Dec 142011

This is a Vietnamese recipe we found in an Oriental Barbecue book.  It is a fun meal because it gathers everyone around the table where you assemble your own pork wraps.

Porkies (Barbecued Pork Patties)


  • 2 lbs Ground lean pork
  • 1 tsp Fresh ginger
  • 1 Tbsp Sherry
  • 2 Tbsp Light Soy sauce
  • 2 Tbsp Oil
  • 1 tsp Sugar
  • Salt to taste
  • 2 doz Whole fresh lettuce leaves
  • 4 c Cooked white rice
  • 1 c Cilantro leaves or chopped scallions
  • 1 c Fresh mint leaves or chopped celery leaves
  • Spicy Nuoc Mam sauce


  1. In a large bowl, mix ground pork, ginger, sherry, soy sauce, oil sugar and salt.
  2. Shape pork tightly into two inch balls and squeeze each ball firmly into an elongated 3 inch sausage shape.
  3. Broil the pork patties 15-20 minutes over charcoal fire until crisp and brown.
  4. To eat, put a pork patty and some rice on a lettuce leaf. Sprinkle with garnishes and some Nuoc Mam sauce. Fold over both sides of the lettuce leaf and then eat and enjoy.

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Dec 102011

This is a spicy Vietnamese sauce that we use on our Vietnamese barbecued pork patties. It would probably be good with grilled meats, vegetables and seafood.

Spicy Nuoc Mam Sauce

Prep Time: 10 minutes

Total Time: 10 minutes


  • 1 c Fish sauce or light soy
  • 2 in Piece of fresh ginger, grated
  • 4 Cloves of garlic, mashed
  • 1 tsp Chili powder
  • 3 tsp Lemon juice
  • 2 Tbsp Sugar
  • ¼ c. Water


  1. Mix all items together well.
  2. This sauce can be kept in the refrigerator for up to a week.

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