This post may contain affiliate links. See our disclosure policy.
These ground pork patties are flavored with Vietnamese-style ingredients, served with a salad, sweet-and-sour dipping sauce, and rice on the side.
We are huge fans of the fresh flavors and contrasting textures and temperatures of Vietnamese cuisine, and this quick and easy recipe made with ground pork satisfies those cravings with very little effort.
The pork patties are flavored with garlic, fish sauce, lime, and cinnamon, pan-fried, and served with a quick sauce made with Thai sweet chili sauce, Vietnamese fish sauce, soy sauce, and freshly squeezed lime juice. We like to serve on a bed of tender leaf lettuce, with slices of tomato and cucumber and steamed white rice on the side.
More Vietnamese Recipes
Vietnamese-Style Pork Patties With Piquant Dipping Sauce
These ground pork patties are flavored with Vietnamese-style ingredients, served with a salad, sweet-and-sour dipping sauce, and rice on the side.
Ingredients
- 1 lb ground pork
- 2 tablespoons onion, minced
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha
- 1/2 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, fresh squeezed
- 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
Instructions
- 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.
- Serve with steamed white rice and pass the remaining dipping sauce at the table.
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.
Nutrition
Calories: 474kcal, Carbohydrates: 26g, Protein: 22g, Fat: 32g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 82mg, Sodium: 1174mg, Fiber: 3g, Sugar: 19g, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This is such an easy, light dinner. I just make extra salad and skip the rice.
We occasionally used to go to a Vietnamese restaurant when we lived in Philadelphia, but we moved away and don’t have one available anymore. I’ve been looking for an easy Vietnamese recipe to try and this one is perfect. I’ve made it with ground turkey too, but the pork is tastier. Thanks.
Hi Katherine,
Thanks for taking the time to tell us you liked this recipe. We love Vietnamese food too.