Vietnamese Meatball Salad

by Powters Sausages

Unleash your inner chef! Don’t just use the delicious meat for sausage rolls and stuffing. Try this simple Vietnamese meatball salad recipe using Hill Farm Rapeseed Oil

Cooking Time 40 minutes
Fry Fry
Serves Serves 4


For the meat:
  • 1 pack of Powters Chefs’ Pig
  • Rapeseed oil
For the salad:
  • 300g rice noodles, cooked
  • 1 medium gem lettuce, very thinly sliced
  • 1 small cucumber
  • 4 spring onions sliced thinly on the diagonal
  • Large handful fresh mint, coriander and basil leaves
  • 1 red chilli, very finely chopped
  • 4 heaped Tbsp pickled red cabbage
For the dipping sauce:
  • Half small cucumber, deseeded and grated
  • Juice of 2 small limes
  • 4 Tbsp cold water
  • 2 Tbsp Vietnamese fish sauce
  • 1 Tsp sugar
  • 1 Tsp rice vinegar
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, minced


  1. Prepare the rice noodles according to pack instructions. Rinse with cold water, drain thoroughly and set aside.
  2.  Create cucumber ribbons using a potato peeler.
  3. For the dipping sauce, mix all dipping sauce ingredients and stir together. Set aside.
  4. Put the sugar and fish sauce in a small saucepan and cook over a medium-low heat until the sugar dissolves. Set aside to cool.
  5. Put the shallot, garlic, chopped mint and pork in a bowl. Add the sugar/fish sauce and use your hands to thoroughly mix everything together. Cover with cling film and chill for at least an hour.
  6. Shape the ‘Chef’s pig’ into small meatballs and pan fry with  a little rapeseed oil until golden and cooked through, approximately 10 minutes.
  7. Divide the cold noodles, lettuce, cucumber, spring onions and herbs between four bowls and serve with the dipping sauce.

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