Vietnamese Noodle Salad with Lemongrass Patties and Spicy Dressing

Ingredients

Lemongrass Patties
4 Chef’s Signature Plant-Based Burgers, chopped
3 green onions, thinly sliced
1 shallot, finely minced
2 cloves garlic, minced
1 tbsp. fresh ginger, finely grated
2 tbsp. lemongrass, tender heart finely chopped
2 tbsp. hoisin
2 tbsp. fresh cilantro, chopped
2 tsp. brown sugar
5 tbsp. cornstarch

Spicy dressing
¼ cup brown sugar
¼ cup plant-based fish sauce
¼ cup fresh squeezed lime juice
1 tbsp. toasted sesame oil
½ tsp. tamari
1 clove garlic, minced
1 Thai chili, minced

2 tbsp. vegetable oil to fry the patties

Noodle Bowl
12 oz. thin rice vermicelli noodles
2 cups green leaf lettuce, shredded
16 cherry tomatoed, halved
½ red onion, thinly sliced (soaked in water for 30 minutes)
1 cup English cucumber, thinly sliced
½ cup Thai basil leaves, torn
½ cup fresh cilantro sprigs
¼ cup fresh mint leaves, torn
Pickled vegetables like carrot, radish, or kohlrabi

Preparations

For the lemongrass patties: In the bowl of a food processor fitted with a metal blade, pulse the chopped Field Roast Chef’s Signature Plant-Based Burgers 5 to 6 times until minced. Add the green onion, shallot, garlic, ginger, lemongrass, hoisin, cilantro, brown sugar, and cornstarch. Pulse until well combined.

Using a very small ice cream scoop (or a tablespoon) scoop out 2 tbsp. of the mixture and roll into a ball. Place on a parchment paper lined baking sheet. Press down gently to flatten into a small patty about 2“. Refrigerate the patties for at least an hour to firm up, which is important to help them hold together while frying. The mixture should make about 20 patties (if you’re feeling extra ambitious, try wrapping some around a little 6” stalk of sugar cane).

For the spicy dressing: In a small bowl, stir together the brown sugar, plant-based fish sauce, fresh lime juice, toasted sesame oil, tamari, garlic, and Thai chili. Set aside, stirring occasionally to dissolve the sugar.

Cook the patties in two batches. Heat half the vegetable oil in a large non-stick skillet over medium heat and cook the lemongrass patties for about 3 minutes, turning over carefully halfway through, until evenly brown and a little bit crispy. The patties are delicate, so try not to move them around too much (cook the sugar cane patty the same way). Repeat with remaining vegetable oil and patties.

Cook the thin rice noodles according to package directions (probably about 2 to 3 minutes in a large pot of boiling water) and then drain and rinse in cold water to chill.

To assemble the Vietnamese Noodle salad: Divide the rice noodles between four shallow bowls. Top with little piles of shredded green leaf lettuce, cherry tomatoes, red onion, and cucumber slices. Top each bowl with 5 lemongrass patties. Drizzle with the spicy dressing and sprinkle with Thai basil, cilantro, and mint. Serve with pickled vegetables on the side if you chose.