For the pork

500g minced pork

60ml sriracha

50ml fish sauce

oil to fry

For the sauce (nuoc mam cham)

125ml chicken or veg stock

50ml fish sauce

juice 2 limes

25g palm sugar, grated

25mm piece grated ginger

For the noodles

200g cooked vermicelli

50g washed bean sprouts

1 cucumber, julienned

1 carrot, julienned

half a daikon, julienned

1 spring onion, sliced

handful each of Thai basil, coriander and mint

1 finely chopped birds eye chilli


1. To make the pork, mix all ingredients together. Mould into approximately 16 balls, flatten slightly, fry for 3 minutes each side

2. To make the sauce, heat until all dissolved, cool slightly

3. To assemble, combine all the ingredients and divide between 4 bowls, add sauce, then add 4 patties on each portion.

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