Lemongrass Pork Patties With Vietnamese Dipping Sau

Name: Lemongrass Pork Patties With Vietnamese Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground pork; 3 large cloves of garlic, minced (about 2 tablespoons); 1/4 cup thinly sliced scallion greens (from 3 to 4 scallions); 1 stalk lemongrass, tough outer layers removed, lower 6 inches of tender bulb, finely chopped; 1 tablespoon finely chopped fresh ginger; 1 1/2 teaspoons fish sauce (such as nuoc mam or nam pla); 1 1/2 teaspoons sugar; 1/2 teaspoon freshly ground black pepper; 3/4 teaspoon kosher salt; 1 1/2 tablespoons rice vinegar, plus more to taste; 1 tablespoons sugar, plus more to taste; 1/4 cup water; 1 tablespoon plus 1 teaspoon fish sauce; Pinch of crushed red pepper; 12 lettuce leaves, such as Boston lettuce or iceberg; Herb sprigs, such as mint, cilantro and Thai basil

Servings: persons

1 pound ground pork
3 large cloves of garlic, minced (about 2 tablespoons)
1/4 cup thinly sliced scallion greens (from 3 to 4 scallions)
1 stalk lemongrass, tough outer layers removed, lower 6 inches of tender bulb, finely chopped
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons fish sauce (such as nuoc mam or nam pla)
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1 1/2 tablespoons rice vinegar, plus more to taste
1 tablespoons sugar, plus more to taste
1/4 cup water
1 tablespoon plus 1 teaspoon fish sauce
Pinch of crushed red pepper
12 lettuce leaves, such as Boston lettuce or iceberg
Herb sprigs, such as mint, cilantro and Thai basil

1
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.
2
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.
3
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.
4
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

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound ground pork, 3 large cloves of garlic, minced (about 2 tablespoons), 1/4 cup thinly sliced scallion greens (from 3 to 4 scallions), 1 stalk lemongrass, tough outer layers removed, lower 6 inches of tender bulb, finely chopped, and more.

Yes, Lemongrass Pork Patties With Vietnamese Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemongrass Pork Patties With Vietnamese Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions