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Vietnamese Meatball Salad

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  • Author: Lily Carter
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Prepare the Salad:

    • In a large bowl, toss together shredded cabbage, carrots, cucumber, and fresh herbs.
  4. Make the Dressing:

    • Whisk together fish sauce, lime juice, honey, garlic, chili, and water until well combined.
  5. 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