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Vietnamese Pork Baguettes with Nuoc Cham

This quick and easy midweek meal is a great way to spice up your usual weekly menu and who can resist a sweet and salty sauce?

Vietnamese Pork Baguettes with Nuoc Cham

Pork Patties (makes 12)

2 tbsp coriander root and stem, washed and chopped
2 green spring onions, chopped
1 tbsp grated fresh ginger
2 cloves garlic, chopped
1 tbsp fish sauce
1 tbsp sriracha
500g pork mince
2 tbsp corn flour
Sunflower oil, to shallow fry
1 cup coriander leaves
½  cup Vietnamese mint leaves
1 large, coarsely grated carrot
2 Lebanese cucumbers, halved lengthways, seeds removed and sliced
1 large French baguette, to serve

Nuoc Cham

2 bird’s eye chilli, seeds removed and finely chopped
2 garlic cloves, chopped
2 tsp grated fresh ginger
¼ cup fish sauce
2 tbsp water
2 tbsp white sugar
2 tbsp lime juice

To make patties, place the coriander, spring onion, ginger and garlic in a mortar and grind with a pestle to a paste. Transfer to a large bowl. Add the fish sauce, Sriracha, pork and corn flour. Mix until well combined. Roll mixture into 12 balls and then flatten. Place on a lined baking tray. Cover and chill for 30 minutes or until firm.

Heat oil in a large non-stick frying pan over a medium to low heat. Cook the patties 5 minutes on each side, or until golden and cooked through.

To make Nuoc Cham, place the chilli, garlic and ginger in a mortar and grind with a pestle to a paste. Add remaining ingredients and mix well. Transfer to a serving bowl.

To assemble, combine coriander, Vietnamese mint, carrot and cucumber in a bowl with 2 tablespoons Nuoc Cham. Slice baguette crossways into 4. Slice each portion open. Divide patties among baguettes. Top with salad. Serve baguettes with remaining Nuoc Cham.

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