Mix all the meatball ingredients together, make sure all ingredients are combined evenly.
Shape into 3 BIG meatballs. Give the meatballs a thin coating of cornflour.
Fry the meatballs in medium heat (about 150'C) hot oil. Drain and set aside.
In a casserole, lay half the leaves at the bottom then put all the sauce and seasoning in.
Pour the mushroom soaking water in and if neccessary, pour some water in to cover up to half the height of your meatballs.
Then lay the meatballs and mushrooms on top, finally complete with the rest of the leaves.
Bring to the boil, then turn the heat to low, cover and cook for 5 minutes.
Give it a stir and cover again, cook for another 15 minutes. Add the rice vermicelli and cook for a further 5 minutes.
Serve in the casserole with steaming hot rice.