18/10/2026
Vietnamese Beef Noodle Salad with Chevapchichi Meatballs and Sriracha Mayo
Serves 4
Ingredients
Chevapchichi meatballs
1 pack of Olga’s Fine Foods 🇦🇺 Beef Chevapchichi, halved and rolled into small meatballs
2 tsp extra virgin olive oil
400g rice vermicelli noodles
2 cups shredded cos or iceberg lettuce
2 carrots, grated
1 cucumber, sliced into
Large handful fresh coriander
Caramel soy glaze
1 tbsp soy sauce
1 tbsp brown sugar or honey
1 tbsp water
Squeeze of lime
To serve
⅓ cup roasted peanuts, crushed
Fried shallots, optional
1 red chilli, thinly sliced
Sriracha mayo
3 tbsp Praise mayonnaise
1 tbsp sriracha, or to taste
1 tsp soy sauce
1 tsp lime juice
Method
1. Half the beef chevapchichis and roll into small meatballs. Heat the oil in a frying pan over medium heat and cook the meatballs until golden and cooked through.
2. To make the glaze, reduce the heat under the meatballs and add the soy sauce, brown sugar, fish sauce and water. Toss for 1-2 minutes, until the sauce bubbles and coats the meatballs in a glossy glaze. Remove from the heat and finish with a squeeze of lime.
3. Prepare the vermicelli noodles according to packet instructions. Rinse under cold water, drain well.
4. Make the sriracha mayo by whisking together the mayonnaise, sriracha, soy sauce and lime juice until smooth.
5. Divide the lettuce, vermicelli, carrot, cucumber and coriander between four bowls.
6. Top with the warm glazed meatballs and drizzle with the sriracha mayo.
7. Finish with crushed peanuts, fried shallots and red chilli.
