4spring onionsscallions sliced thinly on the diagonal
large handful fresh mintcoriander (cilantro) and basil leaves
2tbspfresh chivesvery finely chopped
4heaping tbsp Baxters Red Slaw
For the dipping sauce
half small cucumberdeseeded and grated
juice of two small limes
2tbspVietnamese fish sauce
1red chillideseeded and finely chopped
Prepare the rice noodles according to pack instructions. Rinse with cold water, drain thoroughly and set aside.
Finely grate the cucumber and use your hands to squeeze its juice into a small bowl. Add the grated cucumber and all remaining dipping sauce ingredients and stir together. Set aside.
Put the sugar and fish sauce in a small saucepan and cook over medium-low heat until the sugar dissolves. Set aside to cool.
Put the shallot, garlic, chopped mint and pork in a bowl. Add the sugar/fish sauce and use your hands to thoroughly mix everything together. Cover with cling film and chill for at least an hour.
Shape the mince into small meatballs (around 20) and cook under a hot grill (broiler) for 3-4 minutes on each side. Alternatively pan fry with a little vegetable oil until golden.
Divide the cold noodles, lettuce, cucumber, spring onions and herbs between four bowls.
Divide the meatballs between the bowls and add a tablespoon of Baxters Red Slaw on each salad. Spoon some of the dipping sauce over each bowl (or serve on the side), sprinkle with the chopped chives and serve.