LEMONGRASS PORK PATTIES ON VERMICELLI
Bright and intense flavours make summertime noodles a great fast meal option. This Thai-inspired dish can be a vehicle for homemade or bought additions (such as a Farro hot roast chicken or roast pork from your local Chinese market) to create a superfast meal. Here we make lemongrass pork patties to top our noodles, coupled with plenty of fresh herbs.
Ingredients
For the pork patties:
500g Freedom Farms pork mince
2 shallots, peeled and very finely chopped
1 stick lemongrass, trimmed of tough outer leaves and finely chopped
2 cloves garlic, peeled and finely chopped
2 tablespoons Mega Chef fish sauce
1-2 teaspoons sugar
2 teaspoons freshly ground black pepper
For the noodles:
500 g Double Phoenix vermicelli, soaked in just-boiled water for 15-20 mins, drained
For the dressing:
2-3 red chillies, deseeded and finely chopped
2 tablespoons Mega Chef fish sauce
2 teaspoons palm sugar (or more to taste) grated
Juice of 3 limes
1 bunch coriander, washed well and roughly chopped
½ cup toasted peanuts, crushed in a food processor or mortar and pestle
1 packet mung beans, rinsed and drained
Method
In a bowl mix well the pork mince with all the ingredients
To remove excess air and create a sticky paste, pick up part of mix and slap it back into the bowl heavily. Repeat with the mix until it feels sticky and well mixed
With wet hands take 2 tablespoons or so of mix and form into patties
Place on an oiled plate in a single layer then place gladwrap between the layers as you add them
Set aside in the refrigerator for at least 30 mins, but ideally up to 3 hours
To cook the patties, heat a nonstick fry pan or get your BBQ really hot and cook the patties 3-4 mins each side or until cooked through
To serve: Mix all the dressing ingredients (except the mung beans and reserving a third of the coriander for serving) together in a large bowl
Add the noodles and toss well to coat evenly
Divide the noodles between four bowls
Top with the patties, the remaining coriander and the mung beans