MISSING VERMICELLI NOODLES [Taste Tours] NZ Chicken Laksa with Vermicelli Noodles & Ginger Pork Meatballs

In a large bowl, combine the pork mince, ginger lemongrass paste, fine breadcrumbs and a good pinch of salt. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. The mixture should make around 5-6 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Remove from the heat and toss through the sweet chilli sauce and a squeeze of lime. Set aside on a plate and cover to keep warm.

While the meatballs are cooking, in a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and onion and cook, tossing, until tender, 4-6 minutes. Add the garlic paste, Southeast Asian spice blend and makrut lime and cook, stirring, until fragrant, 1-2 minutes. Add the coconut milk, water and vermicelli noodles. Bring to a boil, then reduce the heat to medium and simmer until the noodles have softened, 5 minutes. Add the soy sauce, fish sauce (optional), brown sugar and a squeeze of lime juice and stir until combined. TIP: Add a splash of water if the soup looks too thick.

Wipe out and return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini and cook until softened, 4-5 minutes. Add the oyster sauce, a generous splash of water and Asian greens and cook until softened, 1-2 minutes.