When I was a kid growing up little did I know that cultural and culinary history was being made right before my eyes.
Starting in the late 60s and into the 70s a cultural tug-of-war developed along the Texas Coast. Even as a grade- and later middle-schooler spending several glorious summer weeks at my grandfather’s beach house (at the mouth of the Colorado River and Matagorda Bay), it was impossible to not notice those years the flood of immigrants from southeast Asia, mainly South Vietnam, Cambodia and Laos.
I was too young to be cognizant of the struggles many of these hard-working, family-oriented folks experienced in those years; clearly there were battles and some bloodshed as they settled in their new home.
Some of those coming to the Texas coast in those days were expert shrimpers and fishermen; many bootstrapped their way via very successful businesses which continue to this day.
One extraordinary benefit of this Texas coastal melting pot was the arrival of cuisines from southeast Asia; Houston and several other Texas locales boast some of the best Vietnamese and fusion food in the country these days.
A physician colleague of mine loved the Vietnamese people and spent part of every year for nearly 20 years working in rural Vietnam; he first introduced SWMBO and I to the cuisine and even served up one summer Utah evening the original working version of this Vietnamese Pork Burger (in a Bahn Mi sandwich) modeled after those he’d had from street vendors in Saigon weeks before.
We’ve fiddled with the recipe over time and settled on this version; it’s quick, easy to bring together, and tastes like a million bucks. We usually just devour ‘em hot from the grill in lettuce wraps and with a spicy, funky dipping sauce; though they make a killer slider, burger or bahn mi sandwich.
With a short burst of mid-60’s weather the past few days, these went on the grill last night.
Hot damn.
2 lb. ground pork
5 large garlic cloves, minced
1/2 cup very thinly sliced green onions, green parts only
1 medium lime, zested (zest only)
1-2 tbsp. fresh ginger, minced (we like more)
1 scant tbsp. chopped cilantro or Thai basil
1 tbsp. fish sauce
1 tbsp. sugar
1 tsp. fresh ground pepper
1.5 tsp. kosher saltSlider buns or lettuce wraps
Your favorite vietnamese dipping sauce or maybe a sriracha aioli
Use your hands. Crumble the ground pork into a large bowl and then add the remainder of the ingredients. Using your hands, gently mix all the remaining ingredients throughout the meat and then form into 3-inch patties (should make at least 12-14). Chill in the fridge for 30-60 minutes.
Fire the grill.
Grill over moderately high fire on oiled grates for 3-4 minutes per side. Turn once and be gentle; don’t overcook as you want these tender and juicy.
Serve on the platform of your choice – these are outrageous wrapped in Boston lettuce leaves with a few sprigs of Thai basil and cilantro and a funky, sweet / sour dipping sauce.
Enjoy.
