Songs of sapa (chargrilled pork patties + vermicelli salad)

Ingredients

pork patties:

• 500 g (1 libra 2ounces ) minced pork
• 5 spring onions, thinly sliced
• 50 g garlic chives, roughly chopped
• 1 teaspoon freshly ground black pepper
• 3 tablespoons shallots, finely chopped
• 2 tablespoons garlic, finely chopped
• 1 egg, lightly beaten
• 2 teaspoons dark soy sauce
• 2 tablespoons fish sauce
• 500 g dried rice vermicelli noodles
• 1 bunch of mint (leaves only), shredded
• 1 handful thai basil (leaves only), shredded
• 1 gem lettuce, shredded
• 1 cucumber, julienned
• 1 carrot, julienned
• 750 ml (3 cups) dipping fish sauce (1/3 recipe here)

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Preparation

• Place all the pork patty ingredients in a large bowl and combine well. Cover with cling film and place in the fridge to marinate for at least 2 hours or overnight).
• Meanwhile, put the vermicelli in a saucepan of boiling water and bring back to the boil.
• Cool for 5 minutes then turn off the heat, leaving the noodles to sit in the hot water for 5 more minutes. Drain and rinse under cold water.
• Roll the pork mixture into walnut sized balls, then flatten slightly to create patties.
• Heat a griddle pan or barbecue grill to medium high and cook the patties for about 4 minutes on each side until browned and cooked through.
• Heap the vermicelli into bowls and toss with the herbs and vegetables and a few spoonfuls of dipping fish sauce.
• Divide the patties between the bowls and serve with the extra dipping sauce.