Pork and buffalo patties with sticky rice

Pork and buffalo patties with sticky rice

By
From
Luke Nguyen's Greater Mekong
Makes
12
Photographer
Stuart Scott

The Luang Prabang markets start early in the morning and continue throughout the day and into the night. During the day they are packed with locals buying their daily fresh produce; in the evening, all the foreign travellers venture out to sample traditional Lao cooking — in particular, the barbecue dishes. Rows and rows of vendors grill everything from whole fish, prawns, pork belly, stuffed capsicums, and these wonderful patties that are chargrilled and eaten with sticky rice. They are extremely tasty and very simple to prepare. If you can’t get your hands on buffalo meat, beef will work fine. When preparing sticky rice, start a day ahead, as the rice needs overnight soaking.

Ingredients

Quantity Ingredient
5 red asian shallots, roughly chopped
5 lemongrass stems, chopped, white part only
500g minced buffalo or beef
500g minced pork
1/2 teaspoon sea salt
2 teaspoons castar sugar
1/2 teaspoon chilli powder
60ml fish sauce
6 spring onions, sliced
1 handful dill, chopped

Sticky rice

Quantity Ingredient
400g glutinous rice, soaked in cold water overnight

Method

  1. To make the sticky rice, drain and rinse the soaked rice in cold water three times. Pour water into the bottom of your steamer and line the steaming section with muslin. Place the rinsed rice on the cloth, cover with the lid and set on the stovetop over high heat. Steam for 15… minutes, then †flip the rice over. Cook for another 5–15 …minutes, or until the rice becomes translucent; take a small bite to check it is soft and chewy. (Sticky rice generally takes about 20–30 minutes of steaming all up.)
  2. Meanwhile, pound the shallot and lemongrass to a paste using a large mortar and pestle. Transfer the paste to a mixing bowl and add the remaining ingredients. Mix together well, then shape into 12 …patties, about 6 cm across and 2 cm thick.
  3. Heat a barbecue chargrill or chargrill pan to medium–high.Cook the patties for 3–4 minutes on each side, or until browned and cooked through.
  4. Serve the patties hot, with the sticky rice.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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