Sous Vide Vietnamese Pork Patties in Lettuce Wraps
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Ingredients for 2
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!)
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.