Lemongrass Pork Patties With Vietnamese Dipping Sauce
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
46
Sourness
46
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
450 g
Ground Pork1 tbsp
Fish Sauce1 tbsps
Sugar (plus more to taste)3 tsp
Kosher Salt1.5 tbsps
Rice Vinegar (plus more to taste)1 cup
WaterDirections:
1
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)
2
Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
3
Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat
4
Oil the grates
5
Grill the patties until brown grill marks form on the bottom, about 4 minutes
6
Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy
7
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)
8
Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
9
Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat
10
Oil the grates
11
Grill the patties until brown grill marks form on the bottom, about 4 minutes
12
Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy
13
For the sauce and assembly: In a small mixing bowl, whisk the vinegar with the sugar and water
14
Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste
15
Arrange the lettuce leaves and herb sprigs on a platter
16
To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc In a small mixing bowl, whisk the vinegar with the sugar and water
17
Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste
18
Arrange the lettuce leaves and herb sprigs on a platter
19
To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc