Vietnamese Style Pork Patties With Piquant Dipping Sauce Recipes
LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE
In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools. You can serve these patties simply wrapped in the lettuce leaves here, as a snack, or over vermicelli noodles, as a larger meal. Whats non-negotiable? Serve with plenty of herbs and the funky, salty, sour, sweet dipping sauce.
Provided by Kristin Donnelly
Categories Sandwich Ginger Pork Summer Grill Grill/Barbecue Lemongrass Green Onion/Scallion
Yield Makes 12 2-inch patties
Number Of Ingredients 18
Steps:
- For the patties:
- In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
- Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
- For the sauce and assembly:
- In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
- Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc
VIETNAMESE DIPPING SAUCE
A dipping sauce for rice rolls and for barbecued chicken, beef, pork or fish. Perfect for salads as is, or mix with a little vegetable oil. Make smaller quantities with lime or lemon juice but refrigerate as this will not last as the rice vinegar version does.
Provided by BALISAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.
Nutrition Facts : Calories 29.5 calories, Carbohydrate 6.9 g, Protein 0.7 g, Sodium 1094.4 mg, Sugar 6.8 g
VIETNAMESE PORK PATTIES WITH DIPPING SAUCE
Make and share this Vietnamese Pork Patties With Dipping Sauce recipe from Food.com.
Provided by ImPat
Categories Pork
Time 35m
Yield 12 patties, 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine pork, ginger, chilli, black pepper, sesame seeds, fish sauce and coriander in a medium bowl.
- Shape 2 tablespoons of the mince mixture into a patty and repeat to make 12 patties.
- Place on a plate and cover with plastic food wrap and chill for 15 minutes.
- Heat a char-grill pan over moderately high heat and bush the patties with oil and add to the pan and cook for 2 to 3 minutes each side or until cooked.
- Make chilli dipping sauce by combining all the sauce ingredients in a small bowl.
- Serve pork patties with dipping sauce and lime wedges.
NEM NUONG -- VIETNAMESE PORK PATTIES
These come from a book of Vietnamese cooking, lent to me by a friend. I have not tried them yet. Nuoc cham is a dipping sauce and I have not posted one to go with this recipe as there are plenty already on Zaar.
Provided by Sackville
Categories Pork
Time 55m
Yield 12 patties
Number Of Ingredients 13
Steps:
- To prepare the rice powder, soak 75g glutinous rice in warm water for an hour.
- drain and dry and then throw into a hot pan.
- Stir over a low heat for about 15 minutes or until golden in colour.
- Reduce to a fine powder in a food processor or coffee grinder -- it will keep for up to 3 months.
- Mix the pork and pork fat with the shallot, garlic and fish sauce.
- Season with salt and pepper and bind with 1 tbsp rice powder.
- Leave to rest in the fridge for 1/2 hour.
- Grease your hands with a little oil and then form the pork into small rounds or sausage shapes.
- Grill over a medium charcoal fire or under a preheated grill for about 15 minutes.
- Turn as needed to brown on all sides.
- Serve on a bed of lettuce, cucumber, spring onions and herbs.
- Dip in nuoc cham.
Nutrition Facts : Calories 74.7, Fat 6.1, SaturatedFat 2.5, Cholesterol 15.8, Sodium 130.6, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 3.6
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