Nem Nuong -- Vietnamese Pork Patties

• 1 tablespoon roasted rice powder
• 225 g ground lean pork
• 25 g pork fat, minced
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon fish sauce
• salt and pepper, to taste
• oil, for greasing
• To serve
• 2 cups salad greens
• 1/2 cucumber, seeded and sliced into half moons
• 2 spring onions, shredded
• 1/2 cup fresh herb (Thai basil, coriander or mint)
• 1/2 cup nuoc cham sauce

1. To prepare the rice powder, soak 75g glutinous rice in warm water for an hour.
2. drain and dry and then throw into a hot pan.
3. Stir over a low heat for about 15 minutes or until golden in colour.
4. Reduce to a fine powder in a food processor or coffee grinder -- it will keep for up to 3 months.
5. Mix the pork and pork fat with the shallot, garlic and fish sauce.
6. Season with salt and pepper and bind with 1 tbsp rice powder.
7. Leave to rest in the fridge for 1/2 hour.
8. Grease your hands with a little oil and then form the pork into small rounds or sausage shapes.
9. Grill over a medium charcoal fire or under a preheated grill for about 15 minutes.
10. Turn as needed to brown on all sides.
11. Serve on a bed of lettuce, cucumber, spring onions and herbs.
12. Dip in nuoc cham.

rice powder, ground lean pork, pork fat, shallot, garlic, fish sauce, salt, oil, salad greens, cucumber, spring onions, fresh herb, nuoc cham sauce

Taken from www.food.com/recipe/nem-nuong-vietnamese-pork-patties-115148 (may not work)