RESET360 with Camille McLaughlin
Breakfast

Vietnamese Lemongrass Pork Patties with Herb Salad

Springy pork patties seasoned with lemongrass, garlic, shallot, and fish sauce, seared and served over a crunchy herb salad with lime and chile.

Why you'll love Vietnamese Lemongrass Pork Patties with Herb Salad

In Vietnam, breakfast is often savory and eaten out: grilled pork, a pile of fresh herbs, and something sharp to dress it. These patties take their flavor from that table. Ground pork is mixed with finely minced lemongrass, shallot, garlic, black pepper, and fish sauce, seared until browned and crusty, and set over a salad of napa cabbage, cucumber, bean sprouts, mint, cilantro, and Thai basil.

Working the meat is the technique. Mixing the pork hard with the fish sauce for a full minute, until it turns tacky and sticks to the bowl, lets the salt draw out the meat's proteins so they bind. That gives the patties the springy, sausage-like bite Vietnamese pork patties are known for, and it keeps them juicy in a hot pan.

The dressing is lime, fish sauce, water, garlic, and chile, bright and salty, and half of it goes on the salad while the rest is spooned over the hot patties. It is a breakfast that wakes you up.

Quick overview: This Vietnamese Lemongrass Pork Patties with Herb Salad takes 25 min of hands-on time and about 55 min in all and makes 4 servings, each 3 patties with herb salad. You'll need a skillet.

Jump to recipe

Lemongrass pork patties over a napa cabbage and herb salad
Prep 25 minCook 15 minChill 15 minTotal 55 minServes 4Serving 3 patties with herb saladYou'll need Skillet

Ingredients

  • 2 stalks lemongrass
  • 1 1/4 lb ground pork
  • 1 large shallot, finely minced
  • 4 cloves garlic, minced, divided
  • 2 1/2 tbsp fish sauce, divided Label: anchovies and salt, with no sugar or MSG
  • 1 tsp black pepper
  • 3 tbsp fresh lime juice
  • 3 tbsp water
  • 1 serrano chile, thinly sliced
  • 2 tbsp avocado oil
  • 1/4 head napa cabbage, finely shredded (about 3 cups)
  • 1 small English cucumber, cut into thin matchsticks
  • 1 small carrot, cut into thin matchsticks
  • 1 cup bean sprouts
  • 1/2 cup fresh mint leaves
  • 1/2 cup cilantro sprigs
  • 1/2 cup Thai basil leaves
  • 2 scallions, thinly sliced

Instructions

  1. Prepare the lemongrass: Trim the root end and the dry green tops, leaving the pale bottom 4 to 5 inches of each stalk. Peel away the tough outer layers until you reach the tender, pale core, then slice it thinly and mince it as finely as you can. Lemongrass is fibrous, and only a fine mince melts into the patties.
  2. Work the meat: In a large bowl, combine the pork, lemongrass, shallot, three of the garlic cloves, 1 tablespoon of the fish sauce, and the pepper. Mix firmly with your hand or a sturdy spoon for about 1 minute, until the mix turns pale, tacky, and sticks to the bowl. The salt in the fish sauce draws out the meat's proteins, and that stickiness is what makes the patties springy.
  3. Chill: Cover and refrigerate the mix for 15 minutes. Cold, rested pork is easier to shape and holds together in the pan.
  4. Make the dressing: While the pork chills, stir the lime juice, water, the remaining 1 1/2 tablespoons of fish sauce, the last garlic clove, and the serrano in a small bowl. Letting it sit while you cook softens the raw garlic's bite.
  5. Shape: With wet hands, shape the pork into 12 patties about 1/2 inch thick and press a shallow dimple in the center of each with your thumb, so they cook flat instead of puffing into balls.
  6. Sear: Heat the avocado oil in a large skillet over medium-high heat. Cook the patties in two batches for 3 to 4 minutes a side, until deeply browned and cooked through to 160°F (71°C). Give them room and leave them in place until the first side releases easily, since a crowded pan steams the patties instead of browning them.
  7. Toss the salad: Just before serving, toss the cabbage, cucumber, carrot, bean sprouts, mint, cilantro, Thai basil, and scallions with half the dressing. Dressing it at the last minute keeps the herbs bright and the cabbage crunchy.
  8. Serve: Pile the salad onto plates, set the hot patties on top, and spoon the remaining dressing over the pork.

Storage and leftovers

Refrigerate cooked patties in a sealed container for up to 3 days. Keep the dressing separately in a jar in the refrigerator for up to 4 days, and the cut vegetables and herbs, undressed, in a container lined with a damp paper towel for up to 1 day.

Reheat the patties in a skillet over medium heat for 2 to 3 minutes a side. Freeze cooked or raw shaped patties between sheets of parchment for up to 3 months; cook raw ones from frozen, adding 2 to 3 minutes a side.

Variations

  • Lettuce wraps: Serve the patties and herbs in butter lettuce leaves with the dressing for dipping.
  • Chicken: Use ground chicken thigh in place of the pork and cook to 165°F (74°C).
  • A softer dressing: Stir 1 teaspoon allulose into the dressing, the way Vietnamese dipping sauce is often balanced.
  • With a fried egg: Top each plate with a fried egg and let the yolk run into the salad.

Notes and tips

  • Freeze extra lemongrass: Mince a few stalks at once and freeze the mince flat in a bag. It goes straight from the freezer into the next batch.
  • Check the fish sauce label: Look for fish sauce with a label of anchovies and salt, with no sugar or MSG.
  • Use a cast iron skillet: Cast iron holds its heat when the cold patties go in, which gives the best crust.
  • Shape with wet hands: The worked pork is very sticky, and wet hands keep it from clinging.
  • Mix the herbs: Thai basil, mint, and cilantro are the base here. Perilla and rau ram are traditional too, and Asian markets often carry both.

Nutrition and mindful eating

  • Pork brings protein, thiamin, zinc, and B12 to the morning, and its fat carries the lemongrass and garlic so the patties taste rich.
  • Fish sauce is a fermented seasoning of anchovies and salt, and its deep savory flavor means a few spoonfuls season the whole meal.
  • A big pile of cabbage, cucumber, sprouts, and herbs puts crunch, water, fiber, and vitamin C on the plate, and fresh herbs bring flavor in every bite.
  • Lime and chile make the plate bright and sharp, so a savory breakfast tastes lively and fresh.
  • As you eat, notice the crisp crust and springy bite of the pork against the cool, crunchy herbs, and check in at lunchtime: a plate of protein, fat, and vegetables like this should carry you at least 3 to 4 hours with steady, even energy.

Frequently asked questions

Have a question about this Vietnamese Lemongrass Pork Patties with Herb Salad? Start here, with the questions people ask most.

Where do I find lemongrass?

Most supermarkets carry fresh lemongrass in the produce section near the ginger, and Asian markets sell it by the bundle. Choose firm, heavy stalks with pale bottoms.

Can I use ground pork that is very fatty?

Yes. Ground pork with plenty of fat makes the juiciest patties. Pour off excess fat between batches so the second batch sears instead of frying.

Why mix the meat so hard?

Mixing with salt draws out the meat's proteins and makes them sticky, which binds the patties without egg or flour and gives them a springy bite.

Can I cook them on the grill?

Yes. Brush the patties with oil and cook them over medium-high heat for 3 to 4 minutes a side, until 160°F (71°C).

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Tags: Breakfast, Vietnamese, Dairy-Free