Vietnamese Venison Noodle Salad

Ingredients

• 1 pack Silver Fern Farms Venison Mince
• 1 shallot, finely diced 
• 2 tsp garlic, crushed
• 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

Method

Remove Silver Fern Farms Venison Mince from the fridge and packaging. Mix with garlic, shallot, 1 Tbsp fish sauce, sambal olek, salt and pepper.. Roll the mince into 16 balls and set aside on a baking tray to bloom for 10 mins.

Combine vinegar, sugar, lemongrass and lime zest in a small saucepan over 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.

Heat a frying pan or BBQ plate to med-high. Add 2 Tbsp oil and cook the venison for 2 mins before turning to brown all sides for a further 3 mins. Remove venison from pan and leave to rest covered in foil for 3-5 mins.

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.