Time to make: 35 Minutes
Total cost: $4.85 per serve (at time of publication)
3 medium carrots, peeled
500g lean pork mince
2 tablespoons chopped coriander leaves
3 teaspoons grated ginger
1 long red chilli, deseeded, finely chopped
1 tablespoon gluten-free fish sauce, plus 1 teaspoon extra
150g rice vermicelli noodles
2 tablespoons lime juice
1 tablespoon brown sugar
120g mixed salad leaves
1 medium Lebanese cucumber, thinly sliced
1 x 250g punnet cherry tomatoes, halved
Finely grate one carrot. Cut the remaining carrots into thin matchsticks. Combine the pork mince, grated carrot, coriander, 2 teaspoons of grated ginger, half of the chilli and the extra teaspoon of fish sauce in a large bowl. Using clean hands, mix until well combined. Roll tablespoons of the mixture into 20 meatballs.
Place the noodles in a large heatproof bowl. Cover with boiling water and set aside to soak for 5 minutes, or until the noodles are softened. Refresh under cold running water. Drain.
Spray a large non-stick frying pan with olive oil and place over medium heat. Cook meatballs, turning, for 8 minutes, or until the meatballs have become golden and cooked through.
Meanwhile combine fish sauce, lime juice, sugar, and remaining chilli and ginger in a small bowl; stir to dissolve sugar. Add sauce to meatballs and toss to combine. Simmer for 30 seconds.
Divide noodles, carrot sticks, salad leaves, cucumber and tomatoes between four serving bowls. Top each with 5 meatballs and drizzle with the sauce. Serve garnished with extra coriander.