This Vietnamese Style Salad with Pork Meatballs is a spin on the classic Vietnamese salad, Bún chả. This version is made with butter lettuce, shredded napa cabbage, Thai basil, mint, and cilantro, crunchy veggies, and a ginger-lime vinaigrette. It’s topped with the most delicious, flavorful, 6 ingredient pork meatballs. Such a simple, flavor-packed healthy meal!
My brother and I always say we could be vegetarians if it wasn’t for pork. And I stand by that sentiment. I LOVE pork in any form, whether it be pulled pork, bacon, pork chops (my mom made them allll the time growing up), or PORK MEATBALLS. I love all of them, and couldn’t live without them. This salad combines my two loves – pork, and salad. Which I know might sound weird, but it’s amazingly good.
I’ve always loved experimenting and playing around with other cultures flavors and dishes, especially after I travel. I’ve never been to Vietnam personally, but my brother went last year, and he wouldn’t stop talking about Bún chả. We both really love food and we’re constantly talking about it – and I knew I had to re-create this once I heard his description of it. And here we are!
The only two classic Vietnamese foods I’ve had are Banh Mi and Pho, and I loooove them both. Anything with tons of fresh herbs, pork, and noodles/bread has my name all over it.
I decided not to add rice noodles to this salad, but that’s something you could certainly do to bulk it up a little bit!
Oh my gosh the pork meatballs. Where do I even start?! They are SO easy and SO good. Only 6 ingredients!
All you need for the meatballs:
- ground pork (if you’re not a pork person, you could sub ground turkey or chicken, but the meatballs won’t be nearly as flavorful)
- scallions
- diced serrano or jalapeño pepper
- cilantro
- garlic
- soy sauce
And that’s it! Roll them into balls, fry them in your skillet, and you’re left with the most mouthwateringly delicious pork meatballs.
I made a similar pork meatball on these banh mi bowls, and I can’t get over how good they are. It’s definitely the pork. Pork makes everything amazing.
And omg the DRESSING. It’s a lime, rice wine vinegar, honey, and ginger dressing, with a little serrano/jalapeño in it, and the combination is incredible with the rich pork meatballs and crunchy lettuce. No food processor or blender required either! It’s just a dressing that you whisk up in a bowl! Super simple.
For the salad itself, we’re got butter lettuce, shredded napa cabbage, cucumber, radishes, scallions, Thai basil, cilantro, mint, and sliced jalapeños. Or serranos! I used serranos here, but whatever you prefer/have on hand is great!
As long as pork meatballs, crunchy lettuce, and gingery-lime dressing is involved, we’re in business.
Dinner goals.
Vietnamese Style Salad with Pork Meatballs
This Vietnamese Style Salad with Pork Meatballs is a spin on the classic Vietnamese salad, Bún chả. This version is made with butter lettuce, shredded napa cabbage, Thai basil, mint, and cilantro, crunchy veggies, and a ginger-lime vinaigrette. It's topped with the most delicious, flavorful, 6 ingredient pork meatballs. Such a simple, flavor-packed healthy meal!
Ingredients
For the salad
- 6 cups butter lettuce, chopped
- 2 cups shredded napa cabbage
- 1 cup thinly sliced cucumber
- 3-4 radishes, thinly sliced
- 1 scallion, thinly sliced
- 1/3 cup cilantro leaves, torn or roughly chopped
- 1/3 cup Thai basil leaves, torn or roughly chopped
- 1/4 cup mint, chopped
- thinly sliced jalapeño or serrano for serving (optional)
For the meatballs
- 1 pound ground pork
- 2 scallions, thinly sliced
- 1/2 of a serrano or jalapeño pepper, seeds and ribs removed, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon avocado oil or other high-heat friendly oil
For the ginger-lime dressing
- juice of 2 limes
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon freshly grated ginger
- 1/2 of a serrano or jalapeño pepper, seeds and ribs removed, finely chopped
- 1 clove garlic, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Instructions
Begin by prepping all of your lettuces and veggies for the salad. Add butter lettuce and cabbage to a large bowl and toss. Top with the sliced cucumber, radishes, scallions, cilantro, basil, mint, and jalapeño slices, if using. Toss to combine. Set aside.
To make the meatballs, add the ground pork to a medium bowl. Add the scallions, jalapeño or serrano, cilantro, garlic, soy sauce, salt, and pepper. Mix with your hands to combine (it's the easiest way). Form into 10-12 meatballs. Heat a large nonstick skillet over medium to medium-high heat and add the avocado oil. Once hot, add the meatballs and cook for 3-4 minutes on all sides, or until cooked through and golden brown.
While the meatballs are cooking, make your dressing. To a small bowl, add the lime juice, rice wine vinegar, honey, ginger, serrano or jalapeño pepper, garlic, salt, and pepper. Whisk to combine. Add the olive oil and whisk again to combine. Season to taste with additional salt and pepper if desired.
To serve, top the salad with the meatballs and desired amount of dressing. Toss to combine, and serve with extra dressing and extra fresh herbs if desired!
[…] So I’ve been tasked with re-creating our favorite Vietnamese dishes at home, starting with this Bún chả salad situation, and now […]