This is a delicious street food of Laos. The pork and buffalo patties are a Luke Nguyen recipe and the dipping sauces are from Tamarind Restaurant in Luang Prabang. The sauces are best if the eggplant and tomato are cooked over an open flame as they get a smokier, tastier flavour. Traditionally the dish is served with sticky rice, however, you can substitute rice for a bread roll and make a tasty Lao hamburger or just eat as is!

 

Lao Buffalo and Pork Patties with eggplant and tomato dipping sauces

  • Buffalo and Pork Patties
  • 5 red Asian shallots, roughly chopped
  • 5 lemongrass stems, white part only
  • 500 g minced All Natural Meat Co buffalo
  • 500 g minced  All Natural Meat Co pork
  • ½ tsp sea salt
  • 2 tsp caster (superfine) sugar
  • 1 tsp chilli powder
  • 60 ml fish sauce
  • 6 spring onions sliced
  • 1 handful chopped dill
  • Lao Eggplant dipping sauce
  • 1 medium sized eggplant
  • 1 chilli
  • Salt
  • 2 cloves of garlic
  • ½ cup coriander
  • Dash of fish sauce
  • Green part of spring onion
  • Lao tomato dipping sauce
  • 2 Medium sized tomatoes
  • 4 red chillies
  • 1 clove garlic
  • Salt
  • Fish sauce
  • Green part of spring onions
  • ½ tablespoon chopped coriander
  • Lemon juice

Buffalo and Pork Patties

Pound the shallots and lemongrass to a paste in a large mortar. Transfer the paste to a mixing bowl and add the remaining ingredients. Mix together well, then shape into 12 patties, about 6 cm across and 2 cm thick.

Heat a barbecue chargrill or chargrill pan to medium-high. Cook the patties for 3-4 minutes on each side, or until browned and cooked through.

Eggplant Dipping Sauce

Prick eggplant and chilli with a knife to let out extra moisture while burning.

Grill eggplant, chilli and garlic under an open flame, or under a griller until skin is blackened. Allow to cool, and peel.

Pound chilli, salt and garlic in a mortar and pestle

Add eggplant and coriander and pound until a soft paste. Add fish sauce and spring onion to your taste.

Tomato Dipping Sauce

Burn tomatoes, chilli and garlic under an open flame, or under a griller until skin is blackened. Allow to cool, and peel.

Pound chilli, salt and garlic in a mortar and pestle.  Add tomatoes and pound to a rough paste

Stir in spring onion and coriander. Add fish sauce and a squeeze of lemon to taste.

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