Vietnamese noodles with pork and herbs

Step 1

For dressing, heat oil in a small frying pan over medium-low heat, add chilli, garlic and ginger and cook for 3-4 minutes until fragrant. Add peanut butter, peanuts and sugar. Cook for 2 minutes. Add fish sauce, lime juice and ¼ cup (60ml) water. Bring to a simmer, then set aside to cool.

Step 2

Squeeze sausage meat from casings and form teaspoonfuls into small meatballs

Step 3

Heat oil in a non-stick frying pan over medium heat. Fry meatballs for 5 minutes or until browned and cooked. Deglaze pan with kecap manis. Remove from heat and loosely cover with foil to keep warm.

Step 4

For crisp-fried vermicelli, fill a wok or large heavy-based pan to a third with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In batches, fry noodles for 30 seconds or until puffed. Remove with a slotted spoon and drain on paper towel.

Step 5

Combine noodles, sprouts, two-thirds of the herbs, spring onion and half the dressing in a bowl. Divide among lettuce leaves, top with meatballs, remaining herbs and dressing and fried vermicelli. Serve with lime wedges.