Lemongrass pork patties on noodle salad
9
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
After you’ve tried this dish you will see why it’s so popular in Vietnam. A fresh crunchy salad with hints of coriander is best served with these delicious lemongrass infused pork patties. Top with lime juice for extra zing!
Ingredients
Dry rice noodles
200 g
Sweet chilli sauce
⅓ cup(s), (80ml)
Lime juice
2 tbs
Lean pork mince
500 g
Fresh lemongrass
1 piece(s), pale section only, finely chopped
Fresh ginger
2 tsp, finely grated
Carrot(s)
2 medium, cut into matchsticks
Chinese cabbage (wombok)
1 cup(s), (1/2 baby), finely shredded
Fresh coriander
1 cup(s), leaves
Oil spray
1 x 3 second spray(s)
Lime(s)
1 medium, cut into wedges to serve
Instructions
1
Prepare noodles following packet instructions or until just tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Combine chilli sauce and juice in a small jug. Set dressing aside.
2
Meanwhile, combine mince, lemongrass and ginger in a large bowl. Using clean hands, roll mixture into 12 balls. Flatten into 8cm patties. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook patties for 3 minutes each side or until browned and cooked through.
3
Add carrot, wombok, coriander and half the dressing to noodles. Toss to combine. Drizzle patties with remaining dressing and serve with salad and lime wedges.
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