Lemongrass Pork Patties with Vietnamese Dipping Sauce

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.