Vietnamese Bowl

Ingredients:

For the meatballs:

1 garlic cloves

2 shallots

thumb-size piece fresh ginger

2 lemongrass stalk white part

Zest 2 lime

500g pork mince

2 tbsp finely chopped fresh coriander

2 red chilli

2 tsp fish sauce

Vegetable oil for frying

Handful mint

1tsp cracked black pepper

Spring onion

For the quick Asian slaw:

100ml vinegar

2 tbsp caster sugar

Juice 2 limes

1 carrot, julienned

100g radishes, julienned or finely sliced

For the honey glaze:

25g clear honey

20ml soy sauce/ chef sham sauces

1tbsp black pepper

Zest 1 lime

To serve:

Cooked vermicelli noodles, little gem lettuce leaves, mixed fresh herbs, chopped peanuts

Method:

1. For the quick-pickled veg, put vinegar, sugar and lime juice then bring it to boil and leave it cool then pour over the veg. Toss to coat, then set aside.

2. For the glaze: mixed all ingredients in a saucepan and let it reduce for 2 minutes.

3. For the meatballs, combine all the ingredients except the oil in a bowl and mix well. Roll into round size meatballs, then set aside.

4. Heat the oven to 170. Heat a large frying pan with a bit of oil, then fry the meatballs over medium heat, turning occasionally, for around 2-3 minutes until brown. Put the meatballs in a small roasting tin, drizzle over the glaze toss to coat, then put in the oven, covered loosely in foil, to keep warm.

5. Drain and squeeze dry the pickled veg, then put in a bowl. Divide the noodles among serving bowls, with a tangle of pickled veg. Then scatter over generous amounts of herbs, peanuts and chillies and add the cooked meatball into the bowl.