Classic Coriander & Chilli Pork Patties

In a large bowl, combine the pork mince, brown onion, half of the coriander, half of the birdseye chilli, and half of the salt-reduced soy sauce. Shape the mixture into patties (3 per person), place on a plate or tray and refrigerate for 15 minutes.

To make the dressing, combine the remaining soy sauce, warm water, lemon juice, brown sugar and fish sauce in a small bowl. Set aside.

Heat the olive oil in a large frying pan over a medium high heat. Add the pork patties and cook for 3-4 minutes on each side or until cooked through.

Meanwhile, bring a kettle full of water to the boil and soak the vermicelli noodles in the boiling water and set aside for 5 minutes. Drain. Transfer to a large bowl. Add the cucumber, carrot and the remaining coriander. Pour the dressing over the noodles and toss to coat well.