These small Hanoi-style patties bring together springy Vietnamese pork paste, minced pork and fragrant green cốm, or young glutinous-rice flakes. Steaming sets the tender centre before a quick shallow-fry makes the outside crisp and golden. Serve them hot as a snack or with a simple plate of herbs.
These small Hanoi-style patties bring together springy Vietnamese pork paste, minced pork and fragrant green cốm, or young glutinous-rice flakes. Steaming sets the tender centre before a quick shallow-fry makes the outside crisp and golden. Serve them hot as a snack or with a simple plate of herbs.
Bring a small pan of water to a simmer. Blanch the diced pork fat for 1 minute, drain and cool completely. Keep the pork paste and ground pork refrigerated until mixing; wash your hands and separate raw-meat tools from the ready-to-eat herbs.
Combine the giò sống, ground pork, cooled fat, shallot, fish sauce, sugar, pepper and salt. Mix until tacky and cohesive. Fold in the cốm gently so the grains stay intact.
Lightly oil your hands. Divide the mixture into 12 equal portions and shape into patties about 1.5 cm thick. Cover and refrigerate for 15 minutes.
Lightly oil a heatproof plate or line it with baking paper or banana leaf. Set the patties on it with a little space between them. Steam over gently boiling water for 12–15 minutes, until firm and set; the exact time depends on thickness.
Use clean utensils to move the patties to a clean tray. Let surface steam escape for 3–5 minutes. Pour a shallow layer of oil into a wide pan and heat over medium.
Fry the patties in batches, turning once or twice, until crisp and golden on both sides. Insert a clean instant-read thermometer sideways into the centre of a thick patty; every batch must reach at least 71.1°C. If needed, lower the heat and cook longer. Transfer to a clean paper-lined plate.
Serve hot with lettuce, mint and cilantro. They also go well with sticky rice or as part of a bún đậu-style meal.
Refrigerate leftovers within 2 hours at or below 4°C and use within 3 days. Reheat to 74°C. Keep uncooked pork and giò sống at or below 4°C until cooking.
Fresh or thawed green cốm gives the most reliable texture in this recipe. If the pork paste is already well seasoned, reduce or omit the added salt. Patties can be shaped and chilled for up to a few hours before steaming; keep them covered and refrigerated. Frying in batches prevents the pan from cooling and helps the patties brown evenly.
The patties feel loose: chill them for another 10 minutes and handle with lightly oiled hands. The outside browns before the centre is safe: lower the heat, finish cooking gently and check 71.1°C with a thermometer. The cốm turns mushy: fold it in last and mix only until distributed. The patties taste too salty: the giò sống may already be seasoned; reduce added salt next time and check the product label.
What is cốm? It is fragrant green rice from young glutinous rice, sold fresh, frozen or dried. This recipe is measured for fresh or thawed cốm. Can I skip steaming? Steaming sets the patties and helps them cook evenly before frying. Keep it in the method, then shallow-fry for the crisp surface.
Contains fish through fish sauce. Giò sống formulations vary and may include wheat, soy or other declared allergens, so check the package and cross-contact statement. Keep raw pork refrigerated at or below 4°C and away from herbs. Use clean utensils and a clean plate for cooked patties. Cook ground pork to at least 71.1°C at the centre, measured with a clean thermometer. Refrigerate leftovers within 2 hours at or below 4°C, use within 3 days and reheat to 74°C.
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