Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped. Remove to a bowl. Finely chop garlic, lemongrass, eschalots, ginger and chilli by hand or in the food processor.

Combine palm sugar, fish sauce, sweet chilli sauce and lime juice in a bowl. Cook rice vermicelli noodles following packet directions. Drain, cover and keep warm.

Heat a large wok over medium heat until hot. Add oil and garlic mixture, stir-fry until soft and aromatic. Add mushrooms, increase heat to high, stir-fry for 3-5 minutes until moisture has almost evaporated. Add pork mince, stir-fry for 5 minutes until mince is cooked. Add 2 tbs palm sugar mixture and stir-fry for 2 minutes.

Pile noodles into bowls or plates. Spoon over mushroom and pork mince. Top with bean sprouts and herbs. Serve drizzled with remaining palm sugar mixture.

Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped

Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain to remove any moisture and place into large bowl. Wipe pan clean.

Add mince, onion, carrot, zucchini, egg, breadcrumbs and parsley to mushrooms. Season. Mix until well combined. Shape mixture into even 12 patties. Place 1 piece of bacon on a chopping board. Top with another piece of bacon, to form a cross. Place 1 pattie into the centre and fold bacon over to enclose. Secure with toothpicks. Repeat with remaining bacon and patties.

Preheat the frying pan (or a barbecue plate) on medium heat. Brush both sides of patties with remaining oil, cook for 5 minutes on each side or until just cooked through. Remove toothpicks. Serve with garlic mayonnaise and tabbouleh salad.