Place the first six ingredients for the meatballs in a medium bowl, with 1/4 tsp of salt and 3/4 tsp of ground white pepper. Stir well to combine, until the sugar dissolves, then add the rice and meat. Mix well, then form into roughly 30 g balls. Flatten them slightly and place on a baking tray. Keep in the fridge until ready to cook.

Next make the nouc cham. Put the garlic, chillies and flakes salt into a pesstle and mortar and pound to form a wet paste ; the chillies won’t break down completely. Add the remaining ingredients, then transfer to a screw top jar. If you don’t have pestle and mortar, place all the ingredients in a food processor and pulse until the chillies and garlic are broken up.

Put half of the oil into a large frying pan and place on a medium - high heat. Add half the patties and cook from 4 - 5 minutes, turning them halfway, until cooked through. Add the rest of the oil to the pam and continue with the remaining batch. Transfer to a salad platter and serve warm or at room temperature.

When ready to serve, prepare the salad platter by stacking the lettuce cups on the side of the plate,sliced cucumber and reserved herbs around. Pour the noch cham into small serving bowl so each person has their own little dipping sauce.

Enjoy