In a large jar with lid, dissolve the caster sugar in a little boiling water, add the salt, rice vinegar, carrot and daikon, stir it all around, making sure the vegetables are covered, pop the lid on, and refrigerate.

In a frying pan over medium-high, heat one tablespoon of oil until shimmering, fry the finely diced onion until soft, add the minced garlic, combine and fry for a minute until fragrant, then transfer to a small bowl and set aside to cool.

In a shallow dish, soak the slice of bread in enough water so it’s covered, then in a mixing bowl, combine the onion and garlic, ground pork, minced ginger, fish sauce, white pepper, sugar, soaked bread (excess water squeezed out), and finely chopped fresh herbs.

Roll a teaspoon of the pork mixture into a small meatball and microwave or fry until cooked to taste and, if needed, adjust the seasoning to suit your palate. Use a tablespoon to scoop out a heaped spoonful of pork mixture and roll it between your two hands a few times to roughly form a 5cm-diameter ball. Set it down on a tray and repeat. You should end up with around 16 meatballs.

In a wok or pan, heat three tablespoons of oil over medium heat under shimmering. Using tongs, transfer the meatballs to the pan so they’re not touching and shallow-fry, turning occasionally, until all sides are golden-brown, then transfer to a clean tray. You may have to fry them in two batches. Transfer the tray of meatballs, covered in foil, to a warm oven while you make the noodles.

Prepare the noodles by following the instructions on the packe: some call for boiling the noodles while others only require soaking. Transfer to a fine mesh strainer and allow to drain well.

Distribute the noodles between bowls; top with meatballs, spoon the sauce over them and sprinkle with crispy fried shallots; garnish with slices of cucumber and red chillies, the carrot and daikon quick pickle, and fresh herbs. Serve with wedges of limes, which add even more zing.