Vietnamese Venison Noodle Salad

By Silver Fern Ferms
Vietnamese Venison Noodle Salad
Preparation Time
Cooking Time
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  • 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


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

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.

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.

Assemble - 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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