1head Boston lettuce8 ounces, torn into bite-size pieces
1English cucumberpeeled, quartered lengthwise, seeded, and sliced thin on bias
1cupfresh cilantro leaves and stems
1cupfresh mint leavestorn if large
Sauce
1small Thai chilestemmed and minced
3tablespoonssugar
1garlic cloveminced
⅔cuphot water
5tablespoonsfish sauce
¼cuplime juice2 limes
Pork Patties
1large shallotminced
1tablespoonfish sauce
1 ½teaspoonssugar
½teaspoonbaking soda
½teaspoonpepper
1poundground pork
Instructions
FOR THE NOODLES AND SALAD:
Bring 4 quarts water to boil in large pot. Stir in noodles and cook until tender but not mushy, 4 to 12 minutes. Drain noodles and rinse under cold running water until cool. Drain noodles very well, spread on large plate, and let stand at room temperature to dry. Arrange lettuce, cucumber, cilantro, and mint separately on large platter and refrigerate until needed.
FOR THE SAUCE:
Mash Thai chile, 1 tablespoon sugar, and garlic to fine paste using the side of a chef's knife on a cutting board. Transfer to medium bowl and add hot water and remaining 2 tablespoons sugar. Stir until sugar is dissolved. Stir in fish sauce and lime juice. Set aside.
FOR THE PORK PATTIES:
Combine shallot, fish sauce, sugar, baking soda, and pepper in medium bowl. Add pork and mix until well combined. Shape pork mixture into 12 patties, each about 2½ inches wide and ½ inch thick.
Preheat grill pan until smoking. Lightly brush with oil just before adding pork patties.
Cook patties until well charred, 3 to 4 minutes per side. Transfer grilled patties to bowl with sauce and gently toss to coat. Let stand for 5 minutes.
Assemble
Transfer patties to serving plate, reserving sauce. Serve noodles, salad, sauce, and pork patties separately.