Vietnamese noodles with lemongrass pork patties, mint and lime

Vietnamese noodles with lemongrass pork patties, mint and lime

2 Servings, 790 Calories/Serving

48 Minutes

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.

In your bag

  • 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

Nutrition per serving



Prep ingredients, make sauce

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.


Cook noodles

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.


Cook patties, prep garnishes

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.


Assemble, plate

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.