Description
Satisfy your culinary wanderlust with vietnamese meatball salad, a zesty fusion of fresh herbs and succulent protein. Crisp vegetables and tangy dressing create a refreshing melody that dances across palates, inviting you to savor each vibrant bite.
Ingredients
Scale
Meat and Protein:
- 1.5 pounds (680 grams) ground pork or chicken
- 1/4 cup crushed peanuts (for garnish)
Aromatics and Seasonings:
- 2 stalks lemongrass, finely minced (or 1 tablespoon lemongrass paste)
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil (for cooking)
- 2 cloves garlic, minced
- 1 red chili, finely sliced (adjust for spice level)
Salad and Herbs:
- 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)
Dressing:
- 3 tablespoons fish sauce
- 3 tablespoons lime juice (freshly squeezed)
- 1 tablespoon honey or sugar
- 3 tablespoons water
Instructions
- Craft a savory mixture by blending ground pork with aromatic lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, brown sugar, and freshly cracked black pepper in a mixing bowl.
- Delicately fold the ingredients together, avoiding overworking the meat, and shape into petite, uniform meatballs approximately one inch in diameter.
- Warm vegetable oil in a skillet over medium-high heat, creating a sizzling surface for searing the meatballs.
- Carefully place meatballs into the hot pan, rotating periodically to ensure even caramelization and thorough cooking, approximately 8-10 minutes until they develop a rich golden exterior and are completely cooked through.
- Prepare a vibrant salad base by combining crisp shredded cabbage, julienned carrots, thinly sliced cucumber, and a generous handful of fresh fragrant herbs.
- Create a harmonious dressing by whisking together fish sauce, zesty lime juice, golden honey, crushed garlic, finely chopped chili, and a splash of water until the ingredients meld into a balanced, tangy sauce.
- Artfully arrange the perfectly cooked meatballs atop the crisp vegetable medley.
- Drizzle the nuoc cham dressing over the salad and gently toss to ensure each ingredient is lightly coated with the aromatic sauce.
Notes
- Select fatty ground pork with around 20% fat content to ensure juicy, flavorful meatballs that won’t dry out during cooking.
- Gently mix meatball ingredients to prevent tough, dense texture; overmixing can make the meat compact and chewy.
- Consider using a meat thermometer to check internal meatball temperature, ensuring they reach 160°F for safe consumption without overcooking.
- Swap ground pork with ground chicken or turkey for a leaner protein option that maintains similar Vietnamese flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg