Grilled Pork Patties

These little pork patties are packed with flavor! The lemongrass really makes them special – so do make sure to seek it out at your local farmers market or Asian Market.

1 lb groung pork
4 shallots, minced
4 lemongrass stalks (bottom 1/3 only), sliced thin
2 garlic cloves, minced
2 tsp black pepper
1 tbsp Vietnamese fish sauce
2 tbsp grated fresh ginger
2 tsp red pepper flakes

Lettuce leaves
1 carrot, grated
1 bunch of cilantro
1 bunch of mint
1 bunch of basil
1 diakon, sliced thin

Combine all for parties in a bowl and mix well. Form into 10 – 12 patties (I use a cookie scoop to make sure they are all even). Chill for a few minutes.

Heat grill to medium high heat. Brush with a little oil. Grill patties for 4 minutes per side.

Serve with garnish.

Serves 5 – 6.


Asian Shrimp Salad


Another winner from Patrica Wells. Quick, easy and healthy. You can get Kaffir Lime Leaves on Amazon or in Asian markets. Serve with rice and some steamed veggies for a complete meal.


  • 2 tsp vegetable oil
  • 2 cloves garlic
  • 2 inch piece of ginger, peeled
  • 1 lb raw shrimp, peeled and cleaned
  • 1/2 tsp cumin seeds
  • 1 jalapeño, seeded
  • 6 Kaffir lime leaves, ground to a powder in a spice mill or mortar and pestle
  • 1 TBSP fish sauce
  • 1/3 c light coconut milk
  • 3 TBSP lime juice
  • 1/3 c cilantro, minced

In a small food processor, finely chop garlic, ginger and jalapeño. 

In a large skillet, heat oil over high heat until it just begins to smoke. Reduce to medium high, add garlic, ginger and jalapeño, cook for 30 seconds. Add shrimp and cumin, sauté for 2 minutes. Stir in the fish sauce, coconut milk and Kaffir lime dust, bring to a boil, reduce heat to simmer and stir in lime juice. 

Transfer to places and shower with cilantro.

Serves 2 – 4.

Banh Mi Meatball Salad

This is a quick and healthy dinner packed with lots of flavor.


  • 1/2 c rice vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 1 c grated carrot
  • 1/2 large diakon, grated
  • 3 shallots, sliced thin
  • 1 – 8 oz baguette, cut into 1 inch pieces
  • 2 TBSP vegetable oil
  • 1 lb ground beef
  • 1 TBSP garlic, minced
  • 1/4 tsp red chili flakes
  • 1-2 tsp pepper
  • 1 TBSP fish sauce
  • 1 1/2 lb romaine, torn into bite size pieces
  • 1 cucumber, sliced thin
  • 1/2 c chopped cilantro and mint
  • Lime wedges

Whisk vinegar, sugar and 1/2 tsp salt in a medium bowl. Add carrots, daikon and shallots and toss gently. Refrigerate for at least 30 min. 

Heat oven to 450. Put the bread on a baking sheet and bake until lightly toasted. 

Combine beef, garlic, red pepper flakes, fish sauce and 1/4 tsp salt. Shape into meatballs, place on a pan sprayed with olive oil. Bake until brown 8 – 12 minutes. 

Combine lettuce, pickles, bread and cucumber in a large bowl, toss with 1 TBSP oil. Divide among bowls and garnish with meatballs, cilanto and mint.

Chicken Satay


the trick to juicy chicken satay is to use chicken thighs and to let it marinade overnight. I made this recipe two ways – in the oven sans “black stuff” for the kiddos and cut into chunks, skewered and cooked over flames “with the black stuff” for mom & dad. With the black stuff was amazing – so unctuous!!

3/4 c lite coconut milk
1 TBSP fish sauce
1 TBSP coconut palm sugar or brown sugar
1 TBSP Thai red curry paste
1 1/2 teaspoons kosher salt
2 lbs boneless, skinless chicken thighs

Place the coconut milk, fish sauce, sugar, curry paste, and salt in a large bowl and whisk to combine; set aside.

Cut the chicken lengthwise into 1/2-inch-thick pieces and add to the marinade. Stir to coat the chicken, cover the bowl with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours. Meanwhile, make the sauce.

For the peanut sauce:
3/4 c lite coconut milk
1/4 c chunky all-natural peanut butter (no salt or sugar added)
1 TBSP fish sauce
1 TBSP coconut palm sugar or brown sugar
1 TBSP Thai red curry paste
2 tsp chile-garlic paste
1 TBSP freshly squeezed lime juice

For the peanut sauce:
Place everything but the lime juice in a small saucepan and whisk to combine. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool.

To cook the chicken:
Heat a gas or charcoal grill to medium-high. Meanwhile, thread a single piece of chicken lengthwise onto each skewer and transfer to a baking sheet.

When the grill is ready, rub the grates with a towel dipped in vegetable oil. Place the skewers on the grill, close the cover, and cook until grill marks appear on the bottom, about 3 to 4 minutes. Flip the chicken, close the grill, and cook until grill marks appear on the second side and the chicken is cooked through, about 3 to 4 minutes more.
Transfer the skewers to a clean serving platter and serve with the cooled peanut sauce for dipping.

Serves 6 – 8.

Asian Chicken Sausage in Lettuce Wraps


This recipe was inspired by a recipe in Aug 2012 Bon Appetite. I added lemon grass to make it truly an Asian mashup. These little parties were unctuous! I bought chicken thighs and ground my own meat – dark meat is the key to keeping these moist. I served these with sriracha sauce, ponzu and sweet chili sauce.

2 TBSP fish sauce
2 jalapeños, minced
4 cloves of garlic minced
1/2 c shallots, minced
1 TBSP flour
1/4 c oyster sauce
3 – 4 lemon grass stalked, smashed and inner part minced
1 lb ground chicken, preferably dark meat
1 head of butter lettuce

Combine all ingredients except lettuce in a bowl. Cover and refrigerator overnight.

Form into patties. Cook on a griddle or in a large skillet over medium high heat, 3 – 4 per side.

Serves 4 – 6.