INGREDIENTS:
- 1 NaN Meat Patties
- 160 g Pork shoulder, small diced
- 40 g Pork saute fat, small diced
- 1.6 g Iodized salt
- 3/5 g Black pepper powder
- 8 g Garlic, minced
- 9 g Shallots, minced
- 7 g Oyster sauce
- 4 g White sugar
- 6 mL Fish sauce
- 11 g Molasses
- 1 NaN Other Ingredients
- 30 g Green ice lettuce, julienned
- 3 g Mint leaves
- 3 g Coriander leaves
- 3 g Basil leaves
- 20 g Carrots, peeled, fine julienned
- 150 g Dry rice vermicelli, soaked for 7 mins in boiling water, rinse in cold water, drain
- 1 NaN Nuoc Cham Sauce
- 30 mL Water
- 3 mL Rice vinegar
- 26 g Lime Juice
- 1/4 pc Bird’s eye chili, seeded, minced
- 3 g Garlic cloves, minced
PROCEDURE:
1. Pre-soak pork shoulder in water. Change water as needed until pork turns whitish and the water is clear, around 5 times. Drain and squeeze dry using cloth or paper towel.
2. Place pork shoulder and pork fat with salt in a big bowl. Mix in one direction while kneading the meat with your palm until sticky or has paste-like consistency for 5 minutes.
3. Add remaining meat ingredients and seasonings. Mix and knead in one direction for another 5 minutes. Place the meat mixture inside the chiller for 30 minutes.
4. Mix sauce ingredients in a bowl. Set aside.
5. To make an even-sized meat patty, divide the mixture into 30 g per piece. Roll it with the palm of your hands and gently press the center to flatten it. You should be able to make 8 patties.
6. To cook the patties, thaw it out at room temperature for 2 hours or until the patties are not cold anymore when touched. Pan sear over medium to low heat for 3 minutes on both sides or until the patties are cooked through. Set aside.
7. Assemble salad ingredients in a bowl, top with cooked patties, and serve sauce on the side.
