Main-Course

Vietnamese venison noodle salad


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Vietnamese venison noodle salad


Ingredient list

* 1 pack Silver Fern Farms Venison Mince

 

* 1 shallot, finely diced (40g)

 

* 2 tsps crushed garlic

 

* 3 Tbsp fish sauce

 

* 1 tsp sambal olek (chili paste)

 

* ½ cup white vinegar

 

* 2 Tbsp castor sugar

 

* 1 Tbsp lemongrass, very finely chopped

 

* 1 lime, juice and zest of

 

* 2 red chilli, seeds removed, finely diced

 

* 200g rice noodles, cooked and drained

 

* 2 Tbsp vegetable oil

 

* 2 carrots, peeled

 

* 1 cucumber

 

* 1 cup fresh coriander

 

* 1 lime and shredded chilli / chilli flakes, to serve

 

The recipe

1. Bloom the meat 

 

- Remove Silver Fern Farms Venison Mince from packaging and mix with 1 teaspoon salt and 1 teaspoon ground black pepper, garlic, shallot, 1 tablespoon fish sauce and sambal olek. 

 

- Roll the mince into 16 balls and set aside on a baking tray to bloom for 10 minutes

 

2. Prepare the salad 

 

- To make the dressing, combine vinegar, sugar, lemongrass and lime zest in a small saucepan over a medium heat. 

 

- Stir until sugar dissolves and mixture comes to the boil. 

 

- Transfer to a small jug and cool. Add 2 Tbsp fish sauce, lime juice and diced chilli. 

 

- Cook rice noodles according to on pack instructions. 

 

- Shave carrots and cucumber into ribbons.

 

3. Cook the meat 

 

- Heat a frying pan or BBQ plate to moderate-hot. 

 

- Add 2 tablespoons oil and cook the venison for 2 minutes before turning to brown all sides for a further 3 minutes. 

 

- Remove meat from pan and leave to rest covered in foil for 3-5 minutes.

 

4. Assembly

 

- Divide the noodles between four bowls. 

 

- Top with carrots, cucumber and drizzle with dressing. 

 

- Arrange the meatballs over the top and garnish with coriander, extra chilli and lime wedges

 

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