Into a bowl, add your pork mince, grated red chilli, fish sauce, 3 finely chopped spring onions, a handful of chopped mint, a handful of chopped coriander, a grated clove of garlic, cornflour and a tbsp of grated ginger. Season with black pepper.

Add some vegetable oil to a pan. Add the meatballs once the oil is hot. Drizzle a tablespoon of soy sauce over the balls. Cook for 3 minutes on each side, turning the balls when they are browning and caramelized.

Remove any excess oil from the pan and make your sauce. Into the pan, add 2 tbsp of soy sauce and 200ml of low-salt chicken stock. With a wooden spoon, de-glaze all the sticky bits off the bottom of the pan. Squeeze in the juice of a lime and grate in a small knob of ginger.

Make your cornflour slurry. In a cup, mix two tsp of cornflour with 100ml of water until it has dissolved.

Serve the meatballs on some hot rice noodles. Scatter over any leftover coriander and mint leaves. Tuck in. Enjoy!