* Note: Look for lemongrass at specialty-food stores or better supermarkets, and be sure to peel away the rough outer stalks.

For the Aromatic Lemongrass Patties: Trim pork of most fat, thinly slice. Transfer to a food processor; add shallots, lemongrass, salt, and pepper, and process until mixture forms an even textured ball, about 30 seconds. Turn out into a bowl.

Alternately, use a cleaver to finely chop pork, first in one direction and then in the other, then fold the meat over on itself, and chop again until smooth, discarding any fat or connective tissue. Add shallots and lemongrass, and continue mincing until mixture is smooth, then transfer to a bowl.

Working with wet hands, pick up a scant 2 tablespoons of the pork mixture, and shape it into a flat patty, 2 to 3 inches in diameter. Transfer patty to a parchment-lined baking sheet, and repeat with remaining mixture; do not stack the patties.

Heat a large, heavy skillet over medium-high heat. If necessary, rub lightly with an oiled paper towel, and add the patties. Lower heat to medium, and cook until golden on first side, then turn and cook until golden and cooked through, 3 to 4 minutes more. As the patties cook, use a spatula to flatten them against the hot surface. (You can also grill or broil the patties until golden and cooked through, turning them over partway through cooking). Serve hot. (Makes 6 to 8 patties)

For the Salad: Place the sliced patties in a medium bowl. Add the lime juice, fish sauce, and chiles. Toss to combine. Stir in the shallots and cilantro. Line platter with lettuce. Top with salad. Garnish with mint, cucumber, and lime wedges.

This recipe yields 4 servings.