400 grams minced pork
2 tablespoons fish sauce
1 ½ teaspoons sugar
2 large cloves garlic, minced or chopped very finely
1/4 teaspoon white pepper
1 packet rice vermicelli noodles
1 small bag bean sprouts
Bunch Vietnamese mint (laksa leaves)
1 tablespoon vegetable oil
4 tablespoons fried shallots (from Asian store)
4 tablespoons crushed, roasted peanuts (optional)
2/3 cup water
1 ½ tablespoon fish sauce
1 ½ teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon lime or lemon juice
2 tablespoons sweet chilli sauce
1 birdseye chilli, slice finely
Mix pork, fish sauce, sugar, one clove garlic and white pepper until combined and then use your hands to form into 16 small balls and place on a plate.
Refrigerate pork balls while you prep the other ingredients. The longer you refrigerate them, the better they will keep their shape.
Cook noodles to pack instructions.
Peel and cut cucumber and carrots into matchsticks, and wash and drain bean sprouts and fresh herbs. Arrange on a large plate and refrigerate.
Heat up a large fry pan and add vegetable oil. Add pork balls and cook for a few minutes on all sides until outer is caramelised and inside is cooked through.
While the pork balls are cooking make up the dressing by adding water, fish sauce, sugar, rice vinegar, lime juice, sweet chilli sauce, chilli, one clove garlic and carrot to a medium bowl and stirring to combine.
Taste and adjust flavour as desired, adding more lime for sourness, fish sauce for saltiness and sugar for sweetness etc. Divide into 4 small serving bowls.
To serve, divide noodles between four bowls and top with four balls each.
Garnish with fried shallots and peanuts (if desired) and serve with vegetable platter and dressing.