Cooked - Sous Vide Vietnamese Pork Patties In Lettuce Wraps

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Sous Vide Vietnamese Pork Patties In Lettuce Wraps

2.0

2 cups (473 ml) Romaine or iceberg lettuce for lettuce cups, cut into appropriate shape

1 cup (237 ml) fresh Vietnamese rice noodles, cooked according to the instructions on the packet, then drained with cold water to cool.

1 lime or lemon, cut into wedges

¼ cup (59 ml) peanut oil (to shallow fry the pork balls)

4 tbs (59 ml) sweet chilli sauce

1 cup (237 ml) pork mince

1 egg, lightly whisked

1 garlic clove

1 tbs (15 ml) finely chopped shallots

1 tbs (15 ml) lemongrass, white part only, finely chopped

¼ cup (59 ml) Thai basil leaves

2 tsp (10 ml) fish sauce

Pinch of white pepper

3 tbs (45 ml) lime juice

2 tbs (30 ml) fish sauce

1 tsp (5 ml) palm sugar (or brown sugar)

2 red chillies, finely chopped

Preheat Anova sous vide machine to 150 F (65.5 C), and while it's preheating mix together all of the pork patty ingredients and form the mixture into 8 small patties - seal them in a bag, put in water bath and set timer to 2 hours.
Make the noodle dressing in a pestle and mortar by pounding the palm sugar and chilli, then add the lime juice and fish sauce – NB: if you’re using brown sugar you can simply combine the ingredients in a bowl. Toss the noodles in the dressing to combine.
When the pork is finished cooking sous vide, drain the liquid from the bag, pat dry, and fry in hot oil for 1-2 minutes until you get some good colour on the outside. Arrange the lettuce leaves on a plate, put some noodles on each leaf, then the patties on top of that. Serve alongside lemon wedge and sweet chilli sauce.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍔Patties

Cuisine🇻🇳Vietnamese

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created last week

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