Full of punchy flavours balanced with fresh vegetables, this Vietnamese-inspired meatball salad bowl is doused in a tangy, sweet and spicy dressing to bring a little zing to your evening. You could also serve this with rice noodles, if you'd like heartier serves.
Trim the tough green stalk from lemongrass and discard. Halve lemongrass stalk and refrigerate half for a later use. Finely chop remaining lemongrass. Thinly slice spring onion. Place lemongrass, spring onion, pork mince, 1 teaspoon sugar and ½ teaspoon salt flakes and pepper in a bowl and mix well to combine.
Using slightly damp hands, roll mince mixture into approximately 8 heaped tablespoon-sized meatballs.
Heat oil in a non-stick frypan over medium-high heat. Add meatballs and cook, turning, for 8–10 minutes or until golden brown and cooked through. While meatballs are cooking, continue with steps 4 and 5.
Finely zest and juice lime. Finely chop chilli. Place chilli, lime zest and juice, fish sauce, 20ml (1 tablespoon) hot water and remaining sugar in a small bowl and mix well to combine.
Wash lettuce and separate leaves. Peel and cut carrot into matchsticks. Thinly slice radishes into rounds.
Divide lettuce, carrot and radish between bowls. Top with meatballs and drizzle with lime and chilli dressing to serve.