From inthekitchenwithkath.com
(Adapted from an epicurious.com recipe by Kristin Donnelly)
Serves 3 – 4 (3 patties were enough for me; Bob was happy with 4)
To me the patties were just a wee bit salty. If you are salt-sensitive, I might want to reduce the kosher salt a bit, but use all of the fish sauce. It’s an important ingredient in Vietnamese cooking and it adds “umami” to the dish.
For the patties
1 pound ground pork
3 large cloves garlic, minced (about 2 tablespoons0
¼ cup thinly sliced green onions (3-4 onions)
1 stalk lemongrass, tough outer layers removed, lower 6 inches of tender bulb finely chopped
1 tablespoon finely chopped fresh ginger
1½ teaspoons fish sauce
1½ teaspoons sugar (or Swerve or Truvia)
½ teaspoon freshly ground black pepper
¾ teaspoon kosher salt (don’t use ¾ tsp table salt; substitute ½ tsp.)
For serving
12 lettuce leaves, like Boston or iceberg
Herb sprigs, such as mint, cilantro and Thai basil (optional, I didn’t use)
1. Put everything for the patties, except the pork, in a bowl and stir.
2. Add the ground pork and mix until well combined. Form the pork into 12 patties (about ¾-inch thick) and put them on a plate or, as I did, on a small foil-lined baking sheet.
3. Refrigerate for at least 30 minutes, until firm.
4. Preheat a grill for 10 minutes. (You know your grill; grease the grill grate if you usually need to do that. I don’t find it necessary with my grill.)
5. Grill the patties for 3-4 minutes on one side. Turn and grill for 4 minutes longer.
6. Serve with lettuce leaves to wrap around the patties and the dipping sauce.
Dipping Sauce
1½ tablespoons rice vinegar
1 tablespoon sugar (or Swerve or Truvia)
¼ cup water
1 tablespoon + 1 teaspoon fish sauce
Pinch of crushed red pepper
1. Whisk the sauce ingredients together in a small bowl. Pour into 4 small bowls for serving.