Vietnamese pork patty salad with rice noodles recipe

Ingredients

• 1½ pounds sweet Italian pork sausage, casings removed
• 3 scallions, chopped
• 2 tablespoons grated fresh ginger
• 1 tablespoon sugar
• 2 teaspoons fish sauce (such as nuoc mam or nam pla)
• 1 large grated lime zest
• ¼ teaspoon kosher salt
• Vegetable oil for the grill pan

• 4½ ounces dried rice vermicelli noodles
• 1 scallion, finely chopped
• 1 large grated lime zest
• 1 tablespoon fresh lime juice
• 1 tablespoon fish sauce (such as nuoc mam or nam pla)
• ½ teaspoon sugar
• 1 large head Bibb, butter, or Little Gem lettuce, leaves separated
• 1 English cucumber, quartered lengthwise and cut crosswise into ½-inch pieces
• Fresh herb leaves (ideally 2 varieties, including cilantro, mint, and/or basil), for serving
• Sliced fresh chiles, Crunchy Garlic–Chile Oil, or Sriracha, for serving (optional)

First, make the Patties
1. In a large bowl, use clean hands to mix together the sausage, scallions, ginger, sugar, fish sauce, lime zest, and salt. Using a ¼ cup measuring cup, scoop and form the mixture into 12 patties about ¼-inch thick and 2½ inches in diameter. Arrange on a plate and chill in the refrigerator while you prepare the salad.
2. Cook the noodles according to the package instructions, then drain and run under cold water to cool. Leave in the colander to drain well.
3. While the noodles are cooking, combine the scallion and lime zest in a small bowl; mix to combine. Set aside.
4. In a small bowl, whisk together the lime juice, fish sauce, sugar, and 2 tablespoons cold water to make a dressing. Set aside.
5. Heat a grill pan over medium-high heat until hot but not smoking. Lightly brush the pan with oil. Working in batches, cook the patties, undisturbed, until golden on the bottom, about 4 minutes, then flip and continue cooking until cooked through, about 3 minutes more. Transfer to a clean plate.
6. Arrange the lettuce, cucumber, fresh herbs, noodles, and patties on serving plates. Drizzle the dressing over the noodles and greens. Sprinkle the lime zest–scallion mixture over everything. Serve with fresh chiles, garlic-chile oil, or Sriracha, if desired.