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Vietnamese pork patties with a tasty dipper & a table salad



  • Preheat oven to 180°C fan forced (200°C normal).
  • Mix the pork mince with 1 crushed garlic clove, ½ tspn sugar, the spring onions, ginger and a splash of fish sauce until well combined. Then form the mixture into 4 even-sized neat patties.
  • Flour the patties and cook in a layer of hot oil (in a pan that can go into the oven) until coloured on the bottom. Then turn the patties over and finish off the cooking process in the oven for about 7-8 mins.
  • Combine the remaining sugar with ½ finely sliced garlic clove, the chilli, 1-2 tbsp fish sauce and the juice of ½ lime.
  • Arrange the salad ingredients on a large plate, place the pork patties alongside and serve with the dipping sauce in a small bowl and a wedge of lime.




  • 250 gm minced pork
  • 1½ large garlic cloves
  • 1½ tspn shaved palm (or soft brown) sugar
  • 2-3 spring (green) onions, finely chopped
  • ½ tbsp grated fresh ginger
  • Asian fish sauce
  • potato flour
  • olive oil
  • 1 small red chilli, seeded & finely sliced
  • 1 lime
  • ¼ telegraph (continental) cucumber, sliced fairly thickly on the diagonal
  • a few butter lettuce leaves
  • a few Vietnamese mint leaves
  • a handful of bean sprouts
  • a few fresh coriander sprigs


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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