Vietnamese Pork Meatballs with Veggie Rice and Nuoc Mam Dressing

Steps

1. Bring a full kettle to the boil. Preheat BBQ grill to high (if using). Combine all veggie rice ingredients (except broccoli and corn) in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, covered, for a further 8 minutes. Do not lift lid during cooking.
2. Whisk egg in a large bowl, measure out 2 tablespoons worth and discard remaining. Add all remaining Vietnamese pork meatball ingredients to the bowl and mix well. Using clean hands and a tablespoon measure, shape into golf ball-sized balls and set aside on a plate.
3. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook meatballs for 6-7 minutes, turning to brown each side, until cooked through. Set aside, covered, to keep warm.
4. While meatballs cook, place broccoli and corn in a heat-proof bowl and cover with boiling water. Cover and leave to cook for 3-4 minutes, until broccoli is bright green and tender. Drain well and add to pot with cooked rice. Mix to combine.
5. Combine all nuoc mam dressing ingredients in a small bowl and set aside.
6. To serve, place veggie rice onto plates and top with Vietnamese pork meatballs. Drizzle with nuoc mam dressing and sprinkle over coriander and chopped peanuts.