by America's Test Kitchen
INGREDIENTS
Noodles and Salad
8 ounces rice vermicelli
1 head Boston lettuce (8 ounces), torn into bite-size pieces
1 English cucumber, peeled, quartered lengthwise, seeded, and sliced thin on bias
1 cup fresh cilantro leaves and stems
1 cup fresh mint leaves, torn if large
Sauce
1 small Thai chile, stemmed and minced
3 tablespoons sugar
1 garlic clove, minced
⅔ cup hot water
5 tablespoons fish sauce
¼ cup lime juice (2 limes)
Pork Patties
1 large shallot, minced
1 tablespoon fish sauce
1 ½ teaspoons sugar
½ teaspoon baking soda
½ teaspoon pepper
1 pound ground pork
INSTRUCTIONS
1 FOR THE NOODLES AND SALAD: Bring 4 quarts water to boil in large pot. Stir in noodles and cook until tender but not mushy, 4 to 12 minutes. Drain noodles and rinse under cold running water until cool. Drain noodles very well, spread on large plate, and let stand at room temperature to dry. Arrange lettuce, cucumber, cilantro, and mint separately on large platter and refrigerate until needed.
2 FOR THE SAUCE: Using mortar and pestle (or on cutting board using flat side of chef's knife), mash Thai chile, 1 tablespoon sugar, and garlic to fine paste. Transfer to medium bowl and add hot water and remaining 2 tablespoons sugar. Stir until sugar is dissolved. Stir in fish sauce and lime juice. Set aside.
3 FOR THE PORK PATTIES: Combine shallot, fish sauce, sugar, baking soda, and pepper in medium bowl. Add pork and mix until well combined. Shape pork mixture into 12 patties, each about 2½ inches wide and ½ inch thick.
4 Cook on the grill. When done put right into the sauce to rest. After 5 mins resting serve on top of salad with extra sauce.
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