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Vietnamese-inspired turkey meatball bowl

One Vietnamese-inspired turkey meatball bowl

Joe Woodhouse

Vietnamese-inspired turkey meatball bowl

Name: Vietnamese-inspired turkey meatball bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 120ml rice vinegar; 50g granulated sugar; 150g carrots peeled and cut into thin matchsticks; 150g cucumber deseeded and thinly sliced; 100g radishes thinly sliced; 500g 8% fat turkey mince; 1 small shallot diced; 4 garlic cloves minced; 30g coriander chopped; 3 spring onions finely diced; 1 tbsp fish sauce; 2 tsp granulated sugar; neutral oil such as vegetable, for frying; 2 tbsp caster sugar; 2 tbsp fish sauce; 1 lime juiced; 1 garlic clove finely chopped; 1 red chilli finely chopped (optional); 400g dried vermicelli noodles; Little Gem lettuce leaves; small handful of coriander and/or mint chopped; sliced red chilli (optional); crushed roasted peanuts (optional)

Sophie Gastman

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Serves 3 - 4

Easy

Prep: 10 mins

Cook: 15 mins - 20 mins

A star rating of 4.8 out of 5.12 ratingsRate

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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

Freezable (meatballs only, see tip)

Dairy-free

Egg-free

High-fibre

Low fat

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Ingredients

Nutrition

Units:

MetricUS

For the quick-pickled veg

120ml rice vinegar
50g granulated sugar
150g carrots

peeled and cut into thin matchsticks
150g cucumber

deseeded and thinly sliced
100g radishes

thinly sliced

For the meatballs

500g 8% fat turkey mince
1 small shallot

diced
4 garlic cloves

minced
30g coriander

chopped
3 spring onions

finely diced
1 tbsp fish sauce
2 tsp granulated sugar
neutral oil

such as vegetable, for frying

For the nuoc cham

2 tbsp caster sugar
2 tbsp fish sauce
1 lime

juiced
1 garlic clove

finely chopped
1 red chilli

finely chopped (optional)

To serve

400g dried vermicelli noodles
Little Gem lettuce leaves
small handful of coriander and/or mint

chopped
sliced red chilli

(optional)
crushed roasted peanuts

(optional)

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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.

Recipe tips

Make it vegan

Swap the turkey meatballs for shop-bought or homemade vegan meatballs. For the nuoc cham, replace the fish sauce with a vegan fish sauce, or use soy sauce for a different (but still delicious) flavour.

Make it ahead

Make the meatball mixture the night before and store it in an airtight container in the fridge. You can also pickle the veg up to two weeks ahead and store in an airtight container in the fridge.

Store the leftovers

Store everything in separate airtight containers in the fridge. The cooked meatballs will keep for up to four days, the pickled veg for up to two weeks and nuoc cham for up to five days. The cooked meatballs can also be frozen for up to three months. Reheat from frozen in an oven at 180C fan for 15-20 mins, or in an air fryer at 180C for 10-15 mins, turning halfway through, until piping hot.

Make it nut-free

Skip the crushed peanuts or swap for crispy shallots or onions for crunch.

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A star rating of 4.8 out of 5.12 ratings

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