The ingredients and flavours in a Vietnamese banh mi sandwich is an umami and sensory dream: a light and crispy mini baguette loaded with richly marinated meat, tangy and crunchy pickled veggies, fragrant and fresh cilantro, creamy mayo and pate. We’ve added our own twist of caramelized pineapple and a squishy bun to complement the patty, while honouring the original ingredients. Canada: this juicy burger is your summertime BBQ must-try.
Related: Vietnamese Dishes to Make at Home, From Pho to Banh Mi
Tip: You can store your pickled carrots and daikon in a covered jar in the refrigerator for up to 3 days.
Tip: To use lemongrass, trim the base and top. Remove the outer woody and dry layers and crush 4 inches from the bottom using the base of a chef’s knife to release the oils. Cut into 1-inch pieces and use in marinades and pastes.
Want more summertime grilling recipes? These stuffed zucchini boats and grilled salmon recipes will surely do the trick.
ingredients
Pickles
Burger
Other
directions
Rest time: 60 minutes. To cut even matchsticks, a Japanese mandoline (benriner) is the tool.
To make the pickles, in large bowl, toss together the carrots, daikon and salt. Let stand for 30 minutes. Drain in colander and squeeze excess liquid.
In a small bowl, whisk together the warm water and sugar until dissolved, then stir in the vinegar. Add reserved carrot mixture and half of the jalapeno; let pickle for 30 to 60 minutes and refrigerate.
Meanwhile, you can make the burger patties. In a food processor, combine the bacon, cilantro leaves and tender stems, shallots, sugar, fish sauce, garlic, soy sauce, pepper and lemongrass. Pulse to combine. In a large bowl, add the pork and bacon mixture until combined.
Divide patty mixture into 4 equal portions and form each into 4 ½-inch rounds; place on squares of parchment paper and refrigerate until firm, about 1 hour or up to 24 hours.
Preheat grill to medium-high; brush and oil grill. Press centre of each patty with thumb to make a shallow indent to help keep their shape during cooking. BBQ the patties with lid closed until browned and cooked through, about 5 minutes per side. Grill pineapple until slightly charred and caramelized, roughly 2 minute per side.
To assemble, top bun with patty, pineapple, pickled vegetables, cucumbers and cilantro. Serve with mayo if desired.
