A Vietnamese Meatball Salad offers a perfect balance of vibrant flavors, textures, and freshness in one bowl. Inspired by the traditional Vietnamese bánh mì and fresh spring rolls, this dish combines the savory depth of juicy meatballs with a crisp, zesty salad full of colorful vegetables and a tangy dressing. It’s a light yet satisfying meal, offering a variety of tastes from spicy to sweet, sour, and umami. Whether you’re looking for a healthy lunch, a refreshing dinner, or a dish to impress at your next gathering, this salad is a must-try.

The first time I tasted a Vietnamese-style meatball salad was during a trip to Vietnam. I remember sitting at a bustling local eatery where the fresh herbs, crunchy vegetables, and the rich flavors of the meatballs came together in a harmony that I had never experienced before. It was both comforting and energizing, a refreshing change from the heavy dishes I was used to. Upon returning home, I knew I had to recreate this dish—and after several attempts, I finally developed a recipe that captures that authentic Vietnamese flair. It’s now a regular in my recipe rotation, and every bite takes me back to that sunny afternoon in Vietnam.

What makes this Easy Vietnamese Meatball Salad stand out is its versatility and freshness. The meatballs can be made from various proteins—ground pork, beef, or chicken—each providing a different flavor profile, while the vibrant salad ingredients bring in color and crunch. The tangy dressing ties everything together, making it the perfect combination of refreshing and savory. You can also make it ahead of time for meal prep or customize the salad with your favorite vegetables or herbs. It’s a customizable dish that fits both the hot summer days and the colder months, making it a year-round favorite.

Why This Easy Vietnamese Meatball Salad?
Selling Points:

• Fresh and Vibrant: Packed with fresh vegetables, herbs, and crispy textures, this salad is full of life and flavor.
• Customizable Protein: You can choose from pork, chicken, beef, or even turkey for the meatballs, depending on your preference.
• Quick and Easy: This dish comes together quickly, with minimal prep time needed to create a fresh and flavorful meal.
• Healthful Ingredients: Full of vegetables, lean protein, and healthy fats, this salad is a nutritious and well-rounded meal.
• Versatile Dressing: The dressing can be easily adjusted to your taste, whether you prefer it sweeter, spicier, or tangier.

What You Need for Easy Vietnamese Meatball Salad
For the meatballs:

• 1 lb ground pork (or chicken/beef)
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon ground black pepper
• 1 tablespoon finely chopped cilantro
• 1 tablespoon chopped green onions
• 1/4 teaspoon red pepper flakes (optional for spice)

For the salad:

• 2 cups mixed greens (lettuce, arugula, or spinach)
• 1 carrot, julienned
• 1 cucumber, thinly sliced
• 1/2 red bell pepper, julienned
• 1/4 cup fresh mint leaves, torn
• 1/4 cup cilantro leaves, torn
• 1 tablespoon roasted peanuts (optional)

For the dressing:

• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon chili garlic sauce (optional)
• 1 small garlic clove, minced

How to Make Easy Vietnamese Meatball Salad

1. Prepare the meatballs: In a mixing bowl, combine the ground pork with garlic, fish sauce, soy sauce, brown sugar, black pepper, cilantro, green onions, and red pepper flakes (if using). Mix everything well until evenly incorporated. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
2. Cook the meatballs: Heat a large pan over medium heat with a tablespoon of oil. Add the meatballs and cook for about 5-6 minutes, turning them occasionally to ensure they cook through and develop a golden brown crust. Once cooked, remove them from the pan and set them aside.
3. Prepare the salad: While the meatballs are cooking, arrange the mixed greens, carrot, cucumber, bell pepper, mint, and cilantro in a large bowl. Toss to combine.
4. Make the dressing: In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, chili garlic sauce, and minced garlic. Adjust seasoning to taste, adding more sugar for sweetness or chili for heat.
5. Assemble the salad: Place the cooked meatballs on top of the salad. Drizzle the dressing generously over the top, then toss everything gently to combine. Garnish with crushed peanuts if desired.
6. Serve and enjoy: Serve the salad immediately as a refreshing, satisfying meal, or refrigerate for later.

Tips for the Perfect Vietnamese Meatball Salad

• Use lean protein: While ground pork is traditional, you can use lean ground chicken or turkey for a lighter version.
• Make the dressing to your taste: You can adjust the sweetness and tanginess by adding more lime juice or sugar, depending on your preferences.
• Add more crunch: For extra texture, add chopped water chestnuts or fried onions to the salad.
• Make ahead: The meatballs can be made in advance and stored in the refrigerator for up to 2 days. Simply reheat before serving.
• Serve with rice noodles: For a heartier meal, you can add some cooked rice noodles to the salad for extra substance.

Substitutions and Variations

• Vegetarian option: Replace the meatballs with tofu or tempeh, crumbled and seasoned with soy sauce and garlic for flavor.
• Gluten-free option: Ensure your fish sauce and soy sauce are gluten-free or use tamari in place of soy sauce.
• Dressing variations: You can swap the sugar for honey or maple syrup for a different sweetness profile.
• Herb alternatives: If you don’t have mint or cilantro, you can substitute basil or parsley for a slightly different flavor.

Make a Healthier Version

• Use less sugar: Cut down on the sugar in the meatballs and dressing for a healthier, less sweet option.
• More veggies: Add more vegetables like bell peppers, bean sprouts, or shredded cabbage to increase the fiber content.
• Grill instead of frying: For a lighter version, grill the meatballs instead of frying them to reduce the fat content.

Closing for Easy Vietnamese Meatball Salad
This Easy Vietnamese Meatball Salad is a perfect combination of fresh, flavorful ingredients that come together in a quick and satisfying meal. With its vibrant vegetables, savory meatballs, and tangy dressing, it’s a dish that satisfies both the craving for something hearty and the desire for something refreshing. Plus, it’s versatile enough to suit any taste—whether you prefer it spicier, sweeter, or with a different protein. Perfect for busy weeknights, meal prep, or impressing guests, this salad is a guaranteed crowd-pleaser. Give it a try and experience the freshness of Vietnamese flavors in every bite!

Frequently Asked Questions for Easy Vietnamese Meatball Salad

1. Can I use ground beef instead of pork for the meatballs?
   Yes, ground beef works well in place of pork. You may want to add a little extra seasoning since beef can be less flavorful than pork.
   
2. Can I make the meatballs in advance?
   Absolutely! The meatballs can be prepared ahead of time and stored in the refrigerator for up to 2 days. Just reheat them before serving.
   
3. Can I substitute fish sauce in the dressing?
   If you don’t have fish sauce, you can use soy sauce, though the flavor will be slightly different. Adding a bit of lime juice or vinegar will help balance it out.
   
4. How spicy is this dish?
   The spiciness of the dish is up to you. The chili garlic sauce adds a little heat, but you can adjust the amount or skip it entirely if you prefer a milder flavor.
   
5. Can I make this dish vegetarian?
   Yes, you can replace the meatballs with crumbled tofu or tempeh. Simply season it with soy sauce, garlic, and a touch of sesame oil for flavor.
   
6. How do I store leftovers?
   Store the meatballs separately from the salad and dressing in an airtight container in the refrigerator for up to 2 days. The salad is best eaten fresh, but the components can be stored separately.
   
7. Can I add noodles to the salad?
   Yes, rice noodles or vermicelli noodles would be a great addition to the salad, turning it into a more substantial meal.
   
8. Can I freeze the meatballs?
   Yes, you can freeze the cooked meatballs for up to 2 months. When ready to eat, simply thaw and reheat them in the oven or on the stovetop.
   
9. What vegetables can I add to the salad?
   Feel free to add more vegetables such as bell peppers, radishes, or shredded cabbage for extra crunch and flavor.
   
10. Is this salad gluten-free?
    The salad is naturally gluten-free, but make sure to use gluten-free soy sauce if you’re sensitive to gluten.
    
11. Can I use a different protein for the meatballs?
    Yes, ground chicken, turkey, or even fish can be used for the meatballs, giving a different texture and flavor to the dish.
    
12. How long does it take to make this salad?
    This dish comes together in about 30 minutes, making it a quick and easy meal option that’s perfect for busy days.
    

Easy Vietnamese Meatball Salad brings together the best of fresh, vibrant flavors with the rich taste of savory meatballs, all dressed in a tangy, zesty dressing. It’s a dish that’s both light and satisfying, offering plenty of room for customization while staying true to its Vietnamese roots. Whether you’re looking for a refreshing lunch, a dinner that can be made ahead, or a meal that will impress guests, this salad has you covered. Quick to prepare, healthful, and bursting with flavor, it’s a dish everyone will love.

Easy Vietnamese Meatball Salad

Recipe by Alexandra SaricolCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 lb ground pork (or chicken/beef)

• 2 cloves garlic, minced

• 1 tablespoon fish sauce

• 1 tablespoon soy sauce

• 1 tablespoon brown sugar

• 1/2 teaspoon ground black pepper

• 1 tablespoon finely chopped cilantro

• 1 tablespoon chopped green onions

• 1/4 teaspoon red pepper flakes (optional for spice)

• For the salad:

• 2 cups mixed greens (lettuce, arugula, or spinach)

• 1 carrot, julienned

• 1 cucumber, thinly sliced

• 1/2 red bell pepper, julienned

• 1/4 cup fresh mint leaves, torn

• 1/4 cup cilantro leaves, torn

• 1 tablespoon roasted peanuts (optional)

• For the dressing:

• 3 tablespoons fish sauce

• 2 tablespoons lime juice

• 1 tablespoon rice vinegar

• 1 tablespoon sugar

• 1 teaspoon chili garlic sauce (optional)

• 1 small garlic clove, minced

Directions

• Prepare the meatballs: In a mixing bowl, combine the ground pork with garlic, fish sauce, soy sauce, brown sugar, black pepper, cilantro, green onions, and red pepper flakes (if using). Mix everything well until evenly incorporated. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
• Cook the meatballs: Heat a large pan over medium heat with a tablespoon of oil. Add the meatballs and cook for about 5-6 minutes, turning them occasionally to ensure they cook through and develop a golden brown crust. Once cooked, remove them from the pan and set them aside.
• Prepare the salad: While the meatballs are cooking, arrange the mixed greens, carrot, cucumber, bell pepper, mint, and cilantro in a large bowl. Toss to combine.
• Make the dressing: In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, chili garlic sauce, and minced garlic. Adjust seasoning to taste, adding more sugar for sweetness or chili for heat.
• Assemble the salad: Place the cooked meatballs on top of the salad. Drizzle the dressing generously over the top, then toss everything gently to combine. Garnish with crushed peanuts if desired.
• Serve and enjoy: Serve the salad immediately as a refreshing, satisfying meal, or refrigerate for later.