A bánh mì rebuilt as a burger. The pork patty carries the fish sauce and white pepper, the pâté and mayo do what they do in the roll, and the chilli crunch takes the place of the sliced fresh chilli. Keep the pâté. It is the thing that makes it a bánh mì and it is the first thing people leave out.
30 minutes. Serves 4.
Ingredients
- 600g pork mince, not too lean
- 3 cloves garlic, grated
- 4 spring onions, chopped fine
- 1 tbsp fish sauce
- 1 tsp white pepper
- 4 milk buns
- 3 tbsp chicken liver pâté
- 3 tbsp Kewpie mayonnaise
- 2 dessertspoons Plateit Chilli Crunch
- 1 carrot, grated, plus 2 tbsp rice vinegar and 1 tsp sugar
- Half a daikon, cut into thick batons, same pickle
- Coriander
Method
- Pickle first. Grated carrot in one bowl, daikon batons in another, vinegar and sugar over both. Half an hour if you have it, ten minutes if you do not.
- Mix the pork with garlic, spring onion, fish sauce and white pepper. Do not overwork it. Roll into 4 loose balls.
- Screaming hot pan. Smash each ball flat and leave it 2 minutes until the crust forms. Flip, 1 minute more.
- Toast the buns in the pork fat.
- Build: pâté on the base, mayo on the lid, drained grated carrot, patty, coriander, then chilli crunch over the top.
- Daikon batons on the side, not in the burger. They are the palate cleanser between bites.
Tip: Drain the carrot properly. Wet pickle turns the base to mush before the burger reaches the table.
