Bún chả inspired noodle bowl recipe
 Bún chả is a popular Vietnamese street food originally from Hanoi. My simplified version has fried pork sausage meatballs, rice noodles, fresh veg and an easy tangy sauce. But you might taste it in Vietnam with pickles, barbecued pork patties and pork belly slices, and local herbs. If you get a chance, try it! 200g/7oz thin rice noodles3 Persian cucumbers or ¼ cucumber, sliced1 small carrot, peeled into ribbons using a vegetable peeler2 large spring onions, sliced6–8 Little Gem lettuce leaveslarge handful fresh coriander leaves 200g/7oz thin rice noodles 3 Persian cucumbers or ¼ cucumber, sliced 1 small carrot, peeled into ribbons using a vegetable peeler 2 large spring onions, sliced 6–8 Little Gem lettuce leaves large handful fresh coriander leaves 2 tbsp fish sauce1 lime, juice only1 tsp sweet chilli saucepinch salt 2 tbsp fish sauce 1 lime, juice only 1 tsp sweet chilli sauce pinch salt 200g/7oz sausagemeat1 tsp fish sauce½ tsp sugar1 garlic clove, grated2 spring onions, thinly sliced2 tbsp olive oil 200g/7oz sausagemeat 1 tsp fish sauce ½ tsp sugar 1 garlic clove, grated 2 spring onions, thinly sliced 2 tbsp olive oil Method To make the noodles, soak the noodles as per the packet instructions, then rinse and cool under the cold tap. Set aside to drain.To make the sauce, whisk together the fish sauce, lime juice, sweet chilli sauce and a pinch of salt in a small bowl and set aside.To make the sausage meatballs, mix together the sausagemeat, fish sauce, sugar, garlic and spring onions in a bowl until smooth, then shape into 6–8 relatively flat patties. Heat the oil in a large, non-stick frying pan over a medium-high heat, then fry the patties for around 3–4 minutes on each side until browned, caramelised and cooked through.While they are cooking, divide the noodles between two bowls and add the cucumber, carrot, spring onions, Little Gem lettuce and coriander leaves. Add the cooked meatballs and drizzle over the sauce to serve. To make the noodles, soak the noodles as per the packet instructions, then rinse and cool under the cold tap. Set aside to drain. To make the noodles, soak the noodles as per the packet instructions, then rinse and cool under the cold tap. Set aside to drain. To make the sauce, whisk together the fish sauce, lime juice, sweet chilli sauce and a pinch of salt in a small bowl and set aside. To make the sauce, whisk together the fish sauce, lime juice, sweet chilli sauce and a pinch of salt in a small bowl and set aside. To make the sausage meatballs, mix together the sausagemeat, fish sauce, sugar, garlic and spring onions in a bowl until smooth, then shape into 6–8 relatively flat patties. To make the sausage meatballs, mix together the sausagemeat, fish sauce, sugar, garlic and spring onions in a bowl until smooth, then shape into 6–8 relatively flat patties. Heat the oil in a large, non-stick frying pan over a medium-high heat, then fry the patties for around 3–4 minutes on each side until browned, caramelised and cooked through. Heat the oil in a large, non-stick frying pan over a medium-high heat, then fry the patties for around 3–4 minutes on each side until browned, caramelised and cooked through. While they are cooking, divide the noodles between two bowls and add the cucumber, carrot, spring onions, Little Gem lettuce and coriander leaves. While they are cooking, divide the noodles between two bowls and add the cucumber, carrot, spring onions, Little Gem lettuce and coriander leaves. Add the cooked meatballs and drizzle over the sauce to serve. Add the cooked meatballs and drizzle over the sauce to serve.