Prep Time: 40 minutes
Cook Time: 15 minutes
In the US, Summer grill culture is a cherished tradition that brings friends and families together over sizzling grills in backyards, parks, and beaches alike. From Memorial Day to Labor Day, weekends are marked by the aroma of charcoal and the sound of meat and vegetables hitting the hot grates. It's a time when grilling becomes more than just cooking; it's a social event and a way of life! Whether it's burgers and hot dogs, marinated chicken skewers, or juicy steaks, everyone has their favorite dishes to throw on the grill.
In Vietnam, grilling holds a special place in culinary traditions, blending local flavors with communal dining rituals. From bustling city streets to tranquil coastal villages, the scent of grilled meats and seafood wafts through the air, drawing people together around makeshift street stalls or riverside grills. Grilling isn't just a cooking method but a vibrant social affair where friends and family gather to share stories over hot charcoal fires.
Skewered meats like marinated pork, beef, and seafood are popular choices, often served alongside fresh herbs, rice paper, and a variety of dipping sauces like nuoc cham. The simplicity and versatility of grilling allow for a diverse array of dishes, from lemongrass-infused skewers to crispy grilled squid. Why not combine these into one grilled pork burger experience?
Banh mi sandwiches are the inspiration for this dish and are a beloved staple of Vietnamese cuisine that has gained international acclaim for their on-the-go convenience and combination of flavors. Originating as a fusion of French colonial influence and Vietnamese ingredients, banh mi reflects a unique culinary heritage.
The sandwich typically consists of a crispy French baguette, which is light and airy on the inside and crusty on the outside, providing the perfect base for a variety of fillings. Traditional banh mi fillings often include a combination of savory Vietnamese ingredients such as thinly sliced or grilled pork, pâté, Vietnamese sausage (cha lua), pickled carrots and daikon radish, fresh cilantro, sliced cucumbers, and spicy chili peppers.
What sets banh mi apart is its balance of flavors and textures: the crunch of the baguette complements the tender, savory fillings, while the pickled vegetables add a tangy contrast and the herbs provide a refreshing finish. Variations of banh mi can be found throughout Vietnam and across the globe, with regional adaptations that cater to local tastes. In addition to meat-based fillings, banh mi can also feature grilled chicken, tofu, or even seafood, offering a versatile option for different dietary preferences.
Banh mi sandwiches are not only a popular street food in Vietnam but have also become a global sensation, appreciated for their affordability, portability, and bold flavors. The goal of this recipe is to bring these sandwiches to a new form at your next BBQ or cookout. Who knows, maybe you’ll experiment with the toppings and create a new delicious creation!
The art of grilling isn't just about satisfying hunger; it's a cultural experience that celebrates community, flavors, and the joy of shared meals amidst the craziness of the summer. Let’s create memories, share stories, and enjoy the simple pleasures of good company and delicious grilled cuisine under the summer sun!
Banh Mi Pork Burgers
Are you looking to add a new weapon to your grilling game arsenal? Try these smoky, savory, and Vietnamese-inspired pork burgers. The secret is that the marinade is in the burger! Stack it up with zippy pickled vegetables, cucumbers, cilantro, and more fermented chili sauce. Grill on!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 40 minutes
Cook Time: 15 minutes
Servings: 8
Ingredients:
Pickled Carrots and Daikon
1 cup hot water
¼ cup sugar
1 tablespoon kosher salt
1 cup white distilled vinegar
1-2 garlic cloves, crushed
8 ounces carrots, julienned
8 ounces daikon radish, julienned
Pork Burgers
2-pounds ground pork
¼ cup fish sauce
1 teaspoon of lime zest
Juice of one lime (~4 teaspoons)
2 green onions, thinly sliced
4 cloves garlic, minced
2 teaspoons ginger, grated
1 tablespoon sambal olek, or more, to taste
½ cup cilantro stems, minced, leaves saved for garnish
8 Brioche burger buns, grilled or toasted
Mayo, as needed
1 each cucumber, sliced, for garnish
8 leaves lettuce, for garnish
Directions:
PICKLES. In a quart-sized jar or other container, combine hot water, kosher salt, and sugar and stir until dissolved. Add the white vinegar and stir to combine. Using a Forge To Table Nakiri Knife, julienne slice the carrot and daikon radish before submerging them into the brine. Set aside and let marinade for at least 4 hours.
MIX. In a large mixing bowl, combine ground pork, fish sauce, lime zest, lime juice, thinly sliced green onions, minced garlic, grated ginger, sambal olek chili paste, and minced cilantro stems. Mix ingredients together until a homogenous mixture. Chill and marinate for at least 30 minutes.
TOPPINGS. Prepare toppings for the burgers like sliced cucumber, lettuce, and cilantro leaves. Grill or toast brioche buns.
GRILL. Preheat a grill on high heat for about 10 minutes. Divide the pork mixture into 8 even patties. Spray the hot grill with nonstick spray or brush with an oiled towel. Place the burgers onto the grill and cook without touching them, about 4-5 minutes. Flip the burgers and cook on the other side until grill marks develop and they are cooked through (internal 160F degrees), about another 4-5 minutes. Place on a plate and set aside
ASSEMBLE. To assemble the burgers, spread some mayo on both top and bottom buns. Layer a leaf of lettuce on the bottom, followed by the burger patty, some cucumber slices, pickled daikon and carrots, and cilantro leaves. Enjoy!
Chef’s Notes:
Extra pickled daikon and carrots go great on a hot dog if you’re going to grill those!
Speaking of hot dogs, you can take the same toppings and use on a grilled hot dog. Enjoy!
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