Mince recipes are a staple in our house. They’re good value, quick and tasty. Beef, turkey, veal or pork mince are brilliant staples and I love them all. This Vietnamese Pork Patties recipe has become a firm favourite in our house, well with Ben and Clyde at least, George would never be so adventurous as to eat something with green bits in it. I’ve never even been to Vietnam, but their food heritage is one I have visited before. These Vietnamese Pork Patties are so good, and tons cheaper than the cost of a flight.
Hooray for another one-ish bowl recipe. The fragrant additions to your pork, including lemongrass, garlic and coriander are simply squelched together and the patties are grilled to golden perfection. These goodies are then served with rice, steamed greens and a delicate Nuoc Cham dressing. This is an easy addition made with sugar, garlic, lime, chilli and fish sauce. Drizzle this on your patties and rice for a sharp, sweet, salty hit. Should you prefer to serve these as a nibbly first course, shape your patties into smaller balls and serve the dressing as a dip. Either way, these are *eek* moist little meaty morsels whipped up in no time, for huge reward. A big thank you to Keeping Up with the Holsbys for the inspiration for this dish, it’s a total keeper.
Given the current state of our finances, a trip to Vietnam to sample these in person is unlikely, so for the moment, I’ll have to suffice with turning the heating up and popping my flip flops on to recreate the full experience.
This recipe will feature on Lucy Loves later this week.
Vietnamese Pork Patties Recipe
Serves a generous 4, six as a first course
800g pork mince
4 spring onions, finely chopped
1 tablespoon lemongrass, freshly chopped, or from a jar
1 tablespoon ginger, freshly chopped or from a jar
1 tablespoon garlic, crushed, or from a jar
1 tablespoon fish sauce
1 tablespoon sherry, or rice wine
2 tablespoons sweet chilli sauce
A generous pinch or grinding of black pepper
Nuoc Cham dressing
6 tablespoon fresh lime juice
3 tablespoons fish sauce
50g caster sugar
125ml warm water
1 garlic cloves, crushed
1/2 to 1 fresh chilli, finely chopped
Rice, pak choi, fresh coriander, soy to serve
Pre heat your grill to medium high and line your grill pan.
Take a large bowl and add the pork, spring onions, coriander, lemongrass, ginger, garlic, fish sauce, sherry, sweet chilli sauce, egg and black pepper. Go in with your hands and give the whole lot a thorough mix.
Mould the mixture into small patties, the size of a mini burger, and place on the rack on your grill pan. I made around 16. Place under the hot grill for 10 minutes on one side, turn then cook for a further 8 to 10 minutes or until cooked through, golden and piping hot.
For the Nuoc Cham dressing, mix the lime, fish sauce, sugar, warm water, garlic and fresh chilli and stir well until the sugar is dissolved. Pour into a bowl or jar. This will keep in the fridge for a couple of weeks.
To serve place 3 to 4 patties onto some rice and pak choi and generously dress with the Nuoc Cham dressing, serving more at the table if you wish.