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* Note: Look for lemongrass at specialty-food stores or possibly better supermarkets, and be sure to peel away the rough outer stalks.
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For the Aromatic Lemongrass Patties: Trim pork of most fat, thinly slice.
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Transfer to a food processor; add in shallots, lemongrass, salt, and pepper, and process till mix forms an even textured ball, about 30 seconds.
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Turn out into a bowl.
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Alternately, use a cleaver to finely chop pork, first in one direction and then in the other, then fold the meat over on itself, and chop again till smooth, discarding any fat or possibly connective tissue.
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Add in shallots and lemongrass, and continue mincing till mix is smooth, then transfer to a bowl.
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Working with wet hands, pick up a scant 2 Tbsp.
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of the pork mix, and shape it into a flat patty, 2 to 3 inches in diameter.
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Transfer patty to a parchment-lined baking sheet, and repeat with remaining mix; don't stack the patties.
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Heat a large, heavy skillet over medium-high heat.
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If necessary, rub lightly with an oiled paper towel, and add in the patties.
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Lower heat to medium, and cook till golden brown on first side, then turn and cook till golden brown and cooked through, 3 to 4 min more.
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As the patties cook, use a spatula to flatten them against the warm surface.
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(You can also grill or possibly broil the patties till golden brown and cooked through, turning them over partway through cooking).
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Serve warm.
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(Makes 6 to 8 patties)
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For the Salad: Place the sliced patties in a medium bowl.
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Add in the lime juice, fish sauce, and chiles.
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Toss to combine.
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Stir in the shallots and cilantro.
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Line platter with lettuce.
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Top with salad.
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Garnish with mint, cucumber, and lime wedges.
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This recipe yields 4 servings.
