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Vietnamese venison noodle salad

/ Recipes / Main-Course / Vietnamese venison noodle salad

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