Best 4 Vietnamese Pork Patties With Dipping Sauce Recipes

Vietnamese pork patties, also known as cha gio, are a classic dish that can be found in many Southeast Asian countries. These delicious patties are made with minced pork, vegetables, and herbs, and are typically served with a dipping sauce. If you're looking for a flavorful and easy-to-make appetizer or main course, Vietnamese pork patties are a great option. The combination of savory pork, crunchy vegetables, and fragrant herbs makes them a hit with people of all ages. This article will provide you with a comprehensive guide to making the best Vietnamese pork patties, including the perfect dipping sauce.

Check out the recipes below so you can choose the best recipe for yourself!

LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE

Lemongrass Pork Patties With Vietnamese Dipping Sauce image

In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools. You can serve these patties simply wrapped in the lettuce leaves here, as a snack, or over vermicelli noodles, as a larger meal. Whats non-negotiable? Serve with plenty of herbs and the funky, salty, sour, sweet dipping sauce.

Provided by Kristin Donnelly

Categories Sandwich Ginger Pork Summer Grill Grill/Barbecue Lemongrass Green Onion/Scallion

Yield Makes 12 2-inch patties

Number Of Ingredients 18

Ingredients

Patties:
1 pound ground pork
3 large cloves of garlic, minced (about 2 tablespoons)
1/4 cup thinly sliced scallion greens (from 3 to 4 scallions)
1 stalk lemongrass, tough outer layers removed, lower 6 inches of tender bulb, finely chopped
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons fish sauce (such as nuoc mam or nam pla)
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
Sauce and assembly:
1 1/2 tablespoons rice vinegar, plus more to taste
1 tablespoons sugar, plus more to taste
1/4 cup water
1 tablespoon plus 1 teaspoon fish sauce
Pinch of crushed red pepper
12 lettuce leaves, such as Boston lettuce or iceberg
Herb sprigs, such as mint, cilantro and Thai basil

Steps:

For the patties:
In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
For the sauce and assembly:
In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc

VIETNAMESE PORK PATTIES WITH DIPPING SAUCE

Vietnamese Pork Patties With Dipping Sauce image

Make and share this Vietnamese Pork Patties With Dipping Sauce recipe from Food.com.

Provided by ImPat

Categories Pork

Time 35m

Yield 12 patties, 12 serving(s)

Number Of Ingredients 14

Ingredients

500 g ground pork (mince)
1 tablespoon ginger (finely grated)
1 chili (red long seeded finely chopped)
2 teaspoons cracked black pepper
1/4 cup sesame seeds
2 tablespoons fish sauce
1/4 cup coriander (leaves finely chopped)
2 tablespoons peanut oil
chili sauce (dipping recipe below to serve)
lime wedge (to serve)
1 chili (small red seeded and thinly sliced)
2 tablespoons fish sauce
1/3 cup lime juice
2 tablespoons caster sugar

Steps:

Combine pork, ginger, chilli, black pepper, sesame seeds, fish sauce and coriander in a medium bowl.
Shape 2 tablespoons of the mince mixture into a patty and repeat to make 12 patties.
Place on a plate and cover with plastic food wrap and chill for 15 minutes.
Heat a char-grill pan over moderately high heat and bush the patties with oil and add to the pan and cook for 2 to 3 minutes each side or until cooked.
Make chilli dipping sauce by combining all the sauce ingredients in a small bowl.
Serve pork patties with dipping sauce and lime wedges.

CHAR GRILLED PORK PADDIES WITH VIETNAMESE HERBS: BUN CHA

Char Grilled Pork Paddies with Vietnamese Herbs: Bun Cha image

Provided by Food Network

Time 12h35m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

10 spring onions (scallions), thinly sliced
3 1/2 ounces/100 g garlic chives, roughly chopped
6 tablespoons minced red Asian shallots
12 cloves garlic, minced (4 tablespoons)
1 teaspoon freshly ground black pepper
4 tablespoons fish sauce
4 teaspoons dark soy sauce
17 1/2 ounces/ 500 g minced pork
1 egg, lightly beaten
17 1/2 ounces/ 500 g pork belly, finely sliced
17 1/2 ounces /500 g rice vermicelli noodles, cooked
7 ounces/ 200 g mung bean sprouts
1 bunch perilla, leaves plucked
1 bunch fresh Asian basil, leaves plucked
1 bunch fresh Vietnamese mint, leaves plucked
1 bunch fresh mint, leaves plucked
2 tablespoons fish sauce
2 tablespoons vinegar
2 tablespoons sugar
1/2 cup water
1 chile, diced
2 cloves garlic, diced
1 tablespoon lime juice

Steps:

In a mixing bowl, combine the spring onions, garlic chives, shallots, garlic, black pepper, fish sauce and soy sauce.
In separate bowl, combine half the marinade, minced pork, and egg and mix well.
Add the sliced pork belly to the remaining marinade. Cover and marinate both meats in the refrigerator for 2 hours, or overnight for a better result.
Form the pork mixture into small round balls with oiled hands, then slightly press down on each ball to form patties, about 2 inches/5 cm in diameter and 1/2-inch/ 1 cm 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.
Place the noodles, herbs and patties on three separate platters.
Transfer to 4 to 6 dipping bowls.
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 chile, garlic and lime juice.

NEM NUONG -- VIETNAMESE PORK PATTIES

Nem Nuong -- Vietnamese Pork Patties image

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.

Provided by Sackville

Categories Pork

Time 55m

Yield 12 patties

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 74.7, Fat 6.1, SaturatedFat 2.5, Cholesterol 15.8, Sodium 130.6, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 3.6

Tips:

Use a sharp knife to thinly slice the pork belly. This will help the patties cook evenly.
If you don't have a food processor, you can chop the pork belly and shrimp by hand. Just be sure to chop them very finely.
Be careful not to overcook the patties. They should be cooked through, but still juicy.
Serve the patties with a dipping sauce of your choice. Some popular options include fish sauce, hoisin sauce, and sweet and sour sauce.

Conclusion:

Vietnamese pork patties are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be served as a quick and easy weeknight meal. With a few simple ingredients, you can create a flavorful and satisfying dish that everyone will enjoy. So next time you're looking for something new to try, give these Vietnamese pork patties a try.

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