Three-step Vietnamese meatballs

These Vietnamese pork meatballs are perfect for that and couldn’t be easier to make. Instead of mince, this recipe uses pork sausages so all you have to do is squeeze the meat out of the casing, which is oddly satisfying. Once you’ve shaped them into little meatballs, they’re fried in a mix of sauces to creates a sticky and delicious glaze that truly is finger-licking good.

Serve with a simple salad and add a side of steamed rice if you want to bulk it up a bit.

Ingredients

• 600g pork sausages
• 2 tablespoons sunflower oil
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey

Method

1. Squeeze the sausage meat from its casings and roll into walnut-sized balls. Heat oil in a deep frypan over medium heat and cook the meatballs, turning, for 5-6 minutes until golden and cooked through.

2. Add fish sauce, soy sauce, honey and 1 tablespoon water to the pan and stir to coat, scraping the bottom of the pan, then set aside.

3. Serve with your favourite dipping sauce and a fresh garden salad.