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Cha Bo – Vietnamese Grilled Beef Patties

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Servings 4


  • 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

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
  • 1 teaspoon fish sauce

To Serve

  • Banh Hoi, vermicelli sheets
  • Coriander leaves
  • Mint leaves
  • Pickled carrot
  • Lettuce leaves


  • Soak 16 bamboo skewers for 30 minutes.
  • 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.
  • Divide into 16 portions, then shape into 6cm patties. Cover and chill for 30 minutes.
  • 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.
  • 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.
  • Cook for 3 minutes each side until lightly charred but still slightly pink in the centre.
  • Serve with banh hoi, herbs, lettuce, carrot and nuoc cham dipping sauce.


Recipe for beef patties by Tom Kime