Vietnamese Style BBQ Pork Patties

Vietnamese Style BBQ Pork Patties


I could eat this everyday – it's light and refreshing, and the flavors are so intensely satisfying. Also, since it's relatively healthy, there's no guilt!

50 min
4 Servings


1 lb
ground pork
1" piece of ginger (minced)
2 clove
garlic (finely chopped)
3 Tbsp
sweet chili spring roll dipping sauce
1/4 cup
water chestnuts (minced)
1 Tbsp
green onion (finely sliced)
3 Tbsp
fresh cilantro (chopped)
cooking spray
6 oz
vermicelli rice noodles (can substitute with somen noodle)
medium Japanese cucumber (halved lengthwise & sliced thin on the diagonal)
shallots (peeled and thinly sliced)
1/2 cup
fresh mint leaves
3 Tbsp
Asian fish sauce
4 Tbsp
fresh lime juice
1 tsp
light brown sugar
1/2 cup
drizzle of sweet chili dipping sauce
grated carrot
Prep Time:
50 min
Total Time:
50 min


Preheat oven to 350° F. In a mixing bowl, combine the pork, ginger, garlic, chili dipping sauce, water chestnuts, green onion, and cilantro and blend thoroughly by folding the ingredients into each other. Prepare a baking sheet with cooking spray. Using your hands, pinch off a walnut-size bit of the pork mixture and roll into a meatball shape and place on the baking sheet. Repeat until all the mixture is used up and bake in the oven for about 20 minutes or until golden brown.

While the pork balls cook, prepare you noodles according to package directions. Drain in a colander, rinse with cold water and set aside. Make the dressing by combining all the ingredients (Asian fish sauce, fresh lime juice, light brown sugar, water, drizzle of sweet chili dipping sauce, grated carrot). Divide the noodles, cucumber, shallots and mint leaves into four bowls and top with a few pork patties. Drizzle on some of the dressing – healthy, refreshing, and delicious!

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Chef Michi Watarai