Vietnamese Grilled Pork Patties With Rice Noodles & Salad

READY IN: 45mins

INGREDIENTS

  • NOODLES AND SALAD
  • 8ouncesrice vermicelli
  • 1headboston lettuce, torn into bite-size pieces(8 ounces)
  • 1English cucumber, peeled, quartered lengthwise, seeded and sliced thin on bias
  • 1cupfresh cilantro leaves, chopped
  • 1cupfresh mint leaves, torn if large(can add or sub Thai basil)
  • SAUCE
  • 1smallThai chile, stemmed and minced
  • 3tablespoonssugar
  • 1garlic clove, minced
  • 23 cuphot water
  • 5tablespoonsfish sauce
  • 14 cuplime juice (2 limes)
  • PORK PATTIES
  • 1largeshallot, minced
  • 1tablespoonfish sauce
  • 1 12 teaspoonssugar
  • 12 teaspoonbaking soda
  • 12 teaspoonpepper
  • 1lbground pork
  • NUTRITION INFO

    Serving Size: 1 (271) g

    Servings Per Recipe:4

    Calories: 593

    Calories from Fat 222 g 38 %

    Total Fat 24.7 g 38 %

    Saturated Fat 9.1 g 45 %

    Cholesterol 81.8 mg 27 %

    Sodium 2454.7 mg 102 %

    Total Carbohydrate67.5 g 22 %

    Dietary Fiber 2.7 g 10 %

    Sugars 14.5 g 58 %

    Protein 24.3 g 48 %

    DIRECTIONS

  • FOR THE NOODLES AND SALAD: Bring 4 quarts water to boil in large pot. Stir in noodles and cook until tender but not mushy, 4 to 12 minutes. Drain noodles and rinse under cold running water until cool. Drain noodles very well, spread on large plate, and let stand at room temperature to dry. Arrange lettuce, cucumber, cilantro, and mint (and/or basil) separately on large platter and refrigerate until needed.
  • FOR THE SAUCE: Using mortar and pestle (or on cutting board using flat side of chef’s knife), mash Thai chile, 1 tablespoon sugar, and garlic to fine paste. Transfer to medium bowl and add hot water and remaining 2 tablespoons sugar. Stir until sugar is dissolved. Stir in fish sauce and lime juice. Set aside.
  • FOR THE PORK PATTIES: Combine shallot, fish sauce, sugar, baking soda, and pepper in medium bowl. Add pork and mix until well combined. Shape pork mixture into 12 patties, each about 2 1/2 inches wide and 1/2 inch thick.
  • FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  • FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
  • Clean and oil cooking grate. Cook patties (directly over coals if using charcoal; covered if using gas) until well charred, 3 to 4 minutes per side. Transfer grilled patties to bowl with sauce and gently toss to coat. Let stand for 5 minutes.
  • Transfer patties to serving plate, reserving sauce. Serve noodles, salad, sauce, and pork patties separately.
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