Bun Cha - Vietnamese Pork Meatballs with Vermicelli Noodle Salad

INGREDIENTS

500 g

minced pork

1 tbsp

fish sauce

1 tbsp

caster sugar

1 tsp

course sea salt

1/4 tsp

freshly ground white pepper

1 tbsp

runny honey

thin spring onions, finely sliced

sprigs coriander (cilantro), finely chopped

3 cloves

garlic, finely chopped

2 tbsp

caster sugar

juice of 1 lemon

2 tbsp

fish sauce

4 tbsp

water (to taste)

garlic, finely chopped

red chilli, finely chopped (optional)

300 g

dried vermicelli noodles, cooked according to packet instructions and left to cool

iceberg lettuce or other salad leaves, roughly torn

small carrots, finely shredded

cucumber, sliced into thin batons

bean sprouts (optional)

mint

coriander (cilantro)

Thai basil

perilla leaves