1 Finely grate one carrot. Cut the remaining carrots into thin matchsticks. Combine the pork mince, grated carrot, coriander, 2 teaspoons of grated ginger, half of the chilli and the extra teaspoon of fish sauce in a large bowl. Using clean hands, mix until well combined. Roll tablespoons of the mixture into 20 meatballs.
2 Place the noodles in a large heatproof bowl. Cover with boiling water and set aside to soak for 5 minutes, or until the noodles are softened. Refresh under cold running water. Drain.
3 Spray a large non-stick frying pan with olive oil and place over medium heat. Cook meatballs, turning, for 8 minutes, or until the meatballs have become golden and cooked through.
4 Meanwhile combine fish sauce, lime juice, sugar, and remaining chilli and ginger in a small bowl; stir to dissolve sugar. Add sauce to meatballs and toss to combine. Simmer for 30 seconds.
5 Divide noodles, carrot sticks, salad leaves, cucumber and tomatoes between four serving bowls. Top each with 5 meatballs and drizzle with the sauce. Serve garnished with extra coriander.