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Lemongrass Pork Patties with Vietnamese Dipping Sauce

Recipe Date:

September 1, 2018

Serving Size:

Cook Time:

01:00:00

Difficulty:

Easy

Measurements:

Imperial (US)

Ingredients

1 lb ground pork
3 large cloves of garlic, minced (about 2 tbsp)
1/4 cup thinly sliced scallion greens (3-4 scallions)
1 stalk of lemongrass, tough outer layers removed, lower 6 inches of bulb finely chopped
1 tbsp finely chopped fresh ginger
1 1/2 tsps teaspoons fish sauce (such as nuoc mam or nam pla)
1 1/2 tsps sugar
1/2 tsp fresh ground black pepper
3/4 tsp Kosher salt
1 1/2 cups rice vinegar, plus more to taste
1 tbsp sugar, plus more to taste
1/4 cup water
1 tbsp plus 1 tsp of fish sauce
pinch of crushed red pepper
12 lettuce leaves (such as Boston or iceberg)
Herb sprigs (mint or Thai basil)

Directions

Pairing Notes: We love Rieslign paired with Vietnamese food as the Riesling balances the spicy elements of the meal.

Chef's Tip: Don't use cilantro as your herb spigs.

Recipe and photo courtesy of: www.epicurious.com