Cook The Book: Pork Patties

• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 small shallot, finely grated
• 1 small clove garlic, finely grated
• 1 lemongrass stalk, trimmed, peeled and finely grated (white and light green parts)
• Freshly ground black pepper to taste
• 2 pounds pork shoulder (pork butt), coarsely ground
• Rice flour for coating

1. In a bowl, whisk together fish sauce and sugar until the sugar is completely dissolved. Add oil, shallot, garlic, lemongrass, pepper and ground pork, and mix until well combined. Divide the pork mixture into 18 portions and shape each portion into round patties. Lightly roll each patty in the rice flour to coat.
2. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to 400u0b0F (medium-high). Grill the patties, turning the pieces frequently to prevent burning, until medium-well done, about 10 minutes. Transfer pork patties to a serving dish.

fish sauce, sugar, vegetable oil, shallot, clove garlic, stalk, freshly ground black pepper, pork shoulder, flour

Taken from www.seriouseats.com/recipes/2009/04/asian-grill-pork-patties-banh-mi-recipe.html (may not work)