
This fresh Vietnamese-style noodle salad pairs smoky lemongrass pork patties with rice vermicelli, crunchy vegetables, and a bright lime dressing. It is light yet satisfying, with plenty of texture and a balance of sweet, savory, spicy, and tangy flavors. Perfect for warm-weather dinners, casual entertaining, or meal prep.
Make the pork mixture: finely chop the garlic, ginger, coriander stalks, lemongrass, red chilli, and the white parts of the spring onions. Put everything in a bowl with the pork mince, fish sauce, and soy sauce, then mix until evenly combined.
Divide the pork mixture into 12 equal portions and shape them into small patties. Place on a tray, cover, and chill for at least 15 minutes to help them firm up.
Whisk together the light brown sugar, sweet chilli sauce, lime zest, and lime juice to make the dressing. Cook the rice vermicelli according to the package directions, then rinse under cold water and drain well. Toss the noodles with the beansprouts, carrots, green beans, the green parts of the spring onions, and most of the coriander leaves.
Heat a barbecue or grill pan over medium-high heat. Lightly oil the pork patties and cook for 4 to 5 minutes per side, or until lightly charred and cooked through. Toss the noodle salad with most of the dressing and transfer to a serving platter. Top with the hot pork patties, drizzle over the remaining dressing, and finish with the rest of the coriander and the chopped peanuts. Serve with extra sweet chilli sauce, if desired.
If you do not have a barbecue, cook the patties in a grill pan or skillet over medium-high heat. For easier prep, the patties and dressing can both be made a day ahead and kept chilled. If using regular soy sauce, the dish may not be gluten-free, so use tamari if needed.




