For the patties

For the dressing

For the salad

  • 4 nests of rice vermicelli noodles
  • 2 handfuls of ready-to-eat beansprouts
  • 2 carrots, finely shredded or peeled into ribbons
  • handful of green beans, topped and tailed and finely sliced
  • large handful of roasted peanuts, roughly chopped, to serve


  • STEP 1

    To make the patties, put the garlic, ginger, coriander stalks, lemongrass, chilli and whites from the spring onions onto a board and keep chopping with a large knife until as finely chopped as possible – you can also use a mini food processor for this. Tip into a bowl and add the pork mince, fish sauce and soy sauce and scrunch everything together with your hands until fully combined. Split into 12 and shape into balls, then flatten into small patty shapes. Move to a tray, cover and chill until ready to cook. Will keep chilled for a day.

  • STEP 2

    To make the dressing whisk all the ingredients together and set aside. For the salad, cook the noodles following pack instructions, then rinse under cold water and drain well. Toss the noodles with the beansprouts, carrots, green beans, green parts of the spring onions and most of the reserved coriander leaves. The dressing can be made up to two days ahead and kept chilled, and the salad ingredients can be tossed together then covered and chilled the day before.

  • STEP 3

    To cook the pork patties, heat the barbecue until the coals are glowing orange with a grey ash on them. Drizzle and rub the patties with a little oil, then cook them on the bars of the barbecue for 4-5 mins on each side, until lightly charred and cooked all the way through. While the pork is cooking, drizzle the noodles and veg with most of the dressing and toss until everything is coated, then pile onto a platter. Lift the patties off the barbecue straight onto the noodles, drizzle with the rest of the dressing, scatter with the rest of the coriander and the peanuts. Serve with sweet chilli sauce on the side, if you like.

Recipe from Good Food magazine, July 2024


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