Vietnamese Ragworm Cakes
Ingredients
- 300 gGround pork (fresh)
- 3 pcEgg (beaten)
- 1 pcDill (finely chopped)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 pcCitrus sinensis (L.) Osbeck (zest only)
- 2 tbspfish sauce
- 1 pinchBlack pepper ground
- 3 tbspPeanut oil (for frying)
- 400 gSandworms (cleaned)
- 1 pcDried tangerine peel (rehydrated and finely chopped)
Method
A thick, golden omelet with crispy edges and a tender center. The aroma of dill and orange peel balances the richness of the pork.
- 1
Soak the sand worms in lukewarm water to remove impurities. Rinse them gently with cold water and drain. They should be clean and whole.
- 2
Rehydrate the mandarin peel in warm water, then chop it finely. Chop the dill, green onions, and zest the orange. In a mixing bowl, combine the minced pork, sand worms, chopped mandarin peel, herbs, zest, fish sauce, and pepper. Beat the eggs and stir them in. The mixture should be homogeneous but retain some texture.
- 3
Heat the oil in a pan. Spoon the mixture to form patties 2 cm thick. Cook over medium heat until the crust is well browned and the inside is set.
Frequently asked questions
How do you get this dish right?
- Do not over-mix the sandworms; they should stay somewhat intact for texture.
- The pan must be very hot before pouring the mixture to sear the crust immediately.
How long does this dish keep?
Store for 2 days in the refrigerator. Reheat in a dry pan to restore crispiness.
