Vietnamese Style Pork Patties With Piquant Dipping Sauce Recipes

VIETNAMESE PORK PATTIES WITH DIPPING SAUCE

Steps:

• Combine pork, ginger, chilli, black pepper, sesame seeds, fish sauce and coriander in a medium bowl.
• Shape 2 tablespoons of the mince mixture into a patty and repeat to make 12 patties.
• Place on a plate and cover with plastic food wrap and chill for 15 minutes.
• Heat a char-grill pan over moderately high heat and bush the patties with oil and add to the pan and cook for 2 to 3 minutes each side or until cooked.
• Make chilli dipping sauce by combining all the sauce ingredients in a small bowl.
• Serve pork patties with dipping sauce and lime wedges.

LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE

Steps:

• For the patties:
• In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
• Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
• For the sauce and assembly:
• In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
• Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc

NEM NUONG -- VIETNAMESE PORK PATTIES

Steps:

• To prepare the rice powder, soak 75g glutinous rice in warm water for an hour.
• drain and dry and then throw into a hot pan.
• Stir over a low heat for about 15 minutes or until golden in colour.
• Reduce to a fine powder in a food processor or coffee grinder -- it will keep for up to 3 months.
• Mix the pork and pork fat with the shallot, garlic and fish sauce.
• Season with salt and pepper and bind with 1 tbsp rice powder.
• Leave to rest in the fridge for 1/2 hour.
• Grease your hands with a little oil and then form the pork into small rounds or sausage shapes.
• Grill over a medium charcoal fire or under a preheated grill for about 15 minutes.
• Turn as needed to brown on all sides.
• Serve on a bed of lettuce, cucumber, spring onions and herbs.
• Dip in nuoc cham.