Vietnamese Pork Salad

Created by Vicki Foord (Accredited Practising Dietitian and Sports Dietitian)

serves 4


  • 1 tablespoon Extra-Virgin Olive Oil 
  • 1 tablespoon freshly grated ginger
  • 1.5 tablespoons minced or finely chopped lemongrass
  • 2 cloves of garlic, crushed
  • ½ cup coriander, finely chopped 
  • 500g pork mince 
  • 2 tablespoons kecap manis 
  • 1 large carrot, grated 
  • 2 cups shredded cos lettuce (or oakleaf) 
  • 1 medium Lebanese cucumber, thinly sliced 
  • 1 red capsicum, trimmed, seeded and cut into 2cm pieces
  • salt and black pepper 
  • 200g rice vermicelli noodles 


  • 1 small bird’s eye chilli, finely chopped
  • 1 clove garlic, finely minced 
  • 2 tablespoons fish sauce
  • 6 tablespoons water
  • 2 tablespoons caster or palm sugar
  • 2 tablespoons fresh lime juice 


  1. To prepare the meatballs, place the pork mince, kecap manis, ginger, garlic, lemongrass and coriander in a large bowl. Season with salt and pepper. Mix well using cleans hands. Shape into tablespoon sized meatballs (makes approximately 20). Set aside on a plate. 
  2. Place the dressing ingredients in a mixing bowl and whisk well to combine. Refrigerate until ready to serve. 
  3. Heat oil in a large frying pan over a medium – high heat. Add the meatballs and cook for 4 – 5 minutes on each side or until cooked through. Transfer to a clean plate.
  4. Meanwhile, cook the rice noodles according to packet instructions. Drain well. 
  5. To serve, divide the noodles among bowls and top with lettuce, carrot, cucumber, capsicum, meatballs and fresh coriander. Pour chilli/lime dressing over the salad.

Need further recipe ideas? Make sure you check out our New Eat Fresh recipe ebook! You can download a free sample copy here.