VN
Vietnam
Asia
VN
Vietnamese grilled pork patties and slices served with rice noodles, herbs, and a bright fish sauce dipping broth.
30 min + 30 min marinating
25 min
4 servings
Medium
55 min + marinating
8 oz (225 g) ground pork; 8 oz (225 g) pork shoulder, thinly sliced; 3 tbsp fish sauce; 2 tbsp sugar; 2 tbsp minced shallot; 2 garlic cloves; 1 tbsp neutral oil; 1/2 tsp black pepper; 8 oz (225 g) rice vermicelli; 1/3 cup (80 ml) lime juice; 1/2 cup (120 ml) warm water; 1 small carrot; 1/2 cucumber; 2 cups mixed mint, cilantro, and lettuce
1. Mix ground pork with 1 tablespoon fish sauce, 1 tablespoon sugar, half the shallot, half the garlic, and pepper. 2. Mix sliced pork with 1 tablespoon fish sauce, remaining shallot, garlic, and oil. 3. Marinate both for 30 minutes. 4. Mix remaining fish sauce, sugar, lime juice, and water. Add carrot and cucumber. 5. Shape ground pork into patties. 6. Grill patties and sliced pork for 3 to 4 minutes per side. 7. Cook and drain vermicelli. 8. Put pork into bowls of dipping broth. 9. Serve with noodles, herbs, and lettuce.
SCHNAX TIP
Use high heat so the pork gets browned edges while staying juicy.