Rating: 5 stars
2 Ratings
  • 1 star values: 0
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  • 5 star values: 2
  • 2 Ratings

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.

Anna Theoktisto

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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