Name: Bun cha with sizzling meatballs
Total time: 30 min
Yield: Serves 3
Cuisine: Vietnamese
Ingredients: 2 nests vermicelli rice noodles; a handful bean sprouts, blanched; 2 Little Gem lettuces, cored and torn; a handful sugar snap peas, blanched; 1 carrot, shredded; ½ a small bunch mint, leaves torn; ½ a small bunch thai basil or regular basil; 250g pork mince; 1 clove garlic, crushed; thumb-sized piece ginger, grated; 1⁄2 red chilli, finely chopped; 1 tbsp fish sauce; 1 tbsp vegetable oil; 1 ½ tbsp fish sauce; 1 ½ tbsp soft light brown sugar; 1½ limes, zested and juiced

2 nests vermicelli rice noodles
a handful bean sprouts
blanched
2 Little Gem lettuces
cored and torn
a handful sugar snap peas
blanched
1 carrot
shredded
½ a small bunch mint
leaves torn
½ a small bunch thai basil or regular basil

MEATBALLS

250g pork mince
1 clove garlic
crushed
thumb-sized piece ginger
grated
1⁄2 red chilli
finely chopped
1 tbsp fish sauce
1 tbsp vegetable oil

DRESSING

1 ½ tbsp fish sauce
1 ½ tbsp soft light brown sugar
1½ limes
zested and juiced

Method

step 1
Tip the mince, garlic, ginger, chilli and fish sauce into a large bowl. Season lightly, mix well and form into 9 balls. Chill for 15 minutes.
step 2
Cook the noodles following pack instructions, drain really well and run under cold water until completely cold, then drain again.
step 3
Whisk together the dressing ingredients.
step 4
Divide the noodles between plates and put all the vegetables in piles on top. Spoon over 3⁄4 of the dressing and top with herbs. Chill.
step 5
Heat the oil in a frying pan over a medium heat, then fry the meatballs for 8-10 minutes or until well browned and cooked through.
step 6
Remove the bowls from the fridge, add the meatballs on top and spoon over the remaining dressing and a few more herbs.