Instructions: Prepare the Nuoc Cham. Set aside.

Shred the potatoes in a food processor and place in a colander. Sprinkle with the salt and mix well. Let stand in the sink for 15 minutes. Squeeze the potatoes dry and place in a mixing bowl. Add the cornstarch and mix thoroughly. Add all the remaining ingredients except the oil and mix well.

Divide the oil between two 9-inch skillets over moderately-high heat. Drop the potato mixture by tablespoonfuls into the hot oil, forming individual patties about 2 1/2 inches in diameter. The patties should not be too thick. Fry until golden brown on the bottom, about 5 minutes. Turn and cook the other side until brown and crispy. Drain on paper towels, then transfer to a serving platter.

Serve immediately with Nuoc Cham.

This recipe yields about 15 patties.

Comments: You can substitute sweet potatoes or taro root for Idaho potatoes.

Yield: 15 patties

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