Vietnamese Inspired Meatball Noodle Salad
Ingredients
- Veggie meatballs
- Vermicelli rice noodles (two nests)
- 1 baby gem lettuce
- 1 or 2 julienned carrots
- Sliced cucumber
- A handful of sliced radishes
- A handful fresh mint leaves
- A handful fresh coriander
Toppings
- Chopped peanuts
- Sliced spring onion
- Chilli flakes
- Sesame seeds
Nuoc cham sauce
- 1 minced garlic clove
- 1 diced red chilli (deseed for less heat)
- 2 tbsp fish sauce
- 1 1/2 tbsp sugar
- Juice of 1 lime
- 2 tbsp warm water
Preparation
Cook veggie meatballs according to pack instructions in a little soy sauce until golden brown.
Prepare vermicelli noodles as per the packet. Drain, rinse with cold water and drain again to stop cooking and prevent sticking.
Mix the nuoc cham dressing by dissolving sugar in warm water. Add garlic, chilli, fish sauce, and lime juice. Stir and adjust to taste.
Assemble the platter by layering noodles, meatballs, vegetables, and herbs. Drizzle generously with the nuoc cham sauce. Sprinkle with chopped peanuts, spring onion, sesame seeds if using. Serve with extra lime wedges and nuoc cham on the side for extra drizzling.
Tips
A favorite way of eating this is by layering up the lettuce leaves as little cups.
