Vietnamese Salad with Shrimp & Lemongrass Meatballs Recipe Video

Angela Shen, Foodie, Founder and CEO of Savor Seattle Tours, shares an authentic Vietnamese Recipe! Shrimp, lemongrass and chiles are key ingredients to this sweet and spicy salad. You can make it at home, or have it served to you on one of Savor Seattle's Summer Kaya


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Interest GroupHealthy


 Shrimp meat1 Pound, uncooked (patted dry)
 Lemongrass stalk2 Tablespoon, roughly chopped
 Garlic2 Clove (10 gm)
 Cilantro2 Tablespoon
 Vegetable oil3 Tablespoon, divided (1:2)
 Sugar1 Teaspoon
 White pepper1⁄2 Teaspoon, grounded
 Salt1⁄2 Teaspoon
For dressing
 Lemongrass1 Tablespoon, roughly chopped
 Lime juice1⁄4 Cup (4 tbs)
 Fish sauce1⁄6 Cup (2.67 tbs)
 Cilantro2 Tablespoon, chopped finely
 Golden brown sugar3 Tablespoon
 Serrano chili1 Teaspoon, minced with seed
 Vegetable oil2 Tablespoon
For salad
 Red leaf lettuce head/Green leaf lettuce1 1⁄2 Medium
 Carrot3 Medium, julienned
 Bean sprout2 Cup (32 tbs)
 English cucumber1 Medium, thinly sliced

Nutrition Facts

Serving size

Calories 281 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 1.7 g8.4%

Trans Fat 0 g

Cholesterol 193.3 mg

Sodium 1278.3 mg53.3%

Total Carbohydrates 24 g7.9%

Dietary Fiber 3.5 g14%

Sugars 14.2 g

Protein 18 g35.8%

Vitamin A 351.8% Vitamin C 31.5%

Calcium 14.5% Iron 18.6%

*Based on a 2000 Calorie diet


1. Cut bottom 5 inches from lemongrass. Smash with rolling pin, and mince.
2. Rinse and tear lettuce into bite-sized pieces.
3. In food processor, add in lemongrass, shallots, garlic, cilantro, fish sauce, vegetable oil, sugar, white pepper and salt, and pulse until paste forms.
4. Add in the raw shrimp and pulse to blend. Use rubber gloves to shape mixture into 28 balls.
5. Place balls on aluminum foil lined baking sheet. Cover with plastic wrap and chill for 1 hour and up to 1 day.

6. In a large skillet heat oil over medium heat and add meatballs when hot. Brown on each side until cooked through, turning regularly, for 6-8 minutes.
7. For making Dressing – In a bowl add in the lemongrass, lime juice, fish sauce, cilantro, brown sugar, oil, and serrano chili. Whisk until sugar dissolves.

8. Arrange lettuce in bowls and top with carrots, cucumbers, and sprouts. Cut meatballs in half and top each bowl with 8 meatball halves.

9. Drizzle dressing over salad and serve immediately!

For more recipes please visit The Brown Lounge Website