Simple to make and has all the Umami! From Food and Drink Magazine.
QUICK PICKLED VEGETABLES
1/4 cup seasoned rice vinegar
1/4 cup sugar
1/4 tsp sea salt
2 carrots, sliced into long strips using a carrot peeler, down to the core
3 radishes, thinly sliced
1 pkg (500g) medium rice stick noodles
VIETNAMESE SAUCE
Juice of 2 limes
2 tbsp soy sauce
2 tsp fish sauce
1/4 cup water
1/4 cup sugar
SPICED PORK PATTIES
500g lean ground pork
2 tbsp minced cilantro, plus extra for garnish
2 garlic cloves, minced
2 green onions, minced
1 tbsp sriracha
1 tsp sugar
2 tsp cornstarch
1/2 tsp salt
1/4 tsp salt
1/4 tsp black pepper
2 tsp vegetable oil
1/2 English cucumber, sliced into half moons
1/4 cup fresh mint, roughly torn
2 tbsp crushed salted peanuts
1. In a medium saucepan, heat rice vinegar, sugar and salt, stirring until dissolved. Cool to room temperature (will be almost syrupy). Add prepared carrots and radishes and toss well. Refrigerate for half hour.
2. Boil a kettle of water. Pour over noodles to cover and let sit for 10 to 12 minutes, or follow recommended package instructions. Drain and rinse under cold water. Drain well and set aside.
3. Make noodle sauce by combining lime juice, soy sauce, fish sauce water and sugar. Stir until sugar dissolves. Set aside.
4. For spiced patties, in a medium bowl, mix together ground pork, cilantro, garlic, green onion, sriracha, sugar, cornstarch, salt and pepper. For into 8 equal oblong patties. Drizzle oil in a large nonstick pan over medium high heat, then cook patties for a few minutes on first side, flip then cook on the second side for 3 minutes more or until completely cooked through.
5. To assemble pour sauce over noodles and toss well, then divide equally among 4 bowls. Top with patties and pickled veggies. Garnish with cucumber, fresh mint and peanuts then pour any extra sauce over top.
Serves 4