Competition Entry

Mini Banh Mi Burgers with Do Chua

By Melinda Savage
Mini Banh Mi Burgers with Do Chua
3 votes

Pork Banh Mi gets a makeover, canape style

Cuisine :


Ingredients :

*Do Chua
2 carrots
1/2 daikon raddish
2 cups boiling water
1 cup rice wine vinegar
1 cup white sugar

*Herb Mayo
1 cup Thai basil leaves
1/2 cup chopped shallots, green part only
1/2 cup coriander leaves
1/2 cup mint leaves
1/2 cup Japanese mayonnaise
3 Tbsp Lee Kum Kee Sesame Oil

1/3 cup chopped shallots, white part only
2 Tbsp white sugar
2 Tbsp Valcom Lemongrass
2 Tbsp Squid Brand Fish Sauce
2 Tbsp Lee Kum Kee Minced Garlic
1 Tbsp Lee Kum Kee Premium Soy Sauce
1 Tbsp grated fresh ginger
1 Tbsp ground black pepper
1/2 Tbsp ground cinnamon
1 egg
750g pork mince
1/4 cup rice bran oil for the pan

4 Vietnamese bread rolls, cut across the length into ~3cm thick rounds.

Cooking Steps :

(1) Do Chua: Prepare at least 24 hours in advance.
Peel carrots and daikon then julienne into 2mm thick matchsticks.
Mix together before adding to 1 or 2 large sterilized jars.
Combine water, vinegar and sugar in a jug and stir until sugar dissolves. Pour into jar/s to fill.
Once they have cooled to room temp, screw on the lid and pop in the fridge overnight.
Any remaining do chua will keep for up to 1 week.

(2) Herb Mayo:
Pulse in a food processor the Thai basil, shallots, coriander, mint, mayonnaise and sesame oil, until smooth. Remove and set aside.

(3) Burgers:
Use the food processor again to blend the shallots, sugar, lemongrass, fish sauce, garlic, ginger, soy sauce, pepper, cinnamon and egg, into a smooth paste then add to a mixing bowl along with the mince.
Use hands to fully combine and shape into small burger patties - around 1/4 cup size each.
Heat oil in a pan and cook the burgers, turning every 1-2 minutes until fully cooked through. Remove and set aside.

(4) To serve:
Take each piece of bread and top with a good dollop of the herb mayo, followed by some do chua and then the burgers.
Serve on a large platter.


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