Bun Cha

While the rice is cooking, thinly slice the red onion. In a small bowl, combine the rice wine vinegar, water (for the onion) and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. Thinly slice the spring onion. Trim the sugar snap peas and cut in half. Roughly chop the Asian greens. Pick the mint leaves and roughly chop. Thinly slice the long red chilli (if using).

To a large bowl, add the pork mince, hoisin sauce, spring onion, fine breadcrumbs, egg, soy sauce and remaining garlic. Using damp hands, take a spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. The mixture should make around 4-5 meatballs per person. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the meatballs and cook until browned and cooked through, 8-10 minutes. Remove from the pan and set aside. Cover with foil to keep warm.

Return the frying pan to a medium high heat with a drizzle of olive oil if neccessary. Add the sugar snap peas to the pan and cook, tossing, until just tender, 2-3 minutes. Add the Asian greens, soy sauce (for the veg) and mixed sesame seeds to the pan and cook, tossing, until wilted, 1-2 minutes.

Set aside a portion of the pork meatballs for lunch. Drain the pickled onion. Divide the garlic rice between bowls. Top with the sesame veggies, pork meatballs and 1/2 the pickled onion. Drizzle over the sweet chilli sauce and garnish with the mint and red chilli (if using).