Grilled Meatball Vermicelli Salad

By Lunds & Byerlys

June 1, 2024

Looking for the perfect summer salad? You’ve come to the right place. Our Grilled Meatball Vermicelli Salad is easy to make, which, in our book, is a prerequisite for any summer salad worth its crushed peanuts. It’s packed with all the fresh veggies you could want: romaine, daikon radish, carrots, cucumbers. And the herbs — oh, the herbs! There’s green onion, cilantro, lemongrass and mint; it’s so light and fresh it tastes like summer itself.


But this salad is filling, too, thanks to the pork meatballs. They’re peppery and flavorful, and they have a slight char from the grill, which tastes great next to the fresh veggies and herbs. The veggies have a lovely crunch that pairs well with the soft noodles. The final touch of magic is in the dressing — it’s bright, tangy, lightly spicy, a little bit sweet and totally irresistible.

SERVINGS

4

PREP TIME

35 min

COOK TIME

10-12 min

Ingredients

  • ¼
    cup fish sauce
  • ¼
    cup freshly squeezed lime juice
  • 2
    tablespoons rice wine vinegar
  • ½
    cup water
  • 5
    tablespoons packed brown sugar
  • 3
    garlic cloves, minced
  • 1
    jalapeño, stemmed and minced
  • 1
    pound ground pork
  • 2
    garlic cloves, minced
  • ½
    cup sliced green onion
  • ¼
    cup chopped cilantro
  • 1
    tablespoon minced lemongrass
  • 1
    jalapeño, stemmed and minced
  • 2
    tablespoons fish sauce
  • 1
    tablespoon granulated sugar
  • ½
    teaspoon kosher salt
  • ¼
    teaspoon freshly ground black pepper
  • Grapeseed oil, for brushing
  • 7
    ounces vermicelli rice noodles
  • 4
    cups chopped romaine leaves
  • ¾
    cup grated daikon radish
  • 1
    large carrot, peeled and grated
  • 3
    mini cucumbers, julienned
  • ¼
    cup sliced green onion, for garnish
  • Fresh mint, for garnish
  • Cilantro leaves, for garnish
  • Crushed peanuts (optional), for garnish
  • Lime wedges, for serving

Directions

  1. 1

    To make the sauce: In a medium bowl, combine the fish sauce, lime juice, rice wine vinegar, water, brown sugar, garlic and jalapeño. Stir until all the brown sugar is dissolved. Cover and refrigerate until ready to serve.

  2. 2

    To make the meatballs: In a medium bowl, combine the pork, garlic, green onion, cilantro, lemongrass, jalapeño, fish sauce, sugar, salt and black pepper. Mix until thoroughly combined. Scoop and roll the meat into 1 ounce balls (about 2 tablespoons), and place them on a plate.

  3. 3

    Heat a grill or grill pan to medium-high heat. Lightly brush the grates with oil. Grill, flipping occasionally, for 10 to 12 minutes until charred on all sides or until the internal temperature reaches 160 F. Transfer to a clean plate and tent with foil to keep warm.

  4. 4

    Cook the vermicelli noodles according to package directions.

  5. 5

    To assemble salads: Divide the romaine, cooked noodles, daikon radish, carrot and cucumber evenly between 4 serving bowls. Divide and top each bowl with the meatballs. Garnish with green onion, mint, cilantro and crushed peanuts if desired.

  6. 6

    Serve warm with lime wedges and dressing on the side, add as desired.

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