Vietnamese Meatballs with Salad and Noodles

Vietnamese Meatballs with Salad and Noodles

Cooking time


  1. To make meatballs, combine pork, shallots, garlic, ginger and kecap manis in a large bowl. Roll a Tbsp of mixture into a ball and repeat to make 32 meatballs, set aside on a plate then refrigerate for 15 minutes to slightly firm.
  2. Combine lemongrass, kaffir lime, fish sauce, extra kecap manis and 1 Tbsp water in a small bowl. Set aside.
  3. To make dressing, put all ingredients in a jar. Seal with a lid and shake to combine. Set aside.
  4. Heat a large non-stick frying pan over medium-high heat. Add oil and cook meatballs for 14 minutes, turning occasionally until golden brown and thoroughly cooked through. Add lemongrass mixture and cook for a further 1 minute until sauce is hot and meatballs are coated in sauce. Set aside.
  5. Meanwhile, cook noodles following packet instructions. Drain well then transfer to a large serving bowl. Add half of the dressing and toss to coat.
  6. Put meatballs and pan sauces, bean sprouts, carrot, cabbage, radish and extra green shallots on a large serving platter. Scatter with peanuts, herbs and lemon wedges. Serve immediately so you can create your very own meatball salad and noodle bowls.

Ingredients Chevron Icon


  • 600g pork mince
  • 2 green shallots, very finely chopped, plus extra 2 very finely sliced
  • 2 cloves garlic, minced
  • 2 tsp finely grated ginger
  • 1 Tbsp kecap manis, plus extra 1 Tbsp
  • 1 lemongrass stalk, white part only, very finely chopped
  • 1 kaffir lime leaf, very finely chopped
  • 1 Tbsp fish sauce
  • 2 Tbsp Cobram Estate Light Extra Virgin Olive Oil
  • 250g rice noodles
  • 1 cup bean sprouts
  • 2 carrots, cut into matchsticks
  • 2 cups shredded red cabbage
  • 4 baby radish, thinly sliced
  • 1 cup mixed fresh herbs (we used a mixture of coriander and thai basil)
  • ¼ cup roughly chopped salted roasted peanuts
  • Lemon wedges, to serve 


  • 4 Tbsp Cobram Estate Light Extra Virgin Olive Oil
  • Juice of 1 lime
  • Juice of 1 lemon
  • ½ long red chilli, deseeded, finely chopped
  • 2 tsp fish sauce