Bun Cha
[Vegan]

For the Noodles and Salad:

1. Bring 4 quarts water to boil in large pot. Off heat, add noodles and let sit until tender, about 10 minutes. Drain and rinse well under cold water, spread on large plate, and let sit at room temperature to dry. Arrange lettuce, cucumber, cilantro, and mint on large platter and refrigerate until ready to serve.

For the Sauce:

1. Using mortar and pestle (or on cutting board using flat side of chef’s knife), mash Thai chile, 1 tablespoon sugar, and garlic to fine paste. Transfer to medium bowl and add hot water and remaining 2 tablespoons sugar. Stir until sugar is dissolved. Stir in soy sauce and lime juice; set aside.

For the Patties:

1. Combine shallot and 2 tablespoons reserved sauce in medium bowl. Break ground meat into small pieces and add to bowl with shallot mixture. Gently knead with your hands until mixture is well combined. Using your moistened hands, divide meat mixture into 12 lightly packed balls, then flatten into ½‑inch-thick patties. Transfer patties to plate and refrigerate for at least 15 minutes or up to 24 hours.
2. Heat oil in 12‑inch nonstick skillet over medium-high heat until just smoking. Using spatula, transfer patties to skillet and cook until well browned on first side, about 3 minutes. Flip patties and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes. Transfer patties to serving plate. Serve noodles, salad, sauce, and meat patties separately.