Vietnamese · Dinner
Grilled Pork Patties with Noodles (High-Protein)
Vietnamese-style grilled pork patties made from a pork and shrimp blend seasoned with fish sauce, garlic and lemongrass, served over rice noodles with edamame, herbs, pickled carrot and daikon. Protein is boosted while keeping the classic char-grilled, fish-sauce-forward flavour intact.
$5
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
498Calories
50.1gProtein
14.6gFat
48.2gCarbs
16.1gSugar
5.6gFiber
1780mgSodium
195mgChol
4.3gSat Fat
880mgPotassium
105mgCalcium
4.2mgIron
1.8mcgVitamin B12
13mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mince garlic, shallot and lemongrass. Combine ground pork, shrimp, garlic, shallot, lemongrass, fish sauce, sugar, cornstarch and black pepper in a bowl; mix until sticky.
2
Chill
Cover and rest the pork mixture in the refrigerator for 20 minutes until firm enough to shape.
3
Build
Divide mixture into 3 equal portions and shape each into a flat oval patty about 1cm thick.
4
Pickle
Julienne carrot and daikon, then toss with rice vinegar and sugar; set aside at room temperature.
5
Boil
Cook rice noodles in boiling water for 4–5 minutes until tender but chewy, then drain and rinse under cold water.
6
Grill
Brush patties with oil and grill on medium-high heat for 4–5 minutes per side until charred and centre reaches 71°C with no pink.
7
Plate
Arrange noodles in a bowl, top with patties, scatter edamame, pickled vegetables, cilantro and mint over the top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g ground pork
- 2.8 oz80g raw shrimp
- 4 cloves4 cloves garlic
- 22 shallot
- 2 tbsp2 tbsp lemongrass
- 3 tbsp3 tbsp fish sauce
- 2 tbsp2 tbsp sugar
- 2 tsp2 tsp cornstarch
- 1 tsp1 tsp ground black pepper
- 3.6 oz100g dry rice noodles
- 3.6 oz100g cooked edamame, shelled
- 11 carrot
- 11 daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar (for pickling)
- a small handful of cilantro leaves
- a small handful of mint leaves
- 2 tbsp2 tbsp vegetable oil, for brushing
