We're not talking noodles with meatballs, but noodles IN meatballs for extra texture, and crispy bits on the outside
Serves 4
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Ever thought of adding noodles to your meatballs? Us neither, but the results are phenomenal when served with a side of Asian salad. Try these pork noodle balls, an interpretation of the traditional Vietnamese dish, to spice up your weeknight meals.


  • 50 g dried mung bean vermicelli
  • 500 g minced pork
  • 4 green onions, chopped
  • 1 egg white
  • 2 tbsps fish sauce
  • 1 tbsp finely grated lime rind
  • 1 tbsp chopped coriander leaves
  • 1 tbsp coconut oil
  • 1 large carrot (180 g)
  • ¼ medium wombok (250 g), shredded finely
  • 3 kale leaves (100 g), stalks removed, leaves shredded
  • 200 g cherry tomatoes, halved
  • ½ cup loosely packed fresh coriander leaves


  • 2 tbsps rice wine vinegar
  • 2 tbsps fish sauce
  • 2 tbsps lime juice
  • 2 tsps coconut sugar
  • 2 tbsps coconut oil, melted
  • 2 tsps sesame oil

Place vermicelli in a small heatproof bowl, cover with boiling water, stand for 5 mins or until soft; drain well. Use scissors to cut noodles into shorter lengths.


Combine vermicelli, pork, half the green onion, egg white, fish sauce, rind and chopped coriander in a large bowl. Shape heaped tablespoons of mixture into balls.


Heat coconut oil in a large frying pan over medium heat; cook balls, for 10 mins, shaking pan occasionally, or until browned all over and cooked through. Transfer to a medium heatproof bowl. Cover to keep warm.


Meanwhile, using a vegetable peeler, peel carrot into long thin ribbons. Combine wombok, remaining green onion, carrot, kale, tomato and half the coriander leaves in a large bowl.


Make dressing.


Pour half the dressing over pork balls; toss to coat. Toss remaining dressing through salad.


Serve pork balls on salad topped with remaining coriander leaves.



Whisk ingredients in a small bowl until combined. Pork noodle balls with Asian salad Use a vegetable peeler to slice thin ribbons from the cucumber and carrot. This traditional Vietnamese lunch is eaten by tearing off a piece of pancake and placing it inside a lettuce leaf, along with prawns, vegetables, sprouts and herbs; it is then rolled up and dipped into a sauce.

TIP Pork balls can be prepared to the end of step 2 a day ahead; keep covered in the fridge.

Photo: bauersyndication.com.au

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