Rice noodle salad with vegan lemongrass meatballs

Rice noodle salad with vegan lemongrass meatballs

Based on 11 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"It’s easy to see the inspiration for this filling, but refreshing, recipe: Vietnamese bun cha. This here is a vegan version that uses vegan ground meat to make delicious lemongrass meatballs. You can process vegan ground meat exactly as you would with “regular” meat, adding the desired seasonings to infuse it with flavor. If your meatballs aren’t sticky enough to hold together, add some breadcrumbs and a splash of water. If you have access to Vietnamese mint, by all means add it—and on that note, feel free to vary the herb selection as you wish with cilantro or culantro, for example. You can swap the soy sauce for fish sauce in the dressing for a more authentic nuoc cham."

Difficulty

Medium 👍

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
Garden Gourmet Sensational Mince
3 stalks
lemongrass
100 g
rice vermicelli noodles
3 cloves
garlic
10 g
ginger
tbsp
sweet soy sauce
tbsp
light soy sauce
3 tsp
sugar
3
limes
1
scallion
1
carrot
½
cucumber
¼
pointed cabbage
150 g
tomatoes
1
Thai chili
50
roasted peanuts
2 tbsp
water
20 g
Thai basil
20 g
mint
tbsp
vegetable oil
toasted sesame oil (for serving)
salt
MetricImperial

Utensils

fine grater, large bowl, plate, cutting board, knife, bowl, food processor, pot (small), sieve, frying pan (large), spatula, plate (large), bowl (small)

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How-To Videos

how-to-pan-fry-meatballs-properly

How to pan fry meatballs properly

how-to-preserve-fresh-herbs

How to preserve fresh herbs

how-to-prepare-lemongrass

How to prepare lemongrass

Nutrition per serving

Cal836
Fat43 g
Protein42 g
Carb131 g
  • Step 1/5

    Remove woody layers from lemongrass stalks, then separate the white parts from the green parts. Use a microplane to finely grate the white parts, discarding the green. Use the same microplane to finely grate ginger and most of the garlic. Add vegan ground meat to a bowl with lemongrass, grated garlic and ginger, sweet soy sauce, most of the light soy sauce, and the juice of half a lime. Combine well using your hands, then wet your hands and roll the meatball mixture into walnut-sized balls. Let sit.
    • 3 stalks lemongrass
    • 2 cloves garlic
    • 10 g ginger
    • 200 g Garden Gourmet Sensational Mince
    • tbsp sweet soy sauce
    • tbsp light soy sauce
    • ½ lime
    • fine grater
    • large bowl
    • plate

    Remove woody layers from lemongrass stalks, then separate the white parts from the green parts. Use a microplane to finely grate the white parts, discarding the green. Use the same microplane to finely grate ginger and most of the garlic. Add vegan ground meat to a bowl with lemongrass, grated garlic and ginger, sweet soy sauce, most of the light soy sauce, and the juice of half a lime. Combine well using your hands, then wet your hands and roll the meatball mixture into walnut-sized balls. Let sit.

  • Step 2/5

    For the salad, thinly slice scallions and julienne the carrots. Deseed and julienne cucumber. Halve cherry tomatoes, slice Thai chili, and shave the cabbage. If it’s a hot day, keep the veggies in the fridge or a bowl of water spiked with lime juice and, optionally, some salt and sugar.
    • 1 scallion
    • 1 carrot
    • ½ cucumber
    • 150 g tomatoes
    • ¼ pointed cabbage
    • 1 Thai chili
    • cutting board
    • knife

    For the salad, thinly slice scallions and julienne the carrots. Deseed and julienne cucumber. Halve cherry tomatoes, slice Thai chili, and shave the cabbage. If it’s a hot day, keep the veggies in the fridge or a bowl of water spiked with lime juice and, optionally, some salt and sugar.

  • Step 3/5

    To make the sauce, squeeze remaining limes into a bowl, grate in remaining garlic clove, sugar,  light soy sauce, water, and Thai chili. Add roasted peanuts to a food processor (adding extra sugar and salt, if desired) and grind into a coarse powder. Prepare rice noodles according to package instructions; if this involves heating, make sure to rinse your noodles under cold water and drain before serving.
    • limes
    • 1 clove garlic
    • 2 tsp sugar
    • 1 tbsp light soy sauce
    • 2 tbsp water
    • 50 roasted peanuts
    • 1 tsp sugar
    • salt
    • 100 g rice vermicelli noodles
    • bowl
    • food processor
    • pot (small)
    • sieve

    To make the sauce, squeeze remaining limes into a bowl, grate in remaining garlic clove, sugar, light soy sauce, water, and Thai chili. Add roasted peanuts to a food processor (adding extra sugar and salt, if desired) and grind into a coarse powder. Prepare rice noodles according to package instructions; if this involves heating, make sure to rinse your noodles under cold water and drain before serving.

  • Step 4/5

    Heat vegetable oil in a frying pan over medium heat. Add vegan meatballs and fry until deeply brown on all sides, approx. 7 min.
    • tbsp vegetable oil
    • frying pan (large)
    • spatula

    Heat vegetable oil in a frying pan over medium heat. Add vegan meatballs and fry until deeply brown on all sides, approx. 7 min.

  • Step 5/5

    Serve salad individually or on a large platter, arranging Thai basil, mint, scallions, cucumber, cabbage, carrots, and tomatoes around the edge of the plate, and adding nests of rice noodles, a small bowl with the dressing, and the meatballs. Spoon a little dressing over the fresh ingredients and drizzle with toasted sesame oil, if desired. Garnish the noodles (or everything!) with a sprinkling of the peanut powder. Enjoy!
    • 20 g Thai basil
    • 20 g mint
    • toasted sesame oil (for serving)
    • plate (large)
    • bowl (small)

    Serve salad individually or on a large platter, arranging Thai basil, mint, scallions, cucumber, cabbage, carrots, and tomatoes around the edge of the plate, and adding nests of rice noodles, a small bowl with the dressing, and the meatballs. Spoon a little dressing over the fresh ingredients and drizzle with toasted sesame oil, if desired. Garnish the noodles (or everything!) with a sprinkling of the peanut powder. Enjoy!

  • Enjoy your meal!

    Rice noodle salad with vegan lemongrass meatballs

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