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Stir the palm sugar and fish sauce in a saucepan over low heat for 2 minutes or until the sugar dissolves. Set aside to cool completely.
Place the garlic, lemongrass and shallot in a mortar and use a pestle to form a paste.
Place palm sugar mixture, garlic mixture and mince in a bowl. Stir to combine. Cover. Place in the fridge for 4 hours to marinate.
Meanwhile, to make the dipping sauce, whisk the fish sauce, lime juice, palm sugar and chilli in a bowl until combined.
Place the noodles in a bowl. Cover with boiling water and set aside for 5-10 minutes or until tender. Drain and divide among bowls.
Shape 2-tablespoon portions of the mince mixture into patties. Lightly brush a chargrill or barbecue grill with oil. Preheat on medium. Cook half the patties for 3-4 minutes each side or until lightly charred. Repeat with remaining patties.
Top noodles with patties. Serve with bean sprouts, basil, lettuce and dipping sauce.