Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
30
High
Nutrition per serving
Calories547.3 kcal (27%)
Total Fat25.1 g (36%)
Carbs54.6 g (21%)
Sugars3.5 g (4%)
Protein24.5 g (49%)
Sodium1714.4 mg (86%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 Tbspfish sauce
1 tsplime zest
4 tsplime juice
0.5Thai chile
stemmed and minced
1 clovegarlic
minced to paste, microplane
4 ozrice vermicelli
1shallot
small, minced
¼ tsppepper
¼ tspbaking soda
8 ozground pork
1 tspvegetable oil
1carrot
peeled and shaved into ribbons
0.25English Cucumber
halved lengthwise, sliced thin on bias
¼ cupfresh mint
torn
Bell pepper
cut into thin strips, optional
Instructions
Step 1
Whisk ¼ cup hot water, 1½ Tbsp fish sauce, lime juice, 1 Tbsp sugar, Thai chile, and Garlic together in med bowl. Set aside.
Step 2
Bring 2 qts water to boil in a lg saucepan. Off heat, add noodles and let sit until tender, about 5 min. Drain noodles and rinse with cold water until water runs clear, shaking to remove excess water.
Step 3
Combine lime zest, shallot, pepper, baking soda, 1½ tsp fish sauce, and ¾tsp sugar in med bowl. Add pork and mix until well combined. Shape into 6, 3-inch patties.
Step 4
Heat oil in 12-inch skillet over med-high heat until just smoking. Cook patties until well browned, 2-4 min per side. Transfer patties to sauce and toss to coat. Rest for 5 min.
Step 5
Divide noodles among serving bowls, then top with carrot, cucumber, and patties. Drizzle with remaining sauce and sprinkle with mint.
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