Vietnamese noodles with lemongrass pork patties, mint and lime

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.