The Chef’s Pig Challenge

Unleash your inner chef! Don’t just use this delicious ingredient for sausage rolls and stuffing. Try this simple Vietnamese meatball salad recipe using Hill Farm Rapeseed Oil.

Whats in it:

300g rice noodles, cooked

1 medium gem lettuce, very thinly sliced

1 small cucumber

4 spring onions sliced thinly on the diagonal

large handful fresh mint, coriander and basil leaves 1 red chilli very finely chopped

4 heaped tbsp Pickled red cabbage

For the dipping sauce

half small cucumber, deseeded and grated

juice of two small limes

4 tbsp cold water

2 tbsp Vietnamese fish sauce

1 tsp sugar

1 tsp rice vinegar

1 red chilli, deseeded and finely chopped

1 garlic clove, minced

How to make it:

Prepare the rice noodles according to pack instructions. Rinse with cold water, drain thoroughly and set aside. Create cucumber ribbons using a potato peeler, and use your hands to squeeze its juice into a small bowl. Add the cucumber ribbons and all remaining dipping sauce ingredients and stir together. Set aside. Put the sugar and fish sauce in a small saucepan and cook over medium-low heat until the sugar dissolves. Set aside to cool. Put the shallot, garlic, chopped mint and pork in a bowl. Add the sugar/fish sauce and use your hands to thoroughly mix everything together. Cover with cling film and chill for at least an hour. Shape the Chefs’ pig into small meatballs and pan fry with a little Hill Farm Rapeseed oil until golden. Divide the cold noodles, lettuce, cucumber, spring onions and herbs between four bowls.