Bun bo vien cha gio (meatballs and noodles with spring rolls)

Meatballs

• 40 g bread (approx. 1 slice), torn into pieces
• 40 g full cream milk
• 1 stalk fresh lemongrass, white part only
• 3 cm piece fresh ginger, peeled
• 1 fresh long red chilli, trimmed, deseeded if preferred and cut into halves
• 2 tsp fish sauce
• 500 g beef mince
• 500 g water

Glaze

• 80 g honey
• 40 g soy sauce
• 1 tbsp fish sauce
• 1 lime, zest only

Nuoc cham dressing

• 2 garlic cloves
• 1 fresh bird's eye chilli, trimmed and deseeded if preferred
• 60 g fish sauce
• 60 g white vinegar
• 125 g unsweetened coconut water
• 2 tbsp caster sugar
• 2 tbsp lime juice

Salad

• 150 g vermicelli noodles
• boiling water, for soaking
• green lettuce leaves
• 1 cucumber, deseeded and cut into slices on the diagonal
• 4 sprigs fresh coriander, leaves only
• 4 sprigs fresh Thai basil, leaves only
• 1 fresh long red chilli, trimmed, deseeded if preferred and cut into thin slices (optional)
• 4 spring rolls, cut into 3 pieces (see Tips)