BETA
Ginger Pork Patties with Vermicelli Salad
Small ginger-scented pork patties sit over rice noodles, lettuce and mint with a bright lime dressing.
40 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Ground pork600 g
- Rice vermicelli noodles280 g
- Fresh ginger20 g
- Garlic3 cloves
- Fish sauce2 tbsp
- Brown sugar3 tsp
- Canola oil1 tbsp
- Lime2 whole
- Water60 ml
- Cucumber220 g
- Carrot150 g
- Lettuce120 g
- Fresh mint12 g
- Black pepper0.5 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Fish in fish sauce; check packaged noodles and sauce labels.
Method
Make a fresh dressing
Wash the produce. Grate the ginger, mince the garlic and shred the lettuce and carrot; slice the cucumber into thin strips. Whisk the juice of both limes with 1 tbsp fish sauce, 2 tsp sugar and 60 ml water. Set the dressing and vegetables aside before handling the pork.
Shape and cook the patties
Mix pork with ginger, garlic, remaining 1 tbsp fish sauce, remaining 1 tsp sugar and pepper. Shape into 12 patties about 1 cm thick. Heat oil in a large skillet over medium heat and cook in two batches for 4–5 minutes per side. Check the centre of each patty reaches 71°C (160°F), inserting the thermometer from the side. Transfer cooked patties to a clean plate, not the raw-meat plate.
Cook the noodles
While the patties cook, prepare the vermicelli in boiling water according to its package, usually 3–5 minutes. Drain, rinse briefly under cold drinking water and shake dry. Use clean utensils for the salad.
Put the bowls together
Divide noodles, lettuce, cucumber and carrot among four bowls. Add three hot patties to each bowl, tear over the mint and spoon on the dressing. Serve immediately; refrigerate any leftovers within 2 hours.
Make the patties thin and even so the centres cook before the outside darkens.
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