1 chilies, green thai
1 Clove(s) minced garlic
1 Tablespoon(s) sugar
3/5 Cup(s) hot water
5 Tablespoon(s) fish sauce
4 Tablespoon(s) lime juice
1 Package(s) rice noodles
1 boston lettuce
1 Cup(s) fresh cilantro
1 Cup(s) fresh mint
1 minced shallot
1/2 Teaspoon(s) freshly ground black pepper
1/2 Teaspoon(s) baking soda
Make the dressing
Take the stem off of the thai pepper (or one half jalapeno) and mince (including the seeds).
Grind in a mortar and pestle with garlic and sugar.
Place the paste in a bowl. Add two more tablespoons of sugar, hot water, fish sauce and lime juice.
Cook the noodles
Boil the rice noodles in unsalted water for 4 minutes. Rinse in cold water to stop cooking. Let cool and dry.
Tear up lettuce, chop peeled cucumber, cilantro, mint and arrange on a platter.
Make the pork patties
In a bowl, mix shallot, 1 tblsp fish sauce, 1.5 tsp of sugar, .5 tsp black pepper, .5 tsp baking soda. Mix. Add pork and mix.
Divide into 12 patties for 1 pound of pork.
Grill 4 minutes on a side. Beware of grease fire with drippy pork.
Place the finished patties directly into the bowl of sauce. Let rest for 5 minutes.
Place the pork on the noodles and serve with all the veggies.