Iron Chef Shellie
 

Cha Bo {Vietnamese Grilled Beef Patties}

“So my quest for all things with spice, zest and tang continues, as we venture into Vietnamese cuisine. They almost look like Vietnamese meatballs, I didn’t notice until I actually made the recipe myself. And we all know how much I love meatballs! The nouc cham dipping sauce definitely completes the dish. The patties themselves...”

Recipes | November 6, 2011
Cha Bo {Vietnamese Grilled Beef Patties}

Cha Bo {Vietnamese Grilled Beef Patties}

So my quest for all things with spice, zest and tang continues, as we venture into Vietnamese cuisine. They almost look like Vietnamese meatballs, I didn’t notice until I actually made the recipe myself. And we all know how much I love meatballs!

The nouc cham dipping sauce definitely completes the dish. The patties themselves are bursting with flavour from the cumin, fish sauce and coconut cream; but the sauce makes it come alive. Go on, give it a a go; you’ll love it! I’m not sure how authentic the recipe is, but if you have no idea what it meant to taste like, like I did, then you should find no problem with it at all :)

Cha Bo {Vietnamese Grilled Beef Patties}

Tom Kime

3 tablespoons sesame seeds
1 teaspoon ground cumin
500g lean minced beef
1 garlic clove, finely chopped
4 spring onions, finely chopped, plus extra to serve
1 tablespoon fish sauce
2 tablespoons coconut cream
1/2 teaspoon each curry powder and caster sugar

Nuoc cham dipping sauce:
1 teaspoon rice vinegar
1 teaspoon caster sugar
1 garlic clove, finely chopped
1 small red chilli, seeds removed, finely chopped
Juice of 1 lime, plus grilled lime cheeks to serve (optional)
1 teaspoon fish sauce

  1. Soak 16 bamboo skewers for 30 minutes.
  2. Stir sesame in a dry pan over medium heat for 1 minute. Add cumin and stir for 1 minute until fragrant and toasted. Transfer to a bowl, then mix well with remaining ingredients and a pinch of salt.
  3. Divide into 16 portions, then shape into 6cm patties. Cover and chill for 30 minutes.
  4. Meanwhile for the dressing, combine vinegar, sugar and 3 tablespoons water in a small pan. Bring to the boil, then reduce to low and simmer for 1 minute, stirring until sugar dissolves. Remove from heat and allow to cool. Stir in remaining ingredients.
  5. Heat a lightly oiled barbecue or chargrill pan on medium-high heat. Thread 2 patties onto 2 parallel skewers (to help them hold together). Repeat to make 8 skewers.
  6. Cook for 3 minutes each side until lightly charred but still slightly pink in the centre.
  7. Serve with sauce and lime, if desired.

Serves 4.

 


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Cha Bo {Vietnamese Grilled Beef Patties}


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Comments

15 comments on “Cha Bo {Vietnamese Grilled Beef Patties}
  1. leaf (the indolent cook) - November 6, 2011 at 12:14 am

    I love the presentation – so cute! Liking the sound of the flavours, too.

  2. Mez - November 6, 2011 at 12:33 pm

    Oh my god I want to make these and make thai burgers – YUM

    xox

  3. msihua - November 6, 2011 at 12:57 pm

    Very pretty… pity I don’t do beef… :(

  4. Hannah - November 6, 2011 at 1:10 pm

    Ooh, this looks and sounds utterly scrumptious!

  5. Michelle chin - November 6, 2011 at 1:19 pm

    this can be used to make sandwiches

  6. Danielle - November 6, 2011 at 3:37 pm

    I think it’s time to clean up the bb

  7. Danielle - November 6, 2011 at 3:38 pm

    woops …bbq and take the cooking outside. They look delicious!

  8. Heidi - Apples Under My Bed - November 6, 2011 at 4:00 pm

    These look so so delicious, Michele! I knew I’d swoon after reading the title :)
    Heidi xo

  9. Agnes - November 6, 2011 at 5:44 pm

    Hah yes they are just like meatballs. You’re the queen of meatballs! 😀

  10. Winston - November 7, 2011 at 12:07 am

    I love anything in skewers should make this for my next BBQ. The dipping sauce looks like “Chinese New Year” to me for some reason, I love it haha. Nice one =)

  11. Tina @ bitemeshowme - November 7, 2011 at 7:17 am

    yummmmmmmmmo! I love vietnamese food!

  12. Lorraine @ Not Quite Nigella - November 7, 2011 at 2:59 pm

    These look delightfully good Shellie and so perfect to throw on the bbq!

  13. InTolerant Chef - November 8, 2011 at 7:16 am

    These look so good, and I would serve them on a green mango salad with heaps of the dipping sauce- yumm… great recipe!

  14. Nic@diningwithastud - November 9, 2011 at 1:43 pm

    That dipping sauce sounds do great!


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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