City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Fried Minced Pork Patties with Green Rice

Chả Cốm

(Fried Minced Pork Patties with Green Rice)

March April 2016

From Ching Li

scant 1/2 c. green rice flakes

1/2 c. water

1 lb. ground pork

1/2 medium onion, finely diced

1 lemongrass stalk, finely minced

2 green onions, finely sliced

1/4 c. soy sauce

1 T. sugar

4 garlic cloves, finely minced

1/2 c. water

vegetable oil for frying

In a bowl, slowly mix the water with the green rice flakes. The water will rehydrate the rice, changing it from light green to bright emerald green. Set aside.

Mix all the remaining ingredients in a bowl, adding the green rice last. Form into 2-inch balls (about the size of a golf ball) and place meatballs on a tray.

Heat the oil in a large frypan on medium heat and place a meatball in the pan. Flatten the meatball into a patty. Repeat until the pan is full. Cook patties until they turn golden brown and no longer stick to the bottom of the pan – about 1-2 minutes. Flip and cook the other side for another 1-2 minutes. Flip only once or they might fall apart.

Serve as an appetizer with Vietnamese dipping sauce – recipe page 28 – or make a meal by using them in a noodle bowl with vermicelli noodlles, lettuce, beansprouts, mint and Thai basil. Drizzle the Vietnamese dipping sauce over top.
Makes about 24 patties.

Appetizers, Starters and Breakfasts