Ingredients

• Vermicelli rice noodles
• Handful of peanuts
• Fresh coriander
• Radish
• Carrot
• Chillies
• Spring onions

-For The Meatballs

• Meat from 1.5-2 Sausages per person
• 1⁄2tsp Lime juice
• Zest 1⁄2 lime
• 1tsp Fish sauce
• 1 Small shallot finely diced
• 4tbsp Gluten free breadcrumbs
• 1⁄2tsp Fresh grated ginger
• 1⁄4tsp Garlic granuals
• 1tsp Brown sugar or honey
• Pinch of pepper (no salt as the sausage meat is already seasoned)

-For The Sauce

• 2tbsp White wine vinegar or rice wine vinegar
• 3tbsp Lime juice
• 2tbsp Fish sauce
• 3tbsp Brown sugar
• 100ml Water
• Zest 1 lime
• 1⁄2 Shallot finely diced
• 2-3 Garlic cloves finely grated (depending on size)
• 1 Red chilli
• 1⁄2tsp Grated ginger
• Handful finely chopped coriander

Method

1. Begin by preparing the meatballs. To do this, start by deskinning your sausages. Put your sausage meat into a bowl and dispose of the skins. Add all of the other ingredients for the meatballs to this bowl and mix well using your hands to ensure all of the ingredients are combined.
2. Shape the meat into 4-5 meatballs per person. Cover and refrigerate until needed.
3. Now we will prepare the sauce. Using a non-stick pan (preferably the one you will fry your meatballs in to save washing up) sweat off your shallots and chillies in a little bit of oil with a small pinch of salt.
4. Once the shallots begin to turn translucent add your garlic and ginger. Fry for around 30 seconds before breaking the fry with the water. Add in the rest of the ingredients (apart from the coriander) and stir on the heat for around 1 minute. Now add the coriander, pour into a small bowl or mug and set aside.
5. Now it is time to prepare all of the rest of the ingredients for assembly.
6. Grate or julienne your carrots, slice your chillies, spring onions and radishes, and chop your coriander and peanuts.
7. Wipe down the pan you used to make the sauce and then heat 1-2tbsp of neutral oil in it over medium-high heat. Add your meatballs to the pan and sear on both sides (I am confusing myself while writing this because a meatball only has one side). Once your meatballs have developed a nice golden crust reduce the heat to medium and cook until the internal temperature reaches 70°C or until they are no longer pink inside. Move onto step 8 while your meatballs cook.
8. While your meatballs are cooking, cook your vermicelli noodles according to package instructions (This will usually just be a case of rehydrating them). Once they are cooked rinse them in cold water and then set aside until your meatballs are finished cooking.
9. Place a portion of the noodles in each bowl. Top with 4-5 meatballs per person, and top this with the dressing (Lots of the dressing!!!). Add all of your vegetables and your nuts, and you are ready to serve!

Which vegetables you use in this dish is really up to you. I have listed some of my favourite ones to use but you could also use beansprouts, salad leaves, cabbage, pak choi etc. Really what you want from the vegetables are some nice crunchy and fresh elements to brighten the dish. I do not know how traditional the addition of peanuts is to this dish, but its an addition I really enjoy.