Vietnamese Pork Meatballs with Rice Noodles

Steps

1. Bring a medium pot of salted water to the boil. Combine all Vietnamese pork meatball ingredients in a medium bowl and mix well. Heat a drizzle of oil in a large fry-pan on medium-high heat. While oil is heating, using clean hands and a tablespoon measure, shape mixture into golf ball-sized balls.
2. Cook meatballs for about 8 minutes, turning often, until all sides are browned and meatballs are cooked through.
3. While meatballs cook, combine all sticky meatball glaze ingredients (except lime juice and water) in a small bowl and set aside. Roughly tear lettuce leaves about 5cm; grate carrot or cut into thin matchsticks (or use a spiralizer); cut remaining lime into wedges. Set all aside.
4. When meatballs have finished cooking, remove pan from heat and drizzle over half the sticky meatball glaze. Toss until coated and sticky, about 1 minute. Add lime juice and remove meatballs from pan. Add remaining glaze and water and cook, stirring, for about 30 seconds, until heated through.
5. When meatballs have 7 minutes cook time remaining, place noodles in pot of boiling water. Stir to separate strands, cover and turn off heat. Leave for 6-7 minutes, until tender. Drain and drizzle with sesame oil to prevent sticking. Use scissors to cut noodles in a few places to make them easier to eat.
6. To serve, divide rice noodles between bowls then top with Vietnamese pork meatballs and fresh veggies. Drizzle meatballs and noodles with sweet chilli sauce (if using) and garnish with coriander (if using) and a sprinkle of peanuts. Serve with a lime wedge to squeeze over just before eating.