Ingredients
Pickles (Must be prepared 1 day ahead of time)
Pickling liquid
- 2 cups rice vinegar or white vinegar
- 2 cups sugar
Vegetables
- 350g white or red cabbage
- 2 medium carrots, peeled, halved lengthways, sliced thinly on a diagonal
- 1/2 large continental cucumber, quartered lengthways, seeds sliced off and discarded, cut diagonally into 3mm slices
- 1tsp salt
Meatballs (Must be prepared 1 day ahead of time)
- 1kg Lilydale Free Range Chicken Mince
- 1/2 head of garlic, peeled, finely chopped
- 1/4 cup self raising flour
- 1 Tbs fish sauce
- 2 1/2 tsp salt
- 1 tsp cracked black pepper
- 130g caster sugar
- 2 Tbs honey
- Any vegetable based oil for greasing
Nuoc Mam
- 2 medium garlic cloves, peeled, finely chopped
- 1 bird’s eye chilli, finely chopped
- 50ml lime or lemon juice
- 50ml rice vinegar or white vinegar
- 2 Tbs caster sugar
- 1/4 cup water
Bits & Pieces
- 1 large bunch each of Thai basil, coriander & mint (laksa leaf is also a good one!)
- 1/4 iceberg lettuce, finely shredded
- 500g rice vermicelli, soaked in water for 30 minutes, blanched in boiling water until al dente, drained in a colander