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.

Vietnamese-Style Pork Patties With Piquant Dipping Sauce

Vietnamese-Style Pork Patties With Piquant Dipping Sauce

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ground pork, boldly seasoned with garlic, onion and cinnamon is served with a sweet and sour dipping sauce, steamed rice, lettuce and tomatoes.


  • 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


  1. 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.
  2. 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.
  3. While the pork cooks, combine the Thai sweet chili sauce, lime juice, fish sauce and soy sauce in a small bowl.
  4. 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.


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.