatball Salad is a refreshing, flavor-packed dish that’s easy to make yet impressive to serve. Whether you’re looking for a light meal or a vibrant dish to share, this salad is a must-try. Let me know in the comments how you liked it and any creative twists you added!
Print
Vietnamese Meatball Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 7 servings (increased from 4) 1x
- Category: Salad, Main Course
- Method: Pan-Fried
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
A fresh, vibrant dish featuring juicy, caramelized meatballs over a crisp salad with fragrant herbs and a tangy nuoc cham dressing. Light yet satisfying, this Vietnamese Meatball Salad is perfect for a healthy weeknight meal or an elegant dinner to impress guests.
Ingredients
For the Meatballs:
- 1 1/2 lbs ground pork or chicken
- 2 stalks lemongrass, finely minced (or 1 tbsp lemongrass paste)
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1/2 tsp black pepper
- 1 tbsp vegetable oil (for cooking)
For the Salad:
- 2 cups shredded cabbage (green or Napa)
- 1 cup julienned carrots
- 1 cucumber, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil (optional)
- 1/4 cup crushed peanuts (for garnish)
For the Nuoc Cham Dressing:
- 3 tbsp fish sauce
- 3 tbsp lime juice (freshly squeezed)
- 1 tbsp honey or sugar
- 2 cloves garlic, minced
- 1 red chili, finely sliced (adjust for spice level)
- 3 tbsp water
Substitutions & Add-Ins:
- Swap fish sauce for tamari or soy sauce for a milder flavor.
- Use ground beef if you prefer a heartier meatball.
- Add rice noodles for a more filling version.
Instructions
-
Make the Meatballs:
- In a bowl, combine ground pork, lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, and black pepper.
- Mix gently until just combined, then form into small 1-inch meatballs.
-
Cook the Meatballs:
- Heat vegetable oil in a pan over medium-high heat.
- Cook the meatballs for 8-10 minutes, turning occasionally, until golden brown and cooked through.
-
Prepare the Salad:
- In a large bowl, toss together shredded cabbage, carrots, cucumber, and fresh herbs.
-
Make the Dressing:
- Whisk together fish sauce, lime juice, honey, garlic, chili, and water until well combined.
-
Assemble:
- Place the cooked meatballs over the salad.
- Drizzle with the nuoc cham dressing and toss gently.
-
Serve & Enjoy:
- Garnish with crushed peanuts and extra herbs before serving.
Notes
- Use fresh lemongrass for the best flavor; if unavailable, use lemongrass paste.
- Don’t overwork the meatball mixture to keep them tender.
- Let the meatballs caramelize properly for extra depth of flavor
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg