Vietnamese Pork Meatballs with Rice and Lettuce Cups

Steps

1. Combine all rice ingredients together in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Whisk egg in a large bowl. Measure 2 tablespoons and discard remaining. Add all remaining Vietnamese pork meatball ingredients and mix well. Using clean hands, shape into golf ball-sized balls and set aside on a plate.
3. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook meatballs for 5–6 minutes, turning often, until all sides are browned and meatballs are cooked through. Set aside, covered in foil, to rest for 3–5 minutes.
4. While meatballs cook, prepare salad. Separate lettuce leaves; peel and grate carrot; remove core and seeds from capsicum and slice 0.5cm. Place all on a board or sharing plate with mung bean sprouts and coriander.
5. Combine all nuoc mam dressing ingredients in a small bowl and mix well. Set aside.
6. Place everything in the middle of the table for everyone to build their own lettuce cups. Start by filling lettuce cup with some rice then top with Vietnamese pork meatballs, salad and a drizzle of nuoc mam dressing.