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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!

Course Main, Main Course, Salad
Cuisine Vietnamese
Keyword 6 ingredient pork meatballs, bun cha recipe, easy vietnamese recipe, keto friendly salad recipe, low carb salad recipe, pork meatball recipe, salad with pork, vietnamese salad recipe, vietnamese salad with pork, vietnamese style salad
Prep Time 30 minutes
Cook Time 10 minutes
Servings 4
Author Molly | Spices in My DNA

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

  1. 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.

  2. 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.

  3. 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.

  4. 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!