Recipe by Sackville
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.
- 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
Directions See How It's Made
- 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.