Vietnamese noodles with lemongrass pork patties, mint and lime

Bring a large pot of generously salted water to a boil over high heat. While the water heats:
Wash cilantro and coarsely chop.
Peel and mince ginger and garlic.
Rinse chile, then deseed and mince.
Juice lime.
In a medium bowl, combine seasoned pork with half of the cilantro, reserving the other half for garnish. Mix thoroughly with hands until well incorporated and shape into 4 even patties. In a separate small bowl, combine sweet fish sauce with 2 tablespoons lime juice and 2 tablespoons water. Stir in minced ginger, garlic and Thai chile (if you like spice) and set aside.

Add rice noodles to boiling water and cook until soft, about, 4 minutes. Drain noodles and rinse first with cold water, then hot water and finish with one more rinse of cold water. Drain to remove excess liquid.

In a grill pan, heat 1 tablespoon oil over medium-high heat until shimmering. Add patties, reduce heat to medium and cook until browned on both sides and cooked through, about 4 to 5 minutes per side. While the patties cook:
Wash mint and chiffonade by slicing into thin strips.
Roughly chop peanuts.

Place noodles in a bowl. Arrange carrots, cilantro, mint and bean sprouts on top of noodles. Top with pork patties and drizzle with sauce. Season to taste with salt. Garnish with peanuts.

The trick to peeling ginger in a flash.
On peeling and mincing garlic without a fuss.