Course:
Main
Cuisine:
Vietnamese Fusion
Servings:
4
Prep time:
15 min
Cook time:
15 min
Total time:
30 min
Ingredients
- 1 lb. venison
- 1 package of Vietnamese rice noodles (Phở)
- 1/3 cup white wine vinegar
- 2 medium Japanese cucumbers
- 2 medium carrots
- 1 cup bean sprouts
- 3 sprigs cilantro
- 3 tbsp. powdered sugar or any type of white sugar
- 5 tbsp. fish sauce
- 1 tbsp. lemongrass
- 5 cloves of garlic
- 1 lime
- 1 chili pepper
- Salt and pepper to taste (not shown)
- Vegetable oil for frying meatballs (not shown)
Method
- Press the garlic and mix it with the meat. Add 3 tbsp. of fish sauce, salt, and pepper to taste, and mix again to ensure all ingredients are properly combined. Roll into 16 small balls. Set aside while you make the dressing and prepare the vegetables.
- To make the dressing, finely mince the lemongrass and chili pepper. Zest and juice the entire lime. Heat the white wine vinegar, sugar, lemongrass, and lime zest until the sugar is dissolved. Let it cool, then add 2 tbsp. of fish sauce and the lime juice. Set aside.
- Using a mandolin or a vegetable peeler, peel or slice thin ribbons of cucumber and carrots. Mix them with the sprouts and set aside.
- Cook the meatballs in a lightly oiled pan until browned, about 5 minutes. Cover with foil and let them rest for 5 minutes.
- Prepare the noodles according to the instructions on the package. Pour half of the dressing over the noodles and mix them to allow the noodles to infuse with the dressing.
- Pile the noodles, veggies, sprouts, and venison meatballs on a plate. Drizzle the remaining dressing over the top and garnish with a touch of cilantro.
Enjoy!
Recipe Tips
- Before making the meatballs, allow the meat to relax on a plate at room temperature for about 10 minutes. This is known as blooming the meat.
- For additional guidance and helpful resources, visit Rouxbe.com
Printable Recipe:
Flavor Fusion: Venison meatballs with Vietnamese inspired noodles and vegetable salad
Tender venison mixed with fragrant garlic, a splash of fish sauce, and a pinch of salt and pepper, all rolled into tiny, savoury balls. Served on a bed of Vietnamese noodles, crunchy vegetables and sweet and sour sauces, this is a Pho like you never had before. Pair with Pinot Noir or Gamay.
Servings: 4
Ingredients
- 1 lb. venison
- 1 small package of Vietnamese rice noodles (Phở)
- ⅓ cup white wine vinegar
- 2 medium Japanese cucumbers
- 2 medium carrots
- 1 cup bean sprouts
- 3 tbsp. powdered sugar or any type of white sugar
- 5 tbsp. fish sauce
- 1 tbsp. lemon grass
- 3 sprigs cilantro
- 5 cloves garlic
- 1 chili pepper
- 1 lime
- salt and pepper to taste
- 2 tbsp. vegetable oil for frying meatballs
Instructions
- Press the garlic and mix it with the meat. Add 3 tbsp. of fish sauce, salt, and pepper to taste, and mix again to ensure all ingredients are properly combined. Roll into 16 small balls. Set aside while you make the dressing and prepare the vegetables.
- To make the dressing, finely mince the lemongrass and chili pepper. Zest and juice the entire lime. Heat the white wine vinegar, sugar, lemongrass, and lime zest until the sugar is dissolved. Let it cool, then add 2 tbsp. of fish sauce and the lime juice. Set aside.
- Using a mandolin or a vegetable peeler, peel or slice thin ribbons of cucumber and carrots. Mix them with the sprouts and set aside.
- Cook the meatballs in a lightly oiled pan until browned, about 5 minutes. Cover with foil and let them rest for 5 minutes.
- Prepare the noodles according to the instructions on the package. Pour half of the dressing over the noodles and mix them to allow the noodles to infuse with the dressing.
- Pile the noodles, veggies, sprouts, and venison meatballs on a plate. Drizzle the remaining dressing over the top and garnish with a touch of cilantro.
Notes
Before making the meatballs, allow the meat to relax on a plate at room temperature for about 10 minutes. This is known as blooming the meat.
- For additional guidance and helpful resources, visit Rouxbe.com