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Photo of Lemongrass pork patties on noodle salad by WW

Lemongrass pork patties on noodle salad

12
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
After you’ve tried this dish you will see why it’s so popular in Vietnam. A fresh crunchy salad with hints of coriander is best served with these delicious lemongrass infused pork patties. Top with lime juice for extra zing!

Ingredients

Dry rice noodles

200 g

Sweet chilli sauce

⅓ cup(s), (80ml)

Lime juice

2 tbs

Lean pork mince

500 g

Fresh lemongrass

1 piece(s), pale section only, finely chopped

Fresh ginger

2 tsp, finely grated

Carrot(s)

2 medium, cut into matchsticks

Chinese cabbage (wombok)

1 cup(s), (1/2 baby), finely shredded

Fresh coriander

1 cup(s), leaves

Oil spray

1 x 3 second spray(s)

Lime(s)

1 medium, cut into wedges to serve

Instructions

  1. Prepare noodles following packet instructions or until just tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Combine chilli sauce and juice in a small jug. Set dressing aside.
  2. Meanwhile, combine mince, lemongrass and ginger in a large bowl. Using clean hands, roll mixture into 12 balls. Flatten into 8cm patties. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook patties for 3 minutes each side or until browned and cooked through.
  3. Add carrot, wombok, coriander and half the dressing to noodles. Toss to combine. Drizzle patties with remaining dressing and serve with salad and lime wedges.

Notes

TIP: You can use lean chicken or turkey mince instead of pork.

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