Vietnamese Pork Bun Cha

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7, and boil a kettle

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Add the pork mince to a bowl with the honey, ginger, half the garlic and a generous pinch of salt

Set aside the remaining garlic for your dipping sauce later

Mix the pork mixture thoroughly until fully combined, then shape into 10 [20] meatballs (they don't have to look perfect!)

Add the meatballs to a baking tray greased with vegetable oil

Put the tray in the oven for 12 min or until cooked through (no pink meat!) – these are your honey-pork meatballs

Whilst the honey-pork meatballs are in the oven, add the Thai rice noodles to a heatproof bowl and cover with boiled water

Set aside for 12-15 min or until softened

Once softened, drain the noodles and set aside

Whilst the noodles are softening, top, tail and peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Add the carrot ribbons to a bowl with the rice vinegar and a pinch of salt

Give everything a good mix up and set aside to pickle

Chop the little gem lettuce roughly

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Strip the mint leaves from their stems and chop them roughly, discard the stems

Roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half

Squeeze the juice of half the lime into a small bowl and add the fish sauce, toasted sesame oil and half the chopped chilli (can't handle the heat? Go easy!)

Add the remaining garlic, 1/2 tbsp [1 tbsp] sugar, a splash of water and a pinch of salt

Stir it all together – this is your chilli-lime dressing

Add half of the chilli-lime dressing to the drained noodles and give everything a good mix up

Cut the remaining lime into wedges