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Preheat oven to 140°C (120°C fan-forced).
Combine the pork, garlic, lemongrass, fish sauce, egg and 1 tbs of the coriander stalks in a bowl. Finally, add the spring onion (you add this last as you want the coins to be crunchy little surprises in the patties). Shape into walnut-sized balls, then gently flatten into 2cm-thick patties. Place on a tray and chill for 15 minutes to firm.
Heat the oil in a large frypan over medium-high heat. Take care not to overcrowd the pan so the oil stays hot. Add about 6 patties at a time and cook, turning occasionally, for 3 minutes or until golden and cooked through. Don’t overcook them, as they will continue to cook in the residual heat – we’re not after sawdust here. Place the cooked patties in a baking dish and keep warm in the oven while you cook the rest.
Meanwhile, cook the noodles following the packet directions. Drain and rinse under cold running water. Drain well.
To serve, divide noodles among serving bowls. Top each bowl with a few patties. Serve the remaining patties in the middle of the table, along with piles of lettuce, mint, bean shoots and the coriander leaves.
To eat, take a lettuce leaf and add some mint, coriander, bean shoots and noodles. Top with a patty. Wrap and dunk in the nuoc cham dipping sauce.