Asian noodle dishes can make a perfect dinner when the weather's warm. Try this light and refreshing option for a summer dinner that will fill you up without weighing you down.
500g pork mince
2 tbsp fish sauce
1 tbsp castor sugar
1 tbsp honey
4 spring onions, finely chopped (white and light green parts)
3 cloves garlic, minced
½ tsp salt
¼ tsp ground black pepper
200g dried rice vermicelli noodles
4 cups beansprouts
green oak lettuce, mint, coriander and Thai basil (to serve)
½ cup lemon juice
¼ cup castor sugar
½ cup fish sauce
2 bird's-eye chillies, finely chopped
3 cloves garlic, peeled and crushed
½ cup water
1. Mix together the pork, fish sauce, sugar, honey, spring onions, garlic, salt and pepper and stir until well combined. Set aside in the fridge for at least 30 minutes.
2. For the dressing, mix together all of the ingredients and allow to stand for five minutes.
3. Heat a well-oiled frypan or barbecue grill on low-medium heat. With wet hands, form the pork mixture into small balls the size of ping pong balls and squash them into thick, flat patties. Fry or grill the patties for about three minutes on each side until well caramelised and cooked through. Keep them warm until you are ready to serve.
4. Soak the rice noodles in plenty of cold water for 15 minutes until they are softened. Bring additional water to the boil in a large saucepan and boil the noodles for one minute until cooked. Drain very well and divide into individual bowls. Blanch the beansprouts for one minute and add to the bowls.
5. Place a few patties into each bowl with plenty of lettuce leaves and fresh herbs. Spoon over the dressing and serve.