Vietnamese pork and mint meatballs

Step 1

Heat a small frypan over medium heat and dry toast the rice until golden, shaking pan to avoid burning. Grind to a powder in a coffee grinder or in a mortar and pestle.

Step 2

Combine the pork, ground rice, garlic, 1/2 tsp salt, 1/4 tsp ground black pepper, fish sauce and sugar and knead until well-mixed.

Step 3

To make the dipping sauce, dissolve the sugar in the lime juice, then add the fish sauce and sliced chilli.

Step 4

With wet hands, roll pork mixture into small balls. Pan-fry over medium-high heat, turning, for 2-4 minutes in a little oil. Thread a toothpick through each mint leaf, then attach to a ball. Serve with sauce.