Hanoi pork patties with Vietnamese herbs

Hanoi pork patties with Vietnamese herbs

The Food of Vietnam
Alan Benson


Quantity Ingredient
500g minced pork
500g raw pork belly, thinly sliced
500g rice vermicelli noodles, cooked according to packet instructions
200g bean sprouts
bunch perilla, leaves picked
bunch asian basil, leaves picked
bunch vietnamese mint, leaves picked
bunch mint, leaves picked
vegetable oil, for brushing


Quantity Ingredient
4 tablespoons fish sauce
1 tablespoon dark soy sauce
10 spring onions, thinly sliced
100g garlic chives, roughly chopped
55g red asian shallots, finely diced
4 tablespoons garlic, crushed
1 teaspoon freshly ground black pepper

Dipping sauce

Quantity Ingredient
2 tablespoons fish sauce
2 tablespoons white vinegar
2 tablespoons sugar
1 small red chilli, diced
2 garlic cloves, diced
1 tablespoon lime juice


  1. Combine the marinade ingredients in a mixing bowl and mix together well. Put the minced pork in another mixing bowl, then add half the marinade mixture and mix until well combined.
  2. Add the pork belly slices to the remaining marinade and turn to coat well.
  3. Cover and marinate both meats in the refrigerator for 2 hours, or overnight for an even tastier result.
  4. Near serving time, place the noodles, bean sprouts and herbs on separate platters or bowls and place in the middle of the table.
  5. Using oiled hands, form the minced pork mixture into small balls, then slightly press down on each ball to form patties, about 5 cm in diameter and 1 cm thick.
  6. Heat a charcoal grill or barbecue to medium–high. Brush the patties with oil and cook for 4 minutes on each side, then remove to a platter. Now cook the pork belly for 2 minutes on each side, or until brown. Arrange on the same platter and place on the table.
  7. While the patties are cooking, make the dipping sauce. Combine the fish sauce, vinegar, sugar and 125 ml water in a saucepan. Mix well to dissolve the sugar, then bring to the boil. Remove from the heat and stir in the chilli, garlic and lime juice. Transfer the warm dipping sauce to dipping bowls — one for each diner.
  8. Each guest should have their own dipping bowl, with all the ingredients at hand. To eat, take a mixture of the noodles, bean sprouts, herbs and meat, and dip into the warm dipping sauce with each mouthful.
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