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Lemongrass Pork Patties with Vietnamese Dipping Sauce

September 13, 2017

By Kath Dedon


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!

Lemongrass Pork Patties with Vietnamese Dipping Sauce


Lemongrass Pork Patties with Vietnamese Dipping Sauce

(Adapted from an recipe by Kristin Donnelly)


(print the recipe)


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


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.


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.

Ready to mix with pork.jpg


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.

Ready to grill


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.


Lemongrass Pork Patties with Vietnamese Dipping Sauce - Copy






6 Comments leave one →
  1. Ron @ Lost In A Pot permalink
    September 14, 2017 12:19 am

    Kath, this look great. Since my “food blogging belly” has grown to much we’re now reducing carbs, so this is perfect.

  2. October 1, 2017 4:43 am

    Hello, I’m visiting from Carole’s blog and wanted to see some of your good recipes. I like the step by step photos you have here.

  3. October 12, 2017 11:18 am


  4. January 2, 2018 11:07 am

    Wow, this look like a great lunch idea, sounds yummy!

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