- 100 g rice noodles
- 1.2 litres water
- 1 t fish sauce
- 1 t lemon juice
- 1 t sea salt, plus extra to taste
- 1 fresh chilli
- 500 g sustainably sourced, white-fleshed fish
- 2 t fresh coriander, chopped
- ½ lemon zest and juice
- 100 g breadcrumbs
- Freshly ground black pepper to taste
- 350 g pork belly, skin removed
- 100 g green papaya, thinly sliced
- Assorted fresh leaves
Boil the rice noodles in salted water for 2 to 3 minutes. Drain and rinse under cold water.
Pour the water into a saucepan along with the fish sauce, lemon juice, palm sugar, sea salt, to taste, and chilli. Bring to the boil, then remove from the heat and set aside.
Finely chop the fish and mix it with the coriander, lemon juice and zest and breadcrumbs. Season to taste, then shape the mixture into small cakes using your hands and set aside.
Thinly slice the pork belly, then fry over a medium to low heat until crisp and most of the fat is rendered. Remove and set aside.
Fry the fish cakes in the pork fat over a medium heat until golden.
Place the fish cakes and crispy pork in rice bowls and top with thinly sliced papaya. Pour over the hot broth and serve with the noodles and leaves on the side.