Ingredients
The following ingredients have 4 Servings
- 500g pork mince
- 2 garlic cloves, crushed
- 2 lemongrass stalks (white part only), finely chopped
- 3 tsp fish sauce
- 1 egg, lightly whisked
- 1 bunch coriander, leaves picked, stalks finely chopped
- 3 spring onions (white and dark-green parts only), thinly sliced into ‘coins’
- 1 tbs peanut or vegetable oil
- 200g rice vermicelli noodles
- 1 iceberg lettuce, leaves separated
- 1 bunch mint (use Vietnamese
- 100g bean shoots
- Nuoc cham to serve
Instruction
- Preheat oven to 140°C (120°C fan-forced).
- Combine the pork, garlic, lemongrass, fish sauce, egg and 1 tbs of the coriander stalks in a bowl. Finally, add the spring onion (you add this last as you want the coins to be crunchy little surprises in the patties). Shape into walnut-sized balls, then gently flatten into 2cm-thick patties. Place on a tray and chill for 15 minutes to firm.
- Heat the oil in a large frypan over medium-high heat. Take care not to overcrowd the pan so the oil stays hot. Add about 6 patties at a time and cook, turning occasionally, for 3 minutes or until golden and cooked through. Don’t overcook them, as they will continue to cook in the residual heat – we’re not after sawdust here. Place the cooked patties in a baking dish and keep warm in the oven while you cook the rest.
- Meanwhile, cook the noodles following the packet directions. Drain and rinse under cold running water. Drain well.
- To serve, divide noodles among serving bowls. Top each bowl with a few patties. Serve the remaining patties in the middle of the table, along with piles of lettuce, mint, bean shoots and the coriander leaves.
- To eat, take a lettuce leaf and add some mint, coriander, bean shoots and noodles. Top with a patty. Wrap and dunk in the nuoc cham dipping sauce.
