Pork Banh Mi gets a makeover, canape style
1/2 daikon raddish
2 cups boiling water
1 cup rice wine vinegar
1 cup white sugar
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
750g pork mince
1/4 cup rice bran oil for the pan
4 Vietnamese bread rolls, cut across the length into ~3cm thick rounds.
(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.
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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