When you can't say 'no' to a good meatball, but you really want a salad, this bun cha bowl has you covered. Our midweek take on the Vietnamese dish rolls up tasty pork mince into two-bite balls and douses everything in a tangy, sweet and spicy dressing. A colourful salad makes the whole thing look like a party we want to be at! RSVP 'yes' to this one.
Trim the tough green stalk from lemongrass and discard. Halve lemongrass stalk and refrigerate half for a later use. Finely chop remaining lemongrass. Thinly slice spring onion. Place lemongrass, spring onion, pork mince, 1 teaspoon sugar and ½ teaspoon salt flakes and pepper in a bowl and mix well to combine.
Using slightly damp hands, roll mince mixture into approximately 8 heaped tablespoon-sized meatballs.
Heat oil in a non-stick frypan over medium-high heat. Add meatballs and cook, turning, for 8–10 minutes or until golden brown and cooked through. While meatballs are cooking, continue with steps 4 and 5.
Finely zest and juice lime. Finely chop chilli. Place chilli, lime zest and juice, fish sauce, 20ml (1 tablespoon) hot water and remaining sugar in a small bowl and mix well to combine.
Wash lettuce and separate leaves. Peel and cut carrot into matchsticks. Thinly slice radishes into rounds.
Divide lettuce, carrot and radish between bowls. Top with meatballs and drizzle with lime and chilli dressing to serve.