First, make the caramel by adding the caster sugar and 50ml (1¾floz) cold water to a small pan. Swirl to dissolve, then simmer for 5-10 minutes over a medium heat until amber coloured. Do not stir. Turn off the heat and add the remaining cold water. Set aside.
Place the lemongrass into a food processor and blitz until fairly smooth (it will still be a little fibrous). Add the ginger, garlic, lime zest and juice and blitz again. Tip the paste into a bowl and add the pork mince, 2 tbsp cooled caramel and 1 tsp fish sauce. Season with pepper, mix well, then chill for 30 minutes.
For the dipping sauce. Mix together the sugar and water and stir until dissolved. Add the remaining ingredients and stir. Set aside.
Preheat the oven to 170ºC/Gas Mark 5. Line a small baking tray with Bacofoil® The Non- Stick Kitchen Foil (the non-shiny side facing up as this will ensure the meatballs don’t stick). Shape the pork mixture into 16 meatballs and place on the lined tray. Bake for 20 minutes, then sprinkle over the spring onion and red chilli and cook for a further 5 minutes.
Meanwhile, make the noodle salad. Cook the noodles, drain and rinse in cold water, then place into a large serving bowl or divide between individual bowls.
Arrange the lettuce, carrots, cucumber and radish onto a board or platter along with the meatballs and scatter over the coriander and mint. Serve with the peanuts and dipping sauce on the side.