Serves 4

For the pork rice bowls:

1 cup Spekko Saman White Rice

2 cups water

1 tsp salt

500g pork mince

3 Tbs Thai 7-spice blend

Handful fresh coriander

1 red chilli, finely chopped

2 spring onions, chopped

Salt and pepper to taste

1 cup sesame seeds (preferably combination of black and white sesame seeds)

2 Tbs oil for frying.

For the noodle broth:

750ml chicken stock

4 Tbs soy sauce

2 Tbs 7-spice blend

1 stick lemongrass, bruised

1 star anise

1  Tbs Huletts brown sugar

To serve:

200g rice noodles, soaked in hot water then drained

80g mange tout/sugar snap peas, finely shredded

2 spring onions, sliced

1 red chilli, sliced

Fresh Coriander leaves

In a pot, combine the Spekko rice, water and salt, then bring to the boil and simmer until the rice is tender and cooked through. Then allow rice to cool to room temperature.

Preheat oven to 200C

In a bowl, mix together the cooled rice, pork mince, 7-spice, coriander, chilli and spring onions.

Season with salt and pepper, then form into 12 meatballs.

Roll each ball into the sesame seeds to coat all over then place onto a greased oven tray. Drizzle with oil, then roast in the oven for 15 minutes or until golden and cooked through.

In a pot, place the chicken stock, soy, 7 spice, lemongrass, star anise and sugar, then simmer for 30 minutes.

To serve, place a handful of noodles into the bottom of a bowl, top with mange tout, spring onions, chilli and the meatballs.

Ladle on the hot broth, then top with a scattering of coriander. Serve immediately.