Vietnamese ham mi bang with pickled vegetables

Vietnamese Ban Mi hamburger with pickled vegetables – detailed cooking recipe. Share with friends: Photo of the dish: Chef Bridget Nguyen Time: 45 min. Complexity: easy Quantity: 6 sandwiches Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Hamburgers

• 900 gr. minced pork
• 6 minced cloves of garlic
• 2 jalapenos peeled and diced
• 1 tbsp. l chopped ginger
• 2 tbsp. l Vietnamese fish sauce (Nyok Nam)
• 2 tbsp. l soy sauce
• 1 tbsp. l Chinese powder “5 spices”
• 2 tbsp. l Sahara
• Zest and lime juice 1
• 2 – 3 tbsp. l vegetable oil to grease the grill grill
• 6 sprinkled with sesame seeds, cut in half buns “Kaiser” good quality
• 6 tbsp. l softened salted butter
• 6 tbsp. l mayonnaise
• 6 tbsp. l soft pork or liver paste
• 1/2 peeled and thinly sliced ​​English cucumber
• 2 thinly sliced ​​jalapenos
• 18 branches of fresh cilantro

Pickled vegetables: daikon and carrots

• 1.5 tbsp. sliced ​​thin straw daikon
• 1.5 tbsp. chopped thin carrots
• 3/4 Art. table vinegar
• 3/4 Art. Sahara

Recipes with similar ingredients: minced pork, sesame rolls, jalapeno peppers, daikon radish, carrots, cucumbers, ginger root, garlic, fish sauce, soy sauce, mayonnaise, lime juice, seasoning five spices cilantro

Recipe preparation:

1. For the preparation of pickled daikon and carrots, mix daikon, carrots, vinegar and sugar in a bowl. Good mix until vegetables are completely covered with dressing. Leave pickle.
2. Preheat the charcoal grill with a lid to a moderately high temperature or preheat gas grill to moderately high temperature. If there is no grill, simply reheat the grill pan. over medium heat on the stove. For cooking meatballs in a bowl mix pork, garlic, diced chili pepper, ginger, fish sauce, soy sauce, 5 spice powder, sugar, and zest and lime juice. Mix well. Divide the mixture into 6 servings and form round patties. Lubricate the grill with vegetable oil. Put the patties on the wire rack and fry for 6-7 minutes. with each parties until ready. Turn cutlets 90 degrees in mid-cooking on each side to get grill-specific strips.
3. Spread a slice of each half bun 1/2 tbsp. l (30 gr.) butter and grill until golden brown color, 1-2 min. Cut the bottom of each bun into the dining room spoon of mayonnaise, and spread the upper part with a tablespoon of paste. Put cucumber and slices of chili pepper on the lower part, and on top lay out the cutlet. Drain the carrots and daikon marinade and put a large pile of vegetables for each cutlet. Add the branches of cilantro and cover the burgers with a paste-coated halves of buns. Enjoy! Serving option: These burgers can be made from baguette. In this case, you need to form oval cutlets. Buns for hamburgers a little softer and easier to use than those which I chose in this recipe. If you have an ability, buy a paste with black pepper to make this taste felt in burger. For greater beauty and convenience when serving hamburgers you can cut in half and string into skewers. As a complement Sweet french fries or taro chips work well!