Bounce Magazine 76

FEBRUARY 2019 | ISSUE #76
Vietnamese Meatball Salad...
Get the New Year off to a delicious and healthy
start with this tasty and nutrient-packed salad using
Powters Chef’s Pig sausagemeat
INGREDIENTS:
• 300g rice noodles, cooked
• Half small cucumber, deseeded and grated
• 2 tbsps Vietnamese fish sauce
• 1 tsp sugar
• 4 spring onions, sliced thinly on the diagonal
• 1 garlic clove, minced
• Large handful fresh mint, coriander and basil leaves
• 1 pack Chef’s Pig sausagemeat
• 1 medium gem lettuce, very thinly
sliced
• 4 tbsps pickled red cabbage
• 1 tbsp Hill Farm Rapeseed Oil
FOR THE DIPPING SAUCE:
• Juice of two small limes
• 4 tbsps cold water
• 2 tbps fish sauce
• 1 tsp sugar
• 1 tsp rice vinegar
• 1 red chilli, deseeded and finely chopped
1. Prepare the rice noodles according to
pack instructions. Rinse with cold water,
drain thoroughly and set aside.
2. Now make the cucumber salad. Using a
potato peeler, create cucumber ribbons and
use your hands to squeeze out the juice into
a small bowl. Mix together the dipping sauce
ingredients and pour over the cucumber.
3. Put the sugar and fish sauce in a small
saucepan and cook over a medium-low heat
until the sugar dissolves. Set aside to cool.
4. Put half the spring onion, garlic, chopped
mint and pork in a bowl. Tip in the fish
sauce and sugar mix and use your hands to
thoroughly mix everything together. Cover
with cling film and chill for at least an hour.
5. Shape the pork mixture into small
meatballs and pan fry with a little Hill
Farm Rapeseed oil until golden. Divide the
cold noodles, lettuce, remaining spring
onion, cucumber mixture and red cabbage
between four bowls and serve with the
meatballs on top and the dipping sauce
drizzled over.
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