Chả Cốm (Fried Minced Pork Patties with Green Rice)

From Ching Li

2016 Mar/Apr


  • scant 1/2 c. green rice flakes
  • 1/2 c. water
  • 1 lb. ground pork
  • 1/2 medium onion, finely diced
  • 1 lemongrass stalk, finely minced
  • 2 green onions, finely sliced
  • 1/4 c. soy sauce
  • 1 T. sugar
  • 4 garlic cloves, finely minced
  • 1/2 c. water
  • vegetable oil for frying


In a bowl, slowly mix the water with the green rice flakes. The water will re-hydrate the rice, changing it from light green to bright emerald green. Set aside.

Mix all the remaining ingredients in a bowl, adding the green rice last. Form into 2-inch balls (about the size of a golf ball) and place meatballs on a tray.

Heat the oil in a large fry pan on medium heat and place a meatball in the pan. Flatten the meatball into a patty. Repeat until the pan is full. Cook patties until they turn golden brown and no longer stick to the bottom of the pan – about 1-2 minutes. Flip and cook the other side for another 1-2 minutes. Flip only once or they might fall apart.

Serve as an appetizer with Vietnamese dipping sauce – recipe page 28 – or make a meal by using them in a noodle bowl with vermicelli noodles, lettuce, beansprouts, mint and Thai basil. Drizzle the Vietnamese dipping sauce over top. 

Makes about 24 patties.