Source: National Pork Board
The Vietnamese banh mi sandwich has captivated Americans looking for a little adventure between the bread. It’s traditionally composed of cooked pork, pate and pickled vegetables on a crusty French baguette, but the chefs at the National Pork Board reconfigure the flavors and ingredients in a burger format. The well-seasoned ground pork boasts shallots, ginger, cilantro, chilies, fish sauce and sambal; Sriracha mayo adds an extra burst of boldness.
1/2 cup cilantro, chopped
2 tbsp. roasted minced garlic
2 tbsp. minced shallots, browned
2 oz. chile pepper, of choice
1 tbsp. minced fresh ginger
1 tbsp. fish sauce
2 tbsp. sambal
1 tsp. white pepper
1 tsp. salt
2 lb. ground pork
1 cup mayonnaise
1/4 cup Sriracha chili sauce
1 tbsp. sweetened condensed milk
Pickled Veggie Slaw:
6 oz. carrots, julienned on mandolin
6 oz. daikon, julienned on mandolin
3 cups water
3 oz. rice wine vinegar
1 or 2 tbsp. sugar, to taste
2 tbsp. salt
French-style rolls, split and toasted
Thinly sliced jalapeños, to taste
Cilantro sprigs, for garnish
1. Prepare Pork Burgers: In mixing bowl, combine cilantro, garlic, shallots, chile peppers, ginger, fish sauce, sambal, pepper and salt. Add pork; gently mix and fold in ingredients.
2. Form mixture into five 5- to 6-oz burgers; refrigerate while preparing other components.
3. Prepare Sriracha Mayonnaise: In mixing bowl, combine all ingredients, mix well to combine. Refrigerate until needed.
4. Prepare Pickled Veggie Slaw: In mixing bowl, combine carrots and daikon; set aside. In sauce pot, combine water, vinegar, sugar, and salt. Bring to a simmer; pour over carrot mixture and let cool. Strain before serving.
5. For service, place pork patties on hot grill or griddle. Grill until internal temperature reaches 160°F.
6. To serve, spread Sriracha mayonnaise on toasted sides of bread; place grilled pork burgers on bottom half. Pile pickled veggies, jalapeño slices and cilantro sprigs on top of burger; enclose with top of bun.