Vietnamese · Dinner
Grilled Pork Patties with Noodles (Gluten-Free)
Grilled pork patties made with seasoned ground pork shaped onto skewers, char-grilled over high heat and served over rice noodles with lettuce, cucumber, herbs and a garlic-lime fish sauce dressing. A gluten-free swap replaces wheat-based soy sauce with tamari, keeping the smoky, sweet, savoury profile intact.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
28.6gFat
52.3gCarbs
11.2gSugar
3.1gFiber
1584mgSodium
144mgChol
9.8gSat Fat
780mgPotassium
68mgCalcium
3.1mgIron
0.9mcgVitamin B12
18.5mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Combine ground pork, fish sauce, garlic, shallot, brown sugar and black pepper in a bowl; mix by hand until sticky. Chill 20 minutes.
2
Shape the marinated pork into 3 to 4 flat patties about 2.5 inches wide; thread onto skewers if desired.
3
Grill the patties over high heat for 3 to 4 minutes per side until charred at edges and internal temperature reaches 160°F.
4
Whisk together gluten-free tamari, lime juice, water, sugar, garlic and chili until sugar dissolves.
5
Plate
Cook rice vermicelli 3 to 4 minutes until translucent; drain and rinse. Arrange noodles with lettuce, cucumber, mint and cilantro; top with pork and dressing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground pork
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 22 small shallot
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp black pepper
- 3 oz86g rice vermicelli noodles, uncooked
- 2 tbsp2 tbsp gluten-free tamari
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp water
- 1 tsp1 tsp sugar
- 11 small garlic clove
- 11 fresh red chili
- 22 small handful lettuce
- 11 cucumber
- 22 small handful mint leaves
- 22 small handful cilantro leaves
- 2 tsp2 tsp vegetable oil
