Skip to main content
Epicurious

Lemongrass Pork Patties With Vietnamese Dipping Sauce

4.9

(48)

Image may contain Food Egg Plant Dish Meal and Bowl
Lemongrass Pork Patties with Vietnamese Dipping SauceDavid Malosh

In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools. You can serve these patties simply wrapped in the lettuce leaves here, as a snack, or over vermicelli noodles, as a larger meal. What’s non-negotiable? Serve with plenty of herbs and the funky, salty, sour, sweet dipping sauce.

Recipe information

  • Yield

    Makes 12 2-inch patties

Ingredients

Patties:

1 pound ground pork
3 large cloves of garlic, minced (about 2 tablespoons)
1/4 cup thinly sliced scallion greens (from 3 to 4 scallions)
1 stalk lemongrass, tough outer layers removed, lower 6 inches of tender bulb, finely chopped
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons fish sauce (such as nuoc mam or nam pla)
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt

Sauce and assembly:

1 1/2 tablespoons rice vinegar, plus more to taste
1 tablespoons sugar, plus more to taste
1/4 cup water
1 tablespoon plus 1 teaspoon fish sauce
Pinch of crushed red pepper
12 lettuce leaves, such as Boston lettuce or iceberg
Herb sprigs, such as mint, cilantro and Thai basil

Preparation

  1. For the patties:

    Step 1

    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.

    Step 2

    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.

  2. For the sauce and assembly:

    Step 3

    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.

    Step 4

    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

TagsWrapVietnameseSoutheast AsianAsianPorkMeatLemongrassHerbs & SpicesGarlicRoot VegetableVegetableMainLunchDinnerNut FreeDairy FreeGluten FreeGrillingEpicurious

See Related Recipes and Cooking Tips

Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Lemon Icebox Pie
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Pad Kra Pao
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.