Vietnamese noodles with lemongrass pork patties, mint and lime
Chile and ginger-spiced pork patties are brightened up with citrusy lemongrass and mint in this fresh, simple and extremely satisfying dish that will transport you to Vietnam.
- Small bunch cilantro
- 1-inch piece ginger
- 1 clove garlic
- 1 Thai chile
- 8 ounces ground lemongrass pork
- 4 ounces rice noodles
- sweet fish sauce
- 1 lime
- small bunch mint
- ¼ cup toasted peanuts
- ½ cup shredded carrot
- 2 cups bean sprouts
Prep ingredients, make sauce
Wash cilantro and coarsely chop.
Peel and mince ginger and garlic.
Rinse chile, then deseed and mince.
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.
Cook patties, prep garnishes
Wash mint and chiffonade by slicing into thin strips.
Roughly chop peanuts.