• 1 fennel bulb, stalks removed
• ½ small red onion
• 3 tablespoons fresh lime juice
• 1 tablespoon Thai fish sauce
• 1 teaspoon brown sugar
• 50gr/2oz glass noodles
• 400gr/14oz ground pork
• 2 carrots, peeled and grated
• 1 red pepper, deseeded, finely diced
• 2 spring onions, chopped
• 2cm/1inch fresh ginger root, peeled and grated
• 2 garlic cloves, crushed
• 1 dried chili pepper, crushed
• 1 tablespoon soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons fresh coriander / cilantro leaves, roughly chopped + 1 tablespoon for decoration
• 1 head radicchio

Cut fennel bulb in half crosswise and then lengthwise into very thin slices. Cut red onion into very thin slices. Combine the fennel, red onion, lime juice, fish sauce, and sugar. Cover and chill for one hour.

Soak glass noodles in hot water 5 minutes to soften -drain well, cut into short strands.

Mix ground pork, with carrots, red pepper, spring onions, ginger root, garlic, and chili pepper.

Heat the sesame oil in a wok until very hot but not smoking. Throw in the meat and vegetables mixture and stir-fry for 5 minutes, until barely tender, then add the soy sauce. Stir-fry for another 2 minutes. Take off the heat

Combine coriander / cilantro leaves and noodles with the meat and vegetables mixture.

To serve, separate leaves from the radicchio head. Spoon fennel salad into a radicchio cup, then cover with the meat, vegetables and noodle mixture and sprinkle coriander / cilantro leaves on top. Serve immediately.