To make the Bahn Mi Pickles, sterilise 1-2 jars depending on their size. I do this by filling my kitchen sink with boiling water and submerging the jars and lids for 5 minutes and then drying them in a low oven for about 10-15 minutes, or until they are completely dry. You can also use your dishwasher on its highest setting.

Peel and cut up the daikon and carrots julienne (thin strips like matchsticks). Combine the water, sugar, salt and rice wine vinegar and stir to combine until the sugar and salt have dissolved. Pack the vegetable matchsticks as vertically as possible into your jars, and top up with the pickling liquid. Seal the jars and set aside in the fridge for at least 30 minutes before using, but they are best after a day. Store in the fridge for up to 1 week.

To make the meatballs, place the ingredients into a bowl and combine with your hands. Wet your hands and roll into balls. Cook in batches if necessary, in a medium frypan over medium heat until browned and cooked through.

To make the satay-ish sauce, stir together the almond butter, lime juice soy sauce, fish sauce and chilli if using. Add 1 tablespoon of hot water at a time until it reaches your desired consistency.

To assemble your bowls, finely chop your vegetables (red cabbage, cucumber, radishes, chilli etc) and herbs. Halve the avocados, thinly slice the flesh and carefully scoop out with a large spoon. Prepare the noodles according to packet instructions - mine said to soak in boiling water for 5 minutes and then drain.

Place the chopped vegetables, avocado, vermicelli noodles, your homemade pickles and the cooked meatballs into serving bowls. Scatter with herbs, chilli, black sesame seeds and lime wedges for garnish. Serve the sauce on the side or drizzle over the top.

If you’re making this for a dinner party, you could have all the ingredients prepped in the centre of the table and each person can build their own bowl.