Instructions

For the pork meatballs

1. In a large mixing bowl, mix together the minced pork, fish sauce, sugar, salt, pepper, honey, spring onions, coriander (cilantro) and garlic.
2. Set the mixture aside for 30-60 minutes in the fridge to let the flavours develop and to allow the mixture to firm.
3. Form the pork mixture into small meatballs about the size of a golf ball, and then flatten them slightly.
4. Heat a large frying pan with some vegetable oil and cook the meatballs until they are golden and caramelised.

For the Vietnamese dipping sauce (nuoc cham)

1. In a medium bowl, dissolve the sugar in the lemon juice.
2. Add the fish sauce, water, garlic and chilli (if using), and mix until well-combined.
3. Set the sauce aside for about 10-15 minutes before tasting.
4. You may need to add a bit more lemon juice, fish sauce, or even water, to get a good balance of sweet, sour and salty.

To serve

1. Place some salad and vegetables on the bottom of each bowl or plate.
2. Place a good handful of noodles on top of the salad.
3. Top with however many meatballs you like.
4. Garnish with some herbs, roughly torn.
5. Generously drizzle some Vietnamese dipping sauce over the noodles and meatballs, and use chopsticks to mix everything together.
6. Provide each person with a bowl of dipping sauce to drizzle over the noodles and also to dip the meatballs into.