Lemongrass Pork Patties with Vietnamese Dipping Sauce

By Kath Dedon

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Laura emailed me this recipe the other day saying that she and Byron had enjoyed it at least a couple of times. It looked terrific, so I wasted no time before giving it a try.

Lemongrass Pork Patties with Vietnamese Dipping Sauce is an epicurious recipe developed by Kristin Donnelly. It’s really easy to make!

I made it exactly as written except I substituted Swerve sweetener for the sugar. Swerve measures the same as sugar so it’s an easy substitution. Bob and I both declared that this recipe is a winner. I can attest that leftover patties are delicious reheated in a microwave oven, even without the dipping sauce.

Laura said they had made it as is, but they subbed Truvia for the sugar. They also made it into a salad one night. They tore up the lettuce, cut the patties into smaller pieces, and used the dipping sauce for the dressing. I love that idea!

Get the amazing flavors of Vietnamese cuisine in your own kitchen with these Lemongrass Pork Patties with Vietnamese Dipping Sauce! Delicious!

 

Wrap a pork patty in a lettuce leaf and dip in the sauce!

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Lemongrass Pork Patties with Vietnamese Dipping Sauce

(Adapted from an epicurious.com recipe by Kristin Donnelly)

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(print the recipe)

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Serves 3 – 4 (3 patties were enough for me; Bob was happy with 4)

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To me the patties were just a wee bit salty. If you are salt-sensitive, you might want to reduce the kosher salt a bit, but use all of the fish sauce. It’s an important ingredient in Vietnamese cooking and it adds “umami” to the dish. You can substitute Swerve or Truvia for the sugar.

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For the patties

1 pound ground pork

3 large cloves garlic, minced (about 2 tablespoons0

¼ cup thinly sliced green onions (3-4 onions)

1 stalk lemongrass, tough outer layers removed, lower 6 inches of tender bulb finely chopped

1 tablespoon finely chopped fresh ginger

1½ teaspoons fish sauce

1½ teaspoons sugar (or Swerve or Truvia)

½ teaspoon freshly ground black pepper

¾ teaspoon kosher salt (don’t use ¾ tsp table salt; substitute ½ tsp.)

 

For serving

12 lettuce leaves, like Boston or iceberg

Herb sprigs, such as mint, cilantro and Thai basil (optional, I didn’t use)

 

 

1. Put everything for the patties, except the pork, in a bowl and stir.

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2. Add the ground pork and mix until well combined. Form the pork into 12 patties (about ¾-inch thick) and put them on a plate or, as I did, on a small foil-lined baking sheet.

3. Refrigerate for at least 30 minutes, until firm.

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4. Preheat a grill for 10 minutes. (You know your grill; grease the grill grate if you usually need to do that. I don’t find it necessary with my grill.)

5. Grill the patties for 3-4 minutes on one side. Turn and grill for 4 minutes longer.

6. Serve with lettuce leaves to wrap around the patties and the dipping sauce.

 

Dipping Sauce

1½ tablespoons rice vinegar

1 tablespoon sugar (or Swerve or Truvia)

¼ cup water

1 tablespoon + 1 teaspoon fish sauce

Pinch of crushed red pepper

 

1. Whisk the sauce ingredients together in a small bowl. Pour into 4 small bowls for serving.

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