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