Luke Nguyen's chargrilled pork patties with Vietnamese herbs are perfect for summer outdoor entertaining. All the components can be prepared ahead of time, then all you have to do is fire up the barbecue and the guests assemble their own. What's not to love?

Serves
4-6

Preparation

30min

Cooking

10min

Skill level

Mid
By
Average: 3.3 (187 votes)
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Ingredients

  • 500 g pork mince
  • 1 egg, lightly beaten
  • 500 g pork belly, finely sliced
  • 500 g rice vermicelli noodles, cooked
  • 200 g mung bean sprouts
  • 1 bunch perilla, leaves plucked
  • 1 bunch Asian basil, leaves plucked
  • 1 bunch Vietnamese mint, leaves plucked
  • 1 bunch mint, leaves plucked

Marinade

  • ⅓ cup fish sauce
  • 10 spring onions (scallions), thinly sliced
  • 100 g garlic chives, roughly chopped
  • 1 tbsp dark soy sauce
  • ½ cup minced red Asian shallots
  • ⅓ cup minced garlic
  • 1 tsp freshly ground black pepper

Dipping sauce

  • 2 tbsp fish sauce
  • 2 tbsp vinegar
  • 2 tbsp sugar
  • ½ cup water
  • 1 fresh red chilli, finely choppped
  • 2 garlic cloves, finely chopped
  • 1 tbsp lime juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 2 hours

In a mixing bowl, combine the pork mince, egg and half of the marinade ingredients and mix well. In another mixing bowl, combine the remaining marinade ingredients with the sliced pork belly. Cover and marinate both meats in the fridge for 2 hours, or overnight for a better result.

Form the pork mixture into small balls with oiled hands, then slightly press down on each ball to form patties, about 5 cm (2 inches) in diameter and 1 cm (½ inch) thick.

Heat a charcoal grill or barbecue to medium-high and grill the patties for 4 minutes on each side. Grill the pork belly for 2 minutes on each side or until brown.

For the dipping sauce, add fish sauce, vinegar, sugar and water to a saucepan. Mix, then bring to the boil. Transfer to a dipping bowl and add chilli, garlic and lime juice.

Place the noodles, herbs and patties on three separate platters.

Transfer to 4-6 dipping bowls. Each guest should have their own dipping bowl, with all the ingredients in the middle of the table. Take a mixture of noodles, herbs and meat, and dip into the warm fish sauce with each mouthful.