Vietnamese meatballs & Nuoc Cham dressing

Ingredients

Meatballs

  • 500g pork mince (or chicken if you prefer)

  • 2 tsp fish sauce

  • 1 tsp salt, 1 tsp ground pepper

  • 1 tsp coconut sugar

  • 1 shallot, finely minced

  • 2 cloves of garlic, minced

  • 2 Tbsp olive oil

Nuoc Cham Vietnamese dressing

  • 1/4 C lemon juice, 2 Tbsp sweet chilli sauce, 2 Tbsp fish sauce, 3 Tbsp water, 1 clove of garlic, minced, 1/2 finely chopped red chilli .

Asian Salad

  • Lettuce chopped (I used iceberg), spring onions finely sliced, red cabbage chopped, carrots thinly peeled into ribbons, chopped celery, fresh herbs—eg fresh mint chopped, or coriander. You could cook and add vermicelli noodles to the salad to beef it up a bit if desired.

Directions

Mix mince and all meatball ingredients together (except oil) in a bowl.  Mould into balls approx 3cm sized balls, set on a plate and into fridge for 10 mins to firm up a bit.  Meanwhile mix all the dressing ingredients together and set aside in a jug.  Chop up all salad ingredients and set aside on a platter or bowl.   Heat oil in large pan, take meatballs from fridge and brown until cooked through. Serve. 

Yum!
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Sarah

DinnerSarah Martelli