This classic Vietnamese salad combines crispy spring rolls with fresh herbs, juicy meatballs, sweet and spicy sauce and, of course, vermicelli noodles.






Skill level

Average: 3 (187 votes)


  • 200 g rice vermicelli noodles, soaked in cold water for 15 minutes, drained
  • 2 cups perilla leaves (see Note)
  • 2 cups mint leaves
  • 2 cups coriander leaves
  • 80 g (1 cup) bean sprouts
  • ½ oak lettuce, leaves picked


Pork patties

  • 500 g minced pork
  • 1 tbsp chopped coriander roots
  • 1 lemongrass stalk, white part only, finely grated
  • 1 bird’s-eye chilli, finely chopped
  • 2 tbsp fish sauce
  • 2 garlic cloves, finely chopped
  • 1 tbsp honey
  • 2 tbsp vegetable oil


Spring rolls

  • 100 g minced pork
  • 100 g peeled green prawns,
  • 25 g rice vermicelli noodles, soaked in cold water for 15 minutes, drained
  • 2 dried shiitake mushrooms, soaked in boiling water, sliced
  • ½ carrot, shredded
  • 1 spring onion, shredded
  • 1 egg
  • 2 tsp fish sauce
  • 2 tsp soy sauce
  • 12 small spring roll wrappers (see Note), just thawed
  • vegetable oil, to deep-fry


Dipping sauce

  • 125 ml (½ cup) fish sauce
  • 100 ml rice vinegar
  • 2 tbsp caster sugar
  • 2 garlic cloves, finely chopped
  • 2 bird’s-eye chillies, finely chopped
  • 2 tbsp lime juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 1 hour

To make pork patties, place all ingredients except oil in a bowl, mixing to combine. Shape mix into 12 patties and refrigerate for 1 hour or until firm.

Meanwhile, to make spring rolls, place pork, prawns, noodles, mushrooms, carrot, spring onion, egg, fish sauce and soy sauce in a bowl, mixing to combine. Season with salt and pepper, then divide mixture evenly among 12 spring roll wrappers, placing in centre of each wrapper. Working with one wrapper at a time, brush edges with water, fold in one side and then the other, then roll up to enclose filling completely. Fill a deep-fryer or large saucepan one-third with oil and heat to 180°C (or until a cube of bread turns golden in 10 seconds). Cook spring rolls for 3 minutes or until golden and crisp. Drain on brown paper to keep crisp.

To make sauce, combine all ingredients in a small saucepan over low heat and bring just to simmering point. Set aside.

Preheat oven to 200°C. To cook patties, heat oil in a large ovenproof frying pan over medium heat. Cook, in batches, for 3 minutes each side or until lightly caramelised. Transfer to oven and cook for 10 minutes or until cooked through.

Place noodles on a large serving plate. Arrange patties, spring rolls, herbs, bean sprouts and lettuce on top and drizzle over dipping sauce. To eat, take a small piece of each ingredient and wrap in a lettuce leaf.



• Perilla is from Asian grocers.

• Spring roll wrappers are available from the freezer section of select Asian food shops.


Photography Chris Chen


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