A delicious recipe by Vicky Foord. 

serves 4 | prep 20 min | cooking 10 min 

Ingredients:  

• 1 tablespoon Extra-Virgin Olive Oil  
• 1 tablespoon freshly grated ginger (anti-inflammatory ingredient) 
• 1.5 tablespoons minced or finely chopped lemongrass 
• 2 cloves of garlic, crushed 
• ½ cup coriander, finely chopped (anti-inflammatory ingredient) 
• 500g pork mince  
• 2 tablespoons kecap manis  
• 1 large carrot, grated  
• 2 cups shredded cos lettuce (or oakleaf)  
• 1 medium Lebanese cucumber, thinly sliced  
• 1 red capsicum, trimmed, seeded and cut into 2cm pieces 
• salt and black pepper  
• 200g rice vermicelli noodles  

Dressing:  

• 1 small bird’s eye chilli, finely chopped 
• 1 clove garlic, finely minced (anti-inflammatory ingredient) 
• 2 tablespoons fish sauce 
• 6 tablespoons water 
• 2 tablespoons caster or palm sugar 
• 2 tablespoons fresh lime juice  

Method:  

1. To prepare the meatballs, place the pork mince, kecap manis, ginger, garlic, lemongrass and coriander in a large bowl. Season with salt and pepper. Mix well using cleans hands. Shape into tablespoon sized meatballs (makes approximately 20). Set aside on a plate.  
   
   
2. Place the dressing ingredients in a mixing bowl and whisk well to combine. Refrigerate until ready to serve.  
   
   
3. Heat oil in a large frying pan over medium-high heat. Add the meatballs and cook for 4 - 5 minutes on each side or until cooked through. Transfer to a clean plate. 
   
   
4. Meanwhile, cook the rice noodles according to packet instructions. Drain well.  
   
   
5. To serve, divide the noodles among bowls and top with lettuce, carrot, cucumber, capsicum, meatballs and fresh coriander. Pour chilli/lime dressing over the salad.