Equipment
Ingredients
Pickled Vegetables
- 150 g green papaya, peeled and julienned
- 100 g carrot, peeled and julienned
- 50 ml white vinegar
- 25 g sugar
- 3 g salt
Lemongrass Pork Patties
- 500 g ground pork, at least 20 percent fat content
- 2 lemongrass, tough outer layers removed, finely minced
- 3 garlic, minced
- 1 shallot, minced
- 15 ml fish sauce
- 15 ml oyster sauce
- 10 g sugar
- 2 g black pepper, freshly ground
- 30 ml neutral cooking oil, for pan-frying
Warm Citrus Broth
- 400 ml warm water
- 60 ml fish sauce
- 50 g sugar
- 60 ml lime juice, freshly squeezed
- 2 garlic, minced
- 1 bird's eye chili, thinly sliced
Noodles and Accompaniments
- 250 g dried rice vermicelli noodles
- 30 g fresh mint, leaves picked and washed
- 30 g fresh cilantro, leaves picked and washed
- 30 g thai basil, leaves picked and washed
- 100 g cucumber, thinly sliced
Nutrition (per serving)
Method
Combine the julienned green papaya and carrot in a bowl with the white vinegar, 25g of sugar, and salt. Toss well to coat the vegetables thoroughly. Let sit at room temperature to pickle while preparing the rest of the meal.
In a large mixing bowl, combine the ground pork, minced lemongrass, minced garlic, minced shallot, 15ml of fish sauce, oyster sauce, 10g of sugar, and black pepper. Use your hands to mix until the meat becomes slightly sticky and well integrated. Set aside to marinate for 30 minutes.
Bring a saucepan of water to a boil. Add the dried rice vermicelli noodles and cook according to the package directions, usually about 3 to 5 minutes. Drain immediately and rinse thoroughly under running cold water to halt the cooking process and remove excess starch. Set aside.
Divide the marinated pork mixture and form it into small, slightly flattened patties, aiming for about 40 grams each. Press slightly in the center of each patty to prevent them from puffing up during cooking.
Heat the neutral cooking oil in a large skillet or frying pan over medium-high heat. Add the pork patties in batches to avoid crowding the pan. Sear for 3 to 4 minutes per side until a deep, dark caramelized crust forms and the internal temperature reaches 74°C/165°F. Transfer cooked patties to a paper towel-lined plate.
In a medium bowl or saucepan, whisk together the warm water, 50g of sugar, 60ml of fish sauce, and lime juice until the sugar is completely dissolved. Stir in the remaining minced garlic and the sliced bird's eye chili. Taste and adjust seasoning if necessary. Keep the broth pleasantly warm.
To serve, divide the cold rice noodles, fresh herbs, and cucumber slices among serving plates. Place the hot pork patties and a spoonful of the drained pickled vegetables into small, individual serving bowls. Generously ladle the warm citrus broth over the patties in the bowls. Diners eat by dipping small amounts of noodles and herbs into their bowls of warm broth and pork.
Chef's Notes
- The contrast of temperatures is essential to this style of dish. Aim for cold noodles, crisp chilled herbs, piping hot patties, and a distinctly warm dipping broth.
- Using ground pork with at least a 20 percent fat content is critical. Lean pork will dry out quickly under the high heat needed for proper caramelization.
- When preparing the lemongrass, peel away the fibrous, tough outer sheaths until you reach the pale, tender core. Mincing this finely and massaging it slightly releases essential oils, maximizing aromatics without leaving a woody texture.
- Allowing the pork mixture to marinate until it becomes slightly tacky develops the proteins. This acts as a natural binder, entirely eliminating the need for eggs or breadcrumbs.
Storage
Refrigerator: 4 days — Store noodles, broth, pork, and herbs in separate airtight containers to maintain textures.
Freezer: 2 months — Pork patties can be frozen before or after cooking. Do not freeze the noodles, herbs, or pickled vegetables.
Reheating: Reheat broth and patties gently on the stovetop. Microwave patties covered with a damp paper towel if short on time. Serve noodles cold or at room temperature.
