Vietnamese-inspired turkey meatball bowl
Serves 3 - 4
Easy
Prep:
Cook: -
Inspired by Vietnamese bun cha, this noodle bowl is full of fresh, light flavours. The accompanying sweet, sour and salty dipping sauce (nuoc cham) ties everything together
Skip to ingredients
Units:
For the quick-pickled veg
- 120ml rice vinegar
- 50g granulated sugar
- 150g carrotspeeled and cut into thin matchsticks
- 150g cucumberdeseeded and thinly sliced
- 100g radishesthinly sliced
For the meatballs
- 500g 8% fat turkey mince
- 1 small shallotdiced
- 4 garlic clovesminced
- 30g corianderchopped
- 3 spring onionsfinely diced
- 1 tbsp fish sauce
- 2 tsp granulated sugar
- neutral oilsuch as vegetable, for frying
For the nuoc cham
- 2 tbsp caster sugar
- 2 tbsp fish sauce
- 1 limejuiced
- 1 garlic clovefinely chopped
- 1 red chillifinely chopped (optional)
To serve
- 400g dried vermicelli noodles
- Little Gem lettuce leaves
- small handful of coriander and/or mintchopped
- sliced red chilli(optional)
- crushed roasted peanuts(optional)
Nutrition: Per serving (4)
- kcal672
- fat12g
- saturates3g
- carbs103g
- sugars22g
- fibre8g
- protein35g
- salt3.19g
Method
step 1
For the quick-pickled veg, combine 240ml water, the rice vinegar and sugar in a large non-metallic bowl until the sugar dissolves. Add all the veg, stir well and set aside while you make the meatballs. Will keep chilled in an airtight container for up to two weeks.
step 2
For the meatballs, combine all the ingredients, except the oil, with 1 tsp black pepper and ½ tsp fine salt in a large bowl. Mix thoroughly until evenly combined. If you have time, chill the mixture for 15-30 mins to help the flavours meld. Will keep chilled in an airtight container for up to a day. With slightly wet hands, shape the mixture into 12 meatballs, each roughly 50g.
step 3
Heat 1 tbsp oil in a large frying pan over a medium heat. Working in batches, put a few meatballs in the pan and flatten slightly. Cook for 3-5 mins on each side until golden brown and cooked through. Check for doneness by cutting one open – the juices should run clear and the centre should no longer be pink. Or, cook in the air fryer – lightly mist the meatballs with spray oil and cook (in batches, if needed) at 200C for 12-15 mins, turning halfway through, until golden brown and cooked through.
step 4
Meanwhile, cook the vermicelli noodles following pack instructions. Drain, then set aside to dry out a little.
step 5
For the nuoc cham, combine 4 tbsp water, the sugar, fish sauce and lime juice in a small bowl, and stir until the sugar dissolves. Add the garlic and chilli, if using. Taste and adjust the flavours to your liking – add more sugar for sweetness, lime for tang or fish sauce for depth.
step 6
To serve, divide the vermicelli noodles between bowls alongside a few lettuce leaves. Top with a few meatballs and plenty of pickled vegetables. Drizzle with the nuoc cham and sprinkle over the fresh herbs, sliced chilli and crushed peanuts. Serve the rest of the nuoc cham on the side.
