You’ll Need
For the Pork Patties
600g pork mince
2 shallots, finely diced
2 garlic cloves, finely grated
1 tbsp fish sauce
1 tbsp soft brown sugar
1 tsp lemongrass paste
½ tsp black pepper
For the Noodle Boxes
300g cooked rice vermicelli, cooled
1 carrot, cut into fine matchsticks
½ cucumber, cut into fine matchsticks
2 handfuls shredded lettuce
Small bunch mint and coriander
For the Nuoc Cham
3 tbsp fish sauce
3 tbsp lime juice
2 tbsp caster sugar
5 tbsp warm water
1 red chilli, finely sliced
Optional but dangerous
Crushed peanuts
Extra chilli
Cold Vietnamese lager
Method
Mix the pork, shallots, garlic, fish sauce, sugar, lemongrass and black pepper.
Shape into 12 small flat patties and chill for 15 minutes.
Preheat your air fryer to 200°C.
Lightly spray the patties and air fry for 9-11 minutes, turning once.
Check the centres have reached 75°C and the edges are properly charred.
Whisk the fish sauce, lime juice, sugar and warm water until the sugar dissolves.
Add the chilli to the dipping sauce.
Divide the noodles, carrot, cucumber, lettuce and herbs between four boxes.
Add the hot patties and serve the nuoc cham alongside for dipping and pouring.