Summertime is all about eating seasonal produce in light, vibrant dishes, and this salad fits the bill perfectly.
INGREDIENTS
500g pork neck, thinly sliced
6 garlic cloves, crushed
1/4 cup (60ml) oyster sauce
1/2 tsp ground white pepper
1 tbs sunflower oil
1 tbs fish sauce
1 tbs tamarind puree
1 tbs sweet chilli sauce
1 tsp caster sugar
1/2 bunch mint, leaves picked
1 small white onion, thinly sliced into rounds (we used a mandoline)
1 cup bean sprouts, trimmed
Lime wedges, to serve
1/2 bunch Vietnamese mint, leaves picked
PICKLED DAIKON AND CUCUMBER
1/4 cup (55g) caster sugar
100ml rice wine vinegar
1 carrot, cut into matchsticks (we used a mandoline)
1/4 daikon, cut into matchsticks (we used a mandoline)
2 cucumbers, cut into long thin (we used a mandoline)
METHOD
1. To make the sauce, combine chilli sauce, lime juice and zest and half the ginger in a saucepan and simmer for 10 minutes.
2. In a food processor, combine chicken, remaining ginger, garlic, lemongrass, coriander root, lime leaves, curry paste, eggwhite and breadcrumbs. Blitz until coarsely chopped.
3. Transfer to a bowl, add onion and beans and combine. Roll heaped tablespoons of mixture into balls, and place onto a paper-lined tray. Cover and chill for 20 minutes or until firm.
4. Meanwhile, cook noodles to packet instructions.
5. Heat oil in a non-stick pan over mediumlow heat. In batches, cook meatballs, turning, for 6 minutes, or until cooked through. Add chilli sauce and turn to coat.
6. Serve the meatballs and noodles with mixed herbs, lime wedges and drizzle over extra chilli sauce.