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Vietnamese Noodle Salad with Pork Patties


40 minutes

Inspired by traditional Vietnamese bun cha, this flavour packed noodle salad is fresh, fragrant and filling. Made with pork from Park Farm, a low intensity farm in Kent, the dish is finished with a scattering of fresh herbs and sliced chilli for a spicy kick. To make life even easier, you can also buy this dish as a Recipe Kit meal for two. Each kit has precisely weighed out ingredients for no-waste meals sourced from our existing community of incredible farmers and producers. Head to for this recipe and more.

17 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200˚C/180C fan/400F/gas mark 6 and start with some veg prep: Peel and finely dice the red onion. Reserve a few slices of red chilli for garnish, finely chop the rest. Finely slice the spring onions (white and green parts) on the diagonal, reserve for garnish. Pick the leaves off the coriander and mint, reserve for garnish.
  2. Pickle: Finely slice the cucumber with a mandoline, or peel strips with a vegetable peeler. Mix 2 tbsps brown rice vinegar, ¹/³ of the chopped chilli, 2 tbsps chopped red onion, 1 tbsp sugar, 4 tbsps water and a pinch of salt in a small bowl. Add the sliced cucumber and make sure it’s sitting in the liquid as much as possible.
  3. Salad: Boil the kettle, pour over the noodles in a saucepan, cook over a medium-high heat for 3 minutes or until tender. Peel and coarsely grate the carrot. Shred the little gem lettuce. Rinse the cooked noodles well in cold water, drain and toss with a little oil to stop them sticking. Mix the noodles, carrots and lettuce together.
  4. Dressing: Mix 2 tsps soy seasoning mix and the remaining 2 tbsps brown rice vinegar with the sugar, juice of ½ the lime, sesame oil and ¹/³ of the chopped red chilli.
  5. Pork patties: Peel and grate the ginger and garlic and combine with the minced pork, remaining soy seasoning mix, red onion and chopped red chilli in a bowl, mix thoroughly together with your hands to combine. Shape into 6 evenly sized balls, then flatten slightly into patties. Fry in a little oil on a medium-high heat for 1-2 minutes each side to brown and then finish in the oven for 5-6 minutes or until no longer pink in the middle.
  6. To serve: Divide the noodle salad between two bowls, arrange the pork patties on top and finish with the drained pickled cucumbers, sliced spring onions, chilli slices, dressing and herbs.


Pickled Cucumbers:

  • ¼ cucumber
  • 2 tbsps chopped red onion
  • 1/3 red chilli
  • big pinch salt*
  • 1 tbsp sugar*
  • 2 tbsps brown rice vinegar
  • 4 tbsps water

Noodle Salad

  • 100g rice noodles
  • 1 carrot
  • 1 little gem lettuce


  • ½ tsp sugar* ·
  • juice of ½ lime ·
  • 2 tbsp brown rice vinegar ·
  • 20ml sesame oil ·
  • 1 tsp tamari
  • 1 tsp vegetarian fish sauce·
  • 1/3 chopped red chilli

Pork Patties

  • 300g minced pork
  • 1 garlic clove
  • 2cm piece ginger
  • rest of the red onion
  • 1 tsp tamari
  • 1 tsp vegetarian fish sauce
  • 1/3 chopped red chilli

To garnish

  • small handful fresh coriander & mint
  • spring onion, sliced

*From the larder

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe

Park Farm

Pork Mince (20% Fat)

1 Pack (min. 500g)





1 Bunch (min. 15g)



Green Mint

1 Bunch (min. 15g)



Organic Carrots- Washed

1 Bag (~1kg)




Organic Onions - Red

1 Bag (min. 750g)



A L'Olivier

Organic Virgin Toasted Sesame Oil

1 Tin (250ml)




Organic Tamari Soya Sauce - Gluten Free

1 Bottle (150ml)



King Soba

Organic Millet & Brown Rice Noodles

1 Pack (250g)




Organic Brown Rice Vinegar

1 Bottle (150ml)



Thai Taste

Vegan Fish Sauce

1 Bottle (180ml)



Organic Ginger

1 Bag (120g)