Try this To make Vietnamese dipping sauce, place 3tbsp each of rice vinegar, fish sauce and cold water with 1tbsp caster sugar in a pan. Heat gently until the sugar dissolves, then allow to cool and stir through 1 crushed garlic clove, the juice 1 lime and ½ a finely chopped red chilli. This will keep in the fridge for up to a week.
- 500g (1lb 2oz) free-range British pork mince
- 1tbsp soy sauce
- 1tbsp rice vinegar
- ½tbsp Thai fish sauce
- thumb-sized piece root ginger, grated
- 2tbsp mint leaves, roughly chopped, plus extra to serve
- 2 spring onions, finely sliced
- ½tsp chilli flakes
Combine all the ingredients in a bowl and mix well with your hands. Lightly flour your hands and roll the mixture into about 28 little balls. Chill for a couple of hours.
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Heat a frying pan with a splash of oil, and brown the balls all over quickly. Transfer to a roasting tin and cook in the oven for 8 to 10 minutes until completely cooked through. Allow to cool slightly, wrap in a mint leaf and skewer if you like and serve immediately with the dipping sauce. You can freeze the balls after you’ve browned them, then cook from frozen at 200 C, 180 C fan, 400 F, gas 6 for 15 to 20 minutes.