Step 1

Place vermicelli in a small heatproof bowl, cover with boiling water, stand for 5 minutes or until soft; drain well. Use scissors to cut noodles into shorter lengths.

Step 2

Combine vermicelli, pork, half the green onion, egg white, fish sauce, rind and chopped coriander in a large bowl. Shape heaped tablespoons of mixture into balls.

Step 3

Heat coconut oil in a large frying pan over medium heat; cook balls, for 10 minutes, shaking pan occasionally, or until browned all over and cooked through. Transfer to a medium heatproof bowl. Cover to keep warm.

Step 4

Meanwhile, using a vegetable peeler, peel carrot into long thin ribbons. Combine wombok, remaining green onion, carrot, kale, tomato and half the coriander leaves in a large bowl.

Step 5

Make dressing.

Step 6

Pour half the dressing over pork balls; toss to coat. Toss remaining dressing through salad.

Step 7

Serve pork balls on salad topped with remaining coriander leaves.

Step 8

Whisk ingredients in a small bowl until combined. Pork noodle balls with Asian salad Use a vegetable peeler to slice thin ribbons from the cucumber and carrot. This traditional Vietnamese lunch is eaten by tearing off a piece of pancake and placing it inside a lettuce leaf, along with prawns, vegetables, sprouts and herbs; it is then rolled up and dipped into a sauce.