Bun Bowl

By: Anthea

For pickles: 1 cup warm, water 1/3 cup white sugar, 1 tbsp salt 1/2 cup rice wine vinegar, 1 cup shredded vegetables (eg. carrot or red cabbage)
For the meatballs: 300g pork mince, 1 Tbs fish sauce, 2 tsp white sugar, 1/3 cup finely chopped spring onions, 1 clove minced garlic , pinch of white pepper and salt
For the dressing: 3 tbsp white sugar, 3 tbsp fish sauce, 2 tbsp rice wine vinegar, 2 tbsp lime juice, 1/3 cup water, 1/2 sliced red chilli , 3 cloves fi ely chopped garlic
To serve: 100g vermicelli (cooked according to packet directions), vegetables of choice (eg. cucumber, lettuce, red chilli, coriander, spring onion) and (optional) spring rolls (cooked according to packet directions)

For the pickles: combine water, sugar, salt and vinegar and stir until the sugar and salt are dissolved. Add vegetables. Set aside for at least 30 minutes to pickle.
For the meatballs: combine all ingredients. Shape into small patties. Fry in oil on a medium- high heat for about 5 minutes, until cooked and nicely camelised on the outside.
For the dressing: combine all ingredients.
To serve: divide vermicelli between 2 bowls. Top with pickles, meatballs, and vegetables and drizzle with the dressing.