Vietnamese Pork Meatballs

Place the minced pork in a large mixing bowl.

Add the crushed garlic, grated fresh ginger, lime juice, chopped lemon grass, coriander, red chilli and salt.

Mix well, adding the egg white to slacken the mixture.

Alternatively (and the easiest way) place everything in a food processor and whizz up until well mixed.

Take teaspoon size pieces and roll into balls. Wetting your hands first will help prevent the meat from sticking to you.

Chill until ready to use.

To steam : Line the top of a steamer with a circle of baking paper and place a layer of meatballs inside. Don't overcrowd them. Place the lid on the steamer and cook for 12 minutes. Keep any of the cooking liquid that you catch on the paper, carefully transferring the cooked meatballs into a dish.

To fry: Place a splash of oil in a frying pan and once hot fry the meatballs in batches, turning from time to time to ensure that they are evenly cooked. Remove as cooked onto a plate.

Make the broth by heating the sesame oil in a wok and adding the garlic, chilli and finely sliced leek. Allow the leek to soften slightly then add the pak choi and mangetout. Cover with hot stock and bring to the boil. Add the coriander, fish sauce and the steamed meatballs.

For a more substantial dish you can add some noodles and simmer for 4 minutes until they are soft.