Bun Cha (Vietnamese noodles with pork and herbs)

Step 1

Cook the noodles according to packet instructions, then drain, reserving 2 tbs cooking liquid.

Step 2

Combine mince, kecap manis, onion and garlic, and form into 20 meatballs. Flatten slightly and place on a baking paper-lined baking tray. Chill for 10 minutes to firm up.

Step 3

Heat oil in a frypan over medium-high heat. Cook meatballs in batches for 3 minutes each side or until cooked through. Transfer to a plate. Reserve pan.

Step 4

For the dressing, heat oil in reserved pan over medium heat. Add chilli and cook for 2-3 minutes, then add garlic and cook for 1 minute or until fragrant. Add peanuts and cook, stirring, for 2 minutes or until golden. Stir in fish sauce, lime juice and reserved cooking liquid. Remove from heat.

Step 5

Divide noodles among bowls, top with meatballs, herbs, sprouts and spring rolls. Serve drizzled with dressing.