Pork Patties and Mushroom Vermicelli Noodle Soup

Prepare Pork Patties: Soak dried wood ear mushrooms in warm water for 15 minutes until rehydrated, then finely chop. Mince 1 shallot and 2 cloves of garlic. Finely chop the pork shoulder and shrimp, or pulse in a food processor until coarsely ground. In a bowl, combine pork, shrimp, chopped wood ear mushrooms, minced shallot, garlic, 1 tbsp fish sauce, 0.25 tsp white pepper, and 0.5 tsp sugar. Mix well until sticky. Form into small, golf-ball-sized patties.

Prepare Broth: In a large pot, bring chicken broth to a simmer. Add the remaining 1 shallot (halved) and 1 clove garlic (smashed) to the broth for extra aroma. Season the broth with 2 tbsp fish sauce, 0.5 tsp sugar, and 0.25 tsp white pepper. Taste and adjust seasoning as needed.

Cook Noodles: Bring a separate pot of water to a boil. Cook the thin rice vermicelli noodles according to package instructions until tender, usually 2-3 minutes. Drain and rinse with cold water to prevent sticking, then set aside.

Cook Patties: Gently drop the prepared pork patties into the simmering broth. Cook for 8-10 minutes, or until the patties float and are cooked through. Skim off any foam that rises to the surface.

Prepare Garnish: Finely chop green onions and cilantro. Slice the lime into wedges.

Assemble and Serve: Divide the cooked vermicelli noodles among serving bowls. Ladle the hot broth and pork patties over the noodles. Garnish generously with chopped green onions and cilantro. Serve immediately with fresh lime wedges and a side of chili sauce, if desired.