Banh Mi Sandwich or Banh Mi Burger?
My bride and I were in the mood for something different for dinner and we had some nice organic ground pork and really nice brioche buns. I thought back to the days when I worked with chef Ben Richardson at Diablo Canyon who is now the Chef at Novo, one of San Luis Obispo’s top restaurants and voted #1 restaurant very consistently. If you find yourself in San Luis Obispo, definitely check out Novo for lunch or dinner. Ben made a killer Banh Mi sandwich that I still get cravings for on a regular basis.
So I figured I’d give it a shot!
I did not have all the classic ingredients, I was missing daikon so the slaw pictured here are without the diakon . However it was still tasty. A classic Banh Mi sandwich is on a baguette in homage to the French influence in South East Asia’ s colonial days. The brioche worked wonderfully and I would use it again for the burger variation. But feel free to use which ever is your preference. Also the classic would be meatballs which work well on a baguette but not as well on the tender brioche, so I made patties not balls. I had visions of taking a bite watching the meatballs flying our the other side and getting a hole in one at the same time. So, Banh Mi burger style!
2/3 cup mayonnaise
3 green onions finely sliced
1 tablespoon Sriracha sauce, Can substitute Sambal Olek for a more pungent version.
Combine all and refrigerate
Burgers or Balls
1 lb. ground pork
1/4 cup fresh basil finely chopped Thai basil or any work fine.
4 cloves garlic
3 green onions finely chopped
1 fresh red chile such as a Thai or Serrano seeded and very finely chopped
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon kosher salt
black pepper to taste
Prep all the items for patties or meatballs and combine well. Shape into the patties and chill well. While the patties are chilling prepare slaw.Traeger 728x90
2 cups carrots grated or very fine julienne
2 cups daikon radish very thinly julienne
1 cup English cucumber very thinly julienned *optional not traditional but refreshing
1/2 teaspoon fresh serrano chili very fine dice or Sriracha Sauce/Sambal Olek
1/4 cup rice wine vinegar
1 teaspoon sesame oil
1 teaspoon kosher salt
1/4 cup sugar
combine vinegar, sesame oil, chile or sriracha, salt and sugar in a small pan. Bring to simmer, stir or whisk well, turn off and cool. When cool, combine vegetables.
fresh cilantro sprigs
Prepare your grill for nice even direct medium heat. Being pork we want to cook this all the way through without burning . Grill your patties to 160-165 degrees. If you find your fire is too hot move the patties over to indirect heat after getting your grill marks to cook through.
While your patties are cooking warm your brioche or baguette.
Assemble your burger, place the patty on the roll, the desired amount of slaw top with some of the Sriracha mayo and garnish with the cilantro sprigs.