Vietnamese-Inspired Chicken Patties


Ground chicken can get a bad rap for being bland, but these excellent chicken patties are here to set the record straight. Scallions, cilantro, and fish sauce infuse the meat with intense flavor, and panko breadcrumbs make sure the mixture stays together without getting too mushy. These get served on top of bright white vermicelli noodles and tender lettuce leaves. Then comes the best part of this recipe: the unbelievably flavorful vinaigrette. It’s an all-star combination of fish sauce, sambal oelek, and just enough chile to bring the heat. Cucumbers would be a welcome addition here—serve them smashed so their craggy nooks can soak up the vinaigrette.

Vietnamese-Inspired Chicken Patties Recipe
Photo: Greg DuPree
Hands On Time:
30 mins
Total Time:
30 mins
4 serves


  • Patties

  • 1 ½ pounds ground chicken

  • 6 scallions, finely chopped (about ½ cup)

  • ½ cup panko

  • cup finely chopped fresh cilantro

  • 2 teaspoons fish sauce

  • 1 teaspoon kosher salt

  • Cooking spray

  • Vinaigrette

  • cup unseasoned rice vinegar

  • 3 tablespoons fresh lime juice (from 2 limes)

  • 1 tablespoon fish sauce

  • 1 tablespoon sambal oelek (ground fresh chili paste) or sriracha

  • 1 ½ teaspoons soy sauce

  • 2 tablespoons canola oil

  • 1 teaspoon sugar

  • 3 tablespoons finely chopped fresh cilantro

  • 1 medium red Fresno chile, seeded and finely chopped (1½ Tbsp.)

  • Additional Ingredients

  • 1 cup cooked rice vermicelli noodles

  • Butter lettuce leaves


  1. Make the patties: Stir chicken, scallions, panko, cilantro, fish sauce, and salt in a large bowl until combined. Shape into 8 patties. Heat a large nonstick skillet over medium-high; coat with cooking spray. Working in 2 batches, cook patties, flipping once, until browned and cooked through, 4 to 5 minutes per side. Remove from heat.

  2. Make the vinaigrette: Stir vinegar, lime juice, fish sauce, sambal oelek, and soy sauce in a medium bowl. Whisk in oil and sugar until mixture is smooth. Stir in cilantro and chile.

  3. To serve, arrange cooked rice noodles and patties evenly in lettuce leaves; drizzle with vinaigrette.

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