Noodle salad with lemongrass pork patties
If you only have a small barbecue this recipe is ideal as the patties don’t take up much room on the grill and they cook quickly, too – the bulk of the work is done beforehand. The pork mix can also be used to make four fragrant burgers that can be served in buns with salad if you prefer. Barney Desmazery
SERVES 4-6 PREP 45 mins COOK 20 mins EASY
For the patties
3 garlic cloves thumb-sized piece of ginger stalks from a small bunch of coriander, leaves reserved for the salad
2 sticks of lemongrass
1 red chilli, (deseeded if you like)
1 small bunch spring onions, white parts and green parts separated
500g pork mince
1 tsp fish sauce
1 tbsp soy sauce
sunflower oil, for barbecuing
For the dressing
2 tbsp fish sauce
2 tbsp light brown soft sugar
2 tbsp sweet chilli sauce, plus extra to serve
2 limes, 1 zested, both juiced
For the salad
4 nests rice vermicelli noodles
2 handfuls ready-to-eat beansprouts
2 carrots, finely shredded or peeled into ribbons
handful of green beans, topped and tailed and finely sliced
large handful of roasted peanuts, roughly chopped, to serve
To make the patties, put the garlic, ginger, coriander stalks, lemongrass, chilli and whites from the spring onions onto a board and keep chopping with a large knife until as finely chopped as possible – you can also use a mini food processor for this. Tip into a bowl and add the pork mince, fish sauce and soy sauce and scrunch everything together with your hands until fully combined. Split into 12 and shape into balls, then flatten into small patty shapes. Move to a tray, cover and
