Sous Vide Vietnamese Pork Patties in Lettuce Wraps

These pork patties are made with many Vietnamese ingredients to infuse authentic flavor in every single bite.Place the patties on lettuce leaves filled with noodle salad, wrap it all up, and you're good to go! 

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 150F / 65.6C

Ingredients

• 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 (you can either deseed both of them, just one, or keep all the seeds in for a real chilli hit!)

Directions

1. 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.
2. 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.
3. 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.