Vietnamese-Style Pork Patties With Piquant Dipping Sauce
These quick-to-fix pork patties are flavored with a combination of classic Vietnamese-style flavors that includes garlic, fish sauce, lime and cinnamon. Served on a bed of tender lettuce, with tomato, cucumber, steamed white rice and a sweet-spicy dipping sauce, they make a delicious meal - full of fresh, bold flavors, contrasting textures and temperatures.
- 1 lb ground pork
- 2 tablespoons onion, very finely chopped
- 3 cloves garlic, very finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha
- 1/2 to 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- For the dipping sauce:
- 1/2 cup Thai sweet chili sauce
- 1-1/2 tablespoons lime juice
- 2 teaspoons fish sauce
- 2 teaspoons soy sauce
- For the accompaniments:
- 10 ounces Bibb lettuce
- 4 tablespoons fresh cilantro, chopped
- 2 medium tomatoes, sliced
- 1 cucumber, peeled and sliced
- Steamed white rice
Combine the pork, onion, garlic, fish sauce, lime juice, sriracha, cinnamon and cornstarch in a large bowl. Mix thoroughly. Divide the meat and form into four patties.
Heat the vegetable oil in a large skillet over medium heat. Add the meat patties and fry until cooked through, 2-1/2 to 3 minutes per side.
While the pork cooks, combine the Thai sweet chili sauce, lime juice, fish sauce and soy sauce in a small bowl.
To serve, arrange a bed of lettuce on each plate, sprinkle with a tablespoon of the cilantro, then top with a serving of rice and a pork patty. Drizzle a little of the sauce on the pork and arrange the tomato and cucumber slices around the edges of the plates. Pass the remaining sauce at the table.
Makes 4 servings
This meat mixture uses cornstarch as a binder instead of eggs. If you feel that the consistency is too wet, add a little extra cornstarch, 1/2 teaspoon at a time until it reaches the point where the patties will be easy to form.