Banh Mi Sandwich
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 did not have all the classic ingredients, so this is not a classic Bahn Mi. However it is 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 bouncing out the other side.. So, Banh Mi Sandwich, 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.
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.
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