There’s the Meatball Bánh Mì, the first one we tried.
Then there’s the more traditional pan-fried pork loin version, which is always a crowd favorite.
Wrapping up the trilogy is the grilled bánh mí burger.
This one might be the most family and party friendly version, since you can make the pork burgers ahead of time and there’s minimal clean-up.
Burgers (makes 4-6)
1.5 pounds ground pork
a couple of scallions, chopped
1-2 Tbs minced ginger or 1 Tbs powdered ginger
2 Tbs sherry
1 Tbs soy sauce
2 Tbs Sriracha
1 Tbs fish sauce (optional)
dash of salt
+ French or hoagie rolls
Gently mix all ingredients except for the olive oil in a large bowl, then shape into patties the same size as your buns. Use a fork to smash them down into nice rectangles. (And using foil or waxed paper on your counter or cutting block will save some clean up.) After you make your patties, spray both sides with olive oil. If you’re ready to grill, then fire them up just like you’d do a hamburger. Or, store them in tupperware or plastic wrap until everything else is ready.
Lightly toast the rolls on the grill right before serving.
Pickled Veggie Slaw
1/4 cup rice vinegar
2 Tbs sugar
1 Tbs salt
1 tsp Sriracha
1 4-inch chunk of daikon, grated or sliced into strips
1/2 cup sliced or grated carrots
1 cup cucumbers, thinly sliced (seeded if necessary)
1/2 cup chopped cilantro
Combine the vinegar, sugar, and salt until everything is dissolved. Add the Sriracha, then drizzle over the vegetables in an air-tight bowl. Refrigerate until ready to serve.
Prepare a 4:1 mayonnaise to Sriracha mixture (enough for your rolls), then add a dash of lime juice. Grill the patties, toast the rolls, spread on the mayo mix, and then fill your buns with the burgers and slaw. Extra cilantro on top is nice. And some recipes call for one slice of deli ham per bun.
Leftovers? Thinly slice the left over burgers and mix with the slaw, then serve in a tortilla as a wrap.