Pork
Full of punchy flavours balanced with fresh vegetables, this Vietnamese-inspired meatball salad bowl is doused in a tangy, sweet and spicy dressing to bring a little zing to your evening. You could also serve this with rice noodles, if you'd like heartier serves.
Trim the tough green stalk from lemongrass and discard. Finely chop lemongrass. Thinly slice spring onions. Place lemongrass, spring onion, pork mince, 1 tsp sugar and 20ml (1 tablespoon) fish sauce in a bowl with ¼ tsp salt flakes and pepper and mix well to combine.
Using slightly damp hands, roll mince mixture into approximately 8 heaped tablespoon-sized meatballs. Place on a tray and refrigerate until ready to cook.
Finely zest and juice lime. Finely chop chilli. Place chilli, lime zest and juice, remaining fish sauce, rice wine vinegar and remaining sugar, in a small bowl and mix well to combine.
Wash lettuces and separate leaves. Peel and cut carrot into matchsticks. Thinly slice radishes into rounds.
Heat oil in a non-stick frypan over medium-high heat. Add meatballs and cook, turning, for 8–10 minutes or until golden brown and cooked through.
Divide lettuce, carrot and radish between bowls. Top with meatballs and drizzle with lime and chilli dressing to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
