Best 3 Vietnamese Pork Patties With Dipping Sauce Recipes

Embark on a culinary journey to Vietnam with our tantalizing Vietnamese pork patties, a symphony of flavors that will delight your palate. These patties, known as Cha lua, are a beloved street food in Vietnam, cherished for their savory, succulent taste. Made with a harmonious blend of ground pork, wood ear mushrooms, and aromatic spices, these patties are grilled to perfection, exuding a delightful smoky aroma. Accompanying these patties is a trio of delectable dipping sauces: a classic fish sauce-based dipping sauce, a sweet and tangy pineapple-based dipping sauce, and a creamy peanut dipping sauce. Whether you prefer the bold flavors of the fish sauce dipping sauce, the vibrant sweetness of the pineapple dipping sauce, or the rich, nutty flavors of the peanut dipping sauce, each sauce elevates the pork patties to new heights of culinary delight. Prepare to be captivated by the harmonious interplay of flavors and textures in this quintessential Vietnamese dish.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE PORK PATTIES WITH DIPPING SAUCE

Vietnamese Pork Patties With Dipping Sauce image

Make and share this Vietnamese Pork Patties With Dipping Sauce recipe from Food.com.

Provided by ImPat

Categories Pork

Time 35m

Yield 12 patties, 12 serving(s)

Number Of Ingredients 14

Ingredients

500 g ground pork (mince)
1 tablespoon ginger (finely grated)
1 chili (red long seeded finely chopped)
2 teaspoons cracked black pepper
1/4 cup sesame seeds
2 tablespoons fish sauce
1/4 cup coriander (leaves finely chopped)
2 tablespoons peanut oil
chili sauce (dipping recipe below to serve)
lime wedge (to serve)
1 chili (small red seeded and thinly sliced)
2 tablespoons fish sauce
1/3 cup lime juice
2 tablespoons caster sugar

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

Lemongrass Pork Patties With Vietnamese Dipping Sauce image

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. Whats non-negotiable? Serve with plenty of herbs and the funky, salty, sour, sweet dipping sauce.

Provided by Kristin Donnelly

Categories Sandwich Ginger Pork Summer Grill Grill/Barbecue Lemongrass Green Onion/Scallion

Yield Makes 12 2-inch patties

Number Of Ingredients 18

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

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

Nem Nuong -- Vietnamese Pork Patties image

These come from a book of Vietnamese cooking, lent to me by a friend. I have not tried them yet. Nuoc cham is a dipping sauce and I have not posted one to go with this recipe as there are plenty already on Zaar.

Provided by Sackville

Categories Pork

Time 55m

Yield 12 patties

Number Of Ingredients 13

Ingredients

1 tablespoon roasted rice powder
225 g ground lean pork
25 g pork fat, minced
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tablespoon fish sauce
salt and pepper, to taste
oil, for greasing
2 cups salad greens
1/2 cucumber, seeded and sliced into half moons
2 spring onions, shredded
1/2 cup fresh herb (Thai basil, coriander or mint)
1/2 cup nuoc cham sauce

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.

Nutrition Facts : Calories 74.7, Fat 6.1, SaturatedFat 2.5, Cholesterol 15.8, Sodium 130.6, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 3.6

Tips:

Choose the right pork: Use ground pork with a good fat content, such as 80/20 or 85/15. This will help keep the patties moist and flavorful.
Use fresh herbs: Fresh herbs, such as cilantro, basil, and mint, add a lot of flavor to these patties. If you can't find fresh herbs, you can use dried herbs, but they won't be as flavorful.
Don't overmix the meat: Overmixing the meat will make the patties tough. Mix the ingredients just until they are combined.
Cook the patties over medium heat: Cooking the patties over medium heat will help prevent them from drying out. You can cook them in a skillet on the stovetop or on a grill.
Serve the patties with the dipping sauce: The dipping sauce is a great way to add flavor and moisture to the patties. You can also serve the patties with rice, noodles, or vegetables.

Conclusion:

Vietnamese pork patties are a delicious and easy-to-make dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a party appetizer. With a few simple ingredients and a little bit of time, you can make these patties that are sure to impress your family and friends.

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