For the patties: Place all the ingredients in a bowl and mix well. If you have the time, let the mix set in the fridge for at least an hour. Roll the mix into patties.
250 g chicken mince, 1/2 bunch coriander roots, 3 spring onions, 1 tablespoon red curry paste, 1 egg, 1/4 cup breadcrumbs, 2 teaspoons fish sauce
For the dressing: Mix all the ingredients in a small bowl or jug and set aside.
Pour boiling water over the noodles and let them sit for about 5–8 minutes. Separate with a fork, drain and run under cold water. Set aside.
125 g vermicelli noodles
Place a large frying pan over medium heat. Add the peanut oil and let it heat. Cook the patties for about 3–5 minutes each side, until golden and cooked through. Remove and set aside.
1 tablespoon peanut oil
Place the vermicelli noodles, lettuce leaves, cucumber, carrot, coriander and vietnamese mint (if using) in serving bowls. Add the patties, then top with red chilli and chopped peanuts if you like. Drizzle over the dressing and serve.
125 g vermicelli noodles, 6 cos lettuce leaves, 1 lebanese cucumber, 1 carrot, 1/2 cup coriander leaves, 1/2 cup vietnamese mint leaves, red chilli, peanuts