BBQ Vietnamese Pork Patties
with Paleo Nuoc Cham & Peanutty Salad
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
Take a dip into Vietnamese cuisine. You'll be dunking grilled pork patties into nuoc cham, made with a fragrant mix of lime, cilantro and lemongrass, and sweetened with honey. It’s supported by a fulsome salad offering Brussels, carrots and crunchy peanuts.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 100g Matchstick carrots
- 14g Cilantro
- 1 Head of curly leaf lettuce
- 200g Shaved Brussels sprouts
- 1 Lime
- 14g Honey
- 25g Chopped peanuts
- 15g Minced lemongrass
- 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)
Contains: Peanuts
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
50 g
Saturated Fat
10 g
Sodium
500 mg
Total Carb
35 g
Sugars
12 g
Protein
43 g
Fibre
11 g
Preparation
Prepare the patties
- Heat the BBQ on high, making sure to oil the grill first.
- In a large bowl, combine the pork, ½ the lemongrass, ½ the peanuts, the spices and S&P.
- Form into 2 patties (double for 4 portions).
Grill the patties
- Add the patties* to the BBQ and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
Make the nuoc cham
- Meanwhile, finely chop the cilantro leaves and stems.
- Juice the lime.
- In a medium bowl, combine the lime juice, cilantro, honey, remaining lemongrass, 3 tbsp oil (double for 4 portions) and S&P.
Make the salad
- Roughly chop the lettuce.
- In a second large bowl, combine the lettuce, carrots, Brussels sprouts, ½ the nuoc cham and the remaining peanuts.
Plate your dish
- Divide the salad between your bowls.
- Top with the patties.
- Spoon the remaining nuoc cham over the patties. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
