11 December 2015

(Servings 4)

After moving here, finding a decent batch of ground pork or getting it ground by the butcher have been next to impossible. So what does my husband do but get me a meat grinder attachment for my KitchenAid. What can I say, we love getting new toys for the kitchen. On the one hand, it is extra work to have to grind your own meat but you do get to create your own blend. Of course I needed to try out my grinder which lead to lots of ground pork dishes I’m sure will soon appear on the blog.

For today I decided to make Vietnamese Pork Patties as it has been awhile since I had a go at this dish. I got my husband hooked on this after I first introduced it to him. Like a lot of Vietnamese meals, the pork patties itself does not take that long to prepare. It is the preparation of all the sides to compose a complete meal that is time consuming. You’ll need to prepare vermicelli, scallion oil, sort the vegetables and make the dipping sauce to accompany the pork patties. The freshness of the herbs truly lightens the heartiness of the meat. The vermicelli acts as a blank canvas to carry the intricate flavors of the dipping sauce. This meal is a prime example of the five fundamental tastes that Vietnamese people use as a gauge for a great meal: sour, bitter, sweet, spicy and salty. A cohesive meal should not only include all these tastes but also balances it as well.

This is a great summer dish. All the fresh herbs and vegetables really helps fight the heat. Not to mention how healthy it is for you. I like to compose my bowl in specific layers. First, some vermicelli, then a few handfuls of a variety of herbs and vegetables, followed by a couple of pork patties, which is finally topped with dipping sauce. You have the major food groups in one bowl: protein, vegetable and carbohydrates. And it tastes amazing!

I know this recipe is a little more involved but the results are well worth the effort. This is great for large gatherings or small. Personally, I purposefully make a little extra for a couple of lunches-worth during the week. However, there is nothing wrong with having it all in one go. Enjoy this dish and I will see you next week; hopefully with a recipe that will interest you.

2 lbs pork, ground

1. Mix all ingredients together until well incorporated.

2. Form about 1/4 cup of the meat mixture into a ball and flatten into patties (like a slider) for even cooking.

2 tbsps garlic, minced

1/3 cup scallions, chopped (white only)

1 tsp black pepper

1/2 tsp salt

1 tsp sugar

1/2 tsp msg (optional)

4 tsps fish sauce

2 tbsps oil

3. On medium heat in a frying pan, heat the oil.

4. Carefully place the pork patties on the pan and cook each side for about 7 minutes until golden brown.

5. Plate patties once done.


(NOTE: Cooking time is dependent on the thickness of the patties.)

1/2 cup scallions, chopped

6. Combine the scallions and oil in a heat resistant bowl.

7. Heat in microwave for about 45 seconds to slightly cook the scallions.

8. Remove from microwave and pour over the pork patties.

9. Serve immediately with vermicelli, vegetables and dipping sauce.

1/3 cup olive oil


Typical Vegetables and Herbs to Serve with the Vietnamese Pork Patties




Perilla Leaves


Vietnamese coriander

Thai Basil

Vietnamese balm

Dipping Sauce (makes 3 cups)

1 cup simple syrup

1. Mix until dissolved.

1/2 tsp salt

1 tsp msg (optional)

2 tbsps garlic, minced

2. Combine and adjust to taste.

3. Refrigerate until needed.


(NOTE: This will keep for a few weeks in the refrigerator.)

1 tbsp thai chili, minced

1/4 cup fresh lime juice

11/2 cup water

10 tbsps fish sauce

1/4 cup vinegar

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