Vietnamese-Style Pork Patties With Piquant Dipping Sauce

Vietnamese-Style Pork Patties With Piquant Dipping Sauce: Ground pork, boldly seasoned with garlic, onion and cinnamon is served with a sweet and sour dipping sauce, steamed rice, lettuce and tomatoes.

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.

Vietnamese-Style Pork Patties With Piquant Dipping Sauce

  • Ingredients:
  • 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

Recipe Notes:
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.

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