Vietnamese Pork Patties
(1 votes, average: 5.00 out of 5)
Loading...Seasoned ground pork patties are grilled and dunked in nuoc cham sauce, served with cold rice noodles, veggies and fresh herbs. A refreshing summer meal.
Ingredients
- Noodles and Salad
- 8 oz. Rice Vermicelli
- 1 head Boston Lettuce, torn into bite-size pieces
- 1 English Cucumber, peeled, quartered lengthwise, seeded, and sliced thin
- 1 cup Fresh Cilantro, leaves and stems
- 1 cup Fresh Mint Leaves, torn if large
- Sauce
- 1 small Thai Chile, stemmed and minced (or Serrano Chile)
- 3 tbsp. Sugar
- 1-2 Garlic Cloves, minced
- 2/3 cup Hot Water
- 5 tablespoons fish sauce
- 1/4 cup Lime Juice (2-3 limes)
- Pork Patties
- 1 large Shallot, minced
- 1 tbsp. Fish Sauce
- 1.5 tsp. Sugar
- 1/2 tsp. Baking Soda
- 1/2 tsp. Fresh Ground Pepper
- 1 lb. Ground Pork
Instructions
Noodles and Salad
Bring 4 quarts water to boil in large pot. Remove from heat and stir in noodles. Cover and let sit for 10 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.
Sauce
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 fish sauce and lime juice. Set aside.
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.
Grill
Cook patties (directly over coals if using charcoal; covered if using gas) 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.
Serve noodles and salad separately.