These delicious pork meatballs from My Food Bag will soon become a regular on your dinner table.


  • Vietnamese pork meatballs   

  • 650g Asian pork mince  

  • Vermicelli noodle salad        

  • 150g vermicelli noodles

  • 1 pack red cabbage carrot slaw mix

  • 1 tomato, diced

  • ¼ cup roughly chopped mint    

  • Dressing

  • 3 tablespoons soy sauce

  • 1 teaspoon fish sauce

  • 2 tablespoons sweet chilli sauce

  • 1 tablespoon vinegar

  • 1 tablespoon water

  • 1 tablespoon finely chopped mint


  • 1.

    Bring a full kettle to the boil. 

  • 2.

    Using damp hands, roll a heaped tablespoon of mince into balls and fatten slightly (this helps them to cook more evenly). Repeat with remaining mince (mixture will make about 20 meatballs).

  • 3.

    Heat a drizzle of oil in a large fry-pan on medium heat and cook meatballs in batches for 2 minutes each side until cooked through. Set aside and cover with tinfoil to keep warm.

  • 4.

    While meatballs are cooking, place noodles in a large, heat-proof bowl and cover with boiling water. Leave to soak for 8 minutes, drain, rinse under cold water and drain again.

  • 5.

    Combine dressing ingredients in bowl used to cook noodles, add slaw mix, tomato and mint and toss to combine.

  • 6.

    To Serve, divide noodle salad between plates and top with meatballs.


Find out more about the My Food Bag service!

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings