Vietnamese-Style Beef Meatball & Rice Bowl

• Meanwhile, thinly slice cucumber into halfmoons. In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside. • Cut carrot into thin sticks. Roughly chop Asian greens. • In a small bowl, combine sweet chilli sauce, a splash of water and fish sauce & rice vinegar mix.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook, until fragrant and wilted, 1-2 minutes. Transfer to a bowl, season and cover to keep warm.

• Meanwhile, in a medium bowl, combine beef mince, fine breadcrumbs, Asian BBQ seasoning and the egg. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

TIP: The ginger paste helps to bind the meatballs!

• Return frying pan to medium-high heat with a drizzle of olive oil. • Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove from heat, and add sweet chilli mixture, tossing to coat.

TIP: For best results, drain the oil from the pan before cooking the sauce.