This vibrant rice noodle salad boldly features Vietnamese-spiced pork patties, thin rice noodles, fresh vegetables and herbs, spring rolls and a salty-sweet sauce. It’s the lunch bowl you’ll be returning to again and again. The best part? You can meal prep all the components on the weekend, pack them up and enjoy throughout the week. You’ll be the envy of your co-workers!
Nuoc Cham Dressing
For the pork patties, place all ingredients in a large bowl and use your hands to mix to make sure ingredients are well combined.
Use a 3-tablespoon cookie scoop to make 16 patties, flattening them slightly with your hands.
Pre-heat a non-stick frying pan (preferably one with griddle marks) over medium heat. Cook patties until a meat thermometer inserted in the middle reads 160˚F.
For the Nuoc Cham Dressing, whisk all ingredients in a small jug until combined. Some honey will produce a dressing that’s a little cloudy – that’s fine! Set aside until using (can be refrigerated).
To assemble the Noodle Bowl, l. ine the bowls with one large lettuce leaf each. Add shredded lettuce, cooked noodles, vegetables, pork patties and spring rolls. Sprinkle over peanuts, cilantro and mint. Serve with the lime quarters and dressing on the side and allow people to season with these to taste.