Vietnam x United States

Lemongrass pork banh mi burger

Name: Lemongrass pork banh mi burger
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 in matchsticks carrot; 1 small white radish in matchsticks radish (daikon radish, mooli); 4 tbsp rice vinegar; 1 1/2 tbsp sugar; 1/2 tsp salt; 500 g minced pork (pork mince, ground pork); 2 stalks tender part lemongrass; 3 cloves garlic; 1 tbsp fish sauce; 2 tsp brown sugar; 1/2 tsp black pepper; 2 stalks finely chopped spring onion (green onion, scallion); 1 tbsp cooking oil (vegetable oil); 3 tbsp mayonnaise; 1 tbsp sriracha style sauce red chilli sauce; 4 buns burger bun; 2 1/2 tbsp pâté liver spread (liver pâté); 1 small in long slices cucumber; a big handful coriander leaves (cilantro); 1 thinly sliced jalapeño

The banh mi swapped its baguette for a bun and kept every pickle.

50 minTime

31 gProtein each

mediumSpice

A sandwich that travelled twice2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

755kcalsame

31 gproteinsame

4 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Carrot1, in matchsticks

Radish (daikon radish, mooli)1 small white radish, in matchsticks

Rice vinegar4 tbsp

Sugar1½ tbsp

Salt½ tsp

Minced pork (pork mince, ground pork)500 g

Lemongrass2 stalks, tender part

Garlic3 cloves

Fish sauce1 tbsp

Brown sugar2 tsp

Black pepper½ tsp

Spring onion (green onion, scallion)2 stalks, finely chopped

Cooking oil (vegetable oil)1 tbsp

Mayonnaise3 tbsp

Red chilli sauce1 tbsp sriracha style sauce

Burger bun4 buns

Liver spread (liver pâté)2½ tbsp pâté

Cucumber1 small, in long slices

Coriander leaves (cilantro)a big handful

Jalapeño1, thinly sliced

Method

5 steps

1Toss the carrot and radish with the rice vinegar, sugar, salt and 100 ml warm water. Leave 20 minutes.
2Pound the lemongrass and garlic finely. Mix into the pork with the fish sauce, brown sugar, pepper and spring onion. Shape 4 patties.
3Brush the patties with oil and cook in a grill pan on medium high heat for 4 to 5 minutes a side.
4Mix the mayonnaise with the chilli sauce. Toast the cut buns on the pan on medium heat for 1 minute.
5Spread pâté on the bottom buns and mayo on the tops. Add a patty, drained pickles, cucumber, coriander and jalapeño.

Serve it like this

Stand the burger on a board with a long skewer through the middle, pickles and coriander spilling at the sides. Extra pickles in a small jar alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vietnam x United States

Lemongrass pork banh mi burger

The banh mi swapped its baguette for a bun and kept every pickle.

50 minTime

31 gProtein each

mediumSpice

A sandwich that travelled twice2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

755kcalsame

31 gproteinsame

4 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Carrot1, in matchsticks

Radish (daikon radish, mooli)1 small white radish, in matchsticks

Rice vinegar4 tbsp

Sugar1½ tbsp

Salt½ tsp

Minced pork (pork mince, ground pork)500 g

Lemongrass2 stalks, tender part

Garlic3 cloves

Fish sauce1 tbsp

Brown sugar2 tsp

Black pepper½ tsp

Spring onion (green onion, scallion)2 stalks, finely chopped

Cooking oil (vegetable oil)1 tbsp

Mayonnaise3 tbsp

Red chilli sauce1 tbsp sriracha style sauce

Burger bun4 buns

Liver spread (liver pâté)2½ tbsp pâté

Cucumber1 small, in long slices

Coriander leaves (cilantro)a big handful

Jalapeño1, thinly sliced

Method

5 steps

1Toss the carrot and radish with the rice vinegar, sugar, salt and 100 ml warm water. Leave 20 minutes.
2Pound the lemongrass and garlic finely. Mix into the pork with the fish sauce, brown sugar, pepper and spring onion. Shape 4 patties.
3Brush the patties with oil and cook in a grill pan on medium high heat for 4 to 5 minutes a side.
4Mix the mayonnaise with the chilli sauce. Toast the cut buns on the pan on medium heat for 1 minute.
5Spread pâté on the bottom buns and mayo on the tops. Add a patty, drained pickles, cucumber, coriander and jalapeño.

Serve it like this

Stand the burger on a board with a long skewer through the middle, pickles and coriander spilling at the sides. Extra pickles in a small jar alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lemongrass pork banh mi burger

Make it your way

Ingredients

Method

Lemongrass pork banh mi burger

Make it your way

Ingredients

Method

Make it a meal