Vietnamese Chicken Meatballs with Rice and Slaw Salad

Steps

1. Cook rice Bring a small pot of salted water to the boil. Combine rice, water and a pinch of salt 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Make meatballs Combine all meatball ingredients and ½ tsp salt in a large bowl and mix well. Use clean, damp hands to shape mix into golf ball-sized balls and set aside on a plate.
3. Cook meatballs Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs for 8-10 minutes, turning to brown each side until cooked through. Remove from pan and set aside, covered, to rest.
4. Cook peas and make dressing Cook peas in pot of boiling water for 1-2 minutes, drain and refresh under cold water. In a large bowl, whisk together all dressing ingredients
5. Make salad Dice cucumber 1cm and place in bowl with dressing, along with ranch slaw and peas. Gently toss to combine and season.
6. Serve rice topped with slaw and meatballs.