Lemongrass Meatball Salad

These meatballs are bursting with flavour but so light and fresh. They are based on Vietnamese bun cha and easy to make. The quick-pickle carrot lasts in the fridge for up to a week and goes really well with some coriander in a meatball sandwich the next day.

Lemongrass Meatball Salad

Serves 2

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Lemongrass Meatball Salad

Yield: 2

Author: Dee Kirk

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

These meatballs are bursting with flavour but so light and fresh. They are based on Vietnamese bun cha and easy to make. The quick-pickle carrot lasts in the fridge for up to a week and goes really well with some coriander in a meatball sandwich the next day.

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Ingredients

For the Meatballs

• 450g high-quality pork mince
• 4 tablespoons of breadcrumbs or roasted rice powder
• 3 shallots
• 4 lemongrass, whites only, sliced
• 2 tablespoons of ginger, roughly chopped
• 2 cloves of garlic
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• Coconut oil, to fry

For the sauce

• 1 red chili, deseeded and chopped
• 2 cloves of garlic, ground to a paste (I use a Microplane fine grater)
• 1 tablespoon of caster sugar
• 4 tablespoons white rice vinegar
• 3 tablespoons fish sauce
• 6 tablespoons warm water
• For the salad
• 2 carrots, cut into matchsticks
• 4 tablespoons white rice vinegar
• 1 tablespoons salt
• 1 tablespoon sugar

For the quick-pickled carrots

• 2 carrots, cut into matchsticks
• 50ml of rice vinegar
• 1 tablespoon of sugar
• 1 tablespoon of caster sugar

For the salad

• 1 portion of rice noodles (I often substitute these with zero carb Shirataki noodles.)
• A handful of salad leaves
• A handful of sliced cucumber
• A handful of beansprouts
• Bunch of coriander leaves
• Slice of chili, to your taste.
• Wedge of lime
• A handful of toasted peanuts, optional

Instructions

1. To make the quick-pickled carrots, combine the carrot matchsticks with the vinegar, sugar, and salt. Leave to sit.
2. To make the dressing, combine the chopped chili with the garlic paste (I grate it with a fine Microplane which takes seconds) with the vinegar, sugar, fish paste, and warm water. Leave to sit so that the flavours combine and the bite of the chili is neutralised.
3. Meanwhile make the meatballs: blitz the shallots, garlic, lemongrass slices, ginger in a food processor (I use my ancient Magimix). Transfer to a bowl and combine with the pork mince, breadcrumbs (or roasted rice powder), sugar, and fish sauce. Roll into little dense little meatballs by hand and fry gently in coconut oil until cooked through.
4. Cook the noodles according to instructions and arrange them in a dish with the vegetables topped with the meatballs and garnish with chili slices, coriander, and peanuts. Let each person add their own sauce and toss to enjoy.

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