Asian-style pork meatball salad

With Thai-spiced meatballs, vermicelli noodles and a sprinkle of crunchy, chopped peanuts, this tasty salad is anything but boring. For added kick, slice up a chilli and toss through the salad - yum!

  • 15 mins preparation
  • 20 mins cooking
  • 10 mins marinating
  • Serves 4
  • Print


Asian-style pork meatball salad
  • 500 gram pork mince
  • 1 bunch fresh coriander, roots and stalks finely chopped leaves reserved
  • 1/4 cup thai red curry paste
  • 1/4 cup dried breadcrumbs
  • 1 tablespoon vegetable oil
  • 150 gram dried rice vermicelli noodles, soaked, drained
  • 1 cup shredded wombok
  • 250 gram punnet cherry tomatoes, halved
  • 6 green onions, thinly sliced
  • 1/4 cup mint leaves, plus extra to serve
  • 1/4 cup chopped unsalted peanuts
  • 1/2 cup vietnamese salad dressing
  • prawn crackers to serve


Asian-style pork meatball salad
  • 1
    In a bowl, combine pork mince, coriander roots and stems, curry paste, and breadcrumbs. Using 1 tablespoon of mixture at a time, roll into balls. Arrange on a tray and chill for 10 minutes.
  • 2
    In a large frying pan, heat oil in a large frying pan on medium. Cook meatballs, turning, for 8-10 minutes until cooked through
  • 3
    Meanwhile, in a large serving bowl, combine noodles, cabbage, tomato, green onion, reserved coriander leaves, mint and peanuts.
  • 4
    Just before serving, toss with meatballs and dressing. Scatter with extra mint leaves to serve and accompany with prawn crackers.


For added heat, add a sliced long red chilli.

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