Asian Style Roasted Pork Meatballs atop Vietnamese Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tessa the Domestic Diva


  • Meatballs:
  • 1 1/2 pounds ground pork or dark chicken no lean meats for these
  • 8 green onions minced
  • 7 cloves garlic minced
  • 2 fat stalks lemongrass bottom 4 inches only (where it is more tender), peeled, minced OR grated zest of 2 lemons
  • 3 tablespoons chopped cilantro
  • 1 1/2 tablespoons honey or granulated sugar of choice
  • 1 1/2 tablespoons fish sauce my favorite is Three Crabs brand or Red Boat
  • 3/4 teaspoon salt
  • 3 tablespoons arrowroot or tapioca starch
  • Salad:
  • 6 ounces rice vermicelli noodles or Miracle Noodles like I did! Kelp noodles would also work well here!
  • Vegetables to taste:
  • chopped fresh cilantro
  • chopped romaine or butter lettuce
  • grated carrots
  • cucumbers
  • bean spouts
  • 1/2 cup roasted chopped peanuts
  • Nuoc Cham Sauce can be made in advance:
  • 1/3 cup lime juice
  • 1 tablespoon rice vinegar
  • 3 tablespoons granulated sugar honey, or liquid stevia equivalent
  • 2/3 cup warm water
  • 5 tablespoons fish sauce
  • Optional: thinly sliced Serrano chiles minced garlic


  1. MARINATE TIME!! Combine all meatball ingredients together except the starch. Marinate at least 2 up to 24 hours.
  2. Preheat the oven to 425 degrees.
  3. Stir the starch into the meat mixture. Form the mixture into 24 golf-ball sized meatballs.
  4. Cook for 20 minutes or longer until golden brown.
  5. While the meatballs cook, prepare your vegetables and rice noodles. If you choose to use Miracle noodles, drain and rinse them.
  6. Prepare your sauce/dressing by stirring all ingredients together until the sugar dissolves. To serve, toss the vegetables of choice, the noodles, and the nuoc chom sauce together in a bowl. Start with about half of the sauce, and add more to taste as needed. Place the meatballs over the top and serve!

Recipe Notes