by Matt Gruber
Alright, let's talk bánh mì: a Vietnamese staple which dates back to the 1950's; a phenomenal sandwich on a short baguette, typically with some combination of pork, cilantro, cucumber, pickled carrots and daikon. You will see the French influence in certain variations as well, sometimes with a pâté or some form of mayonnaise.
It wasn't until after the Vietnam War that we began to see this sandwich more often in the US. Fast forward in time a bit and we start to see some new innovations in food happen. People start getting creative and combining food staples from around the world: one region’s cooking techniques with another’s cut of meat. Some of my favorite dishes are the culinary lovechild of two regions: gyro tacos, kimchi avocado toast, deep fried bok choy chaat. In 1988 the term "fusion cooking" was used in a speech given by Norman Van Aken (who has been called the Walt Whitman of American cuisine), coining the phrase we use today for such cuisine.
Here, I'm channeling one of the fusion godfathers, Wolfgang Puck, and transforming the bánh mì into a new summer staple... the bánh mì burger.
Ingredients:
1# Ground Pork (will make ~3 burgers)
Rose Street Bakery’s Japanese milk buns
Salt and Pepper to taste
1/4 cup cilantro, chopped
2-3 carrots, grated
1-2 baby cucumbers, sliced into coins
1 tsp ginger, minced
1 tsp garlic powder
1 1/2 tablespoon black garlic molasses
1/4 cup soy or ponzu sauce
1/2 red onion, sliced into moons
1 lime
1/4 cup white vinegar
For the adventurous crowd, 1 jar of pork liver mousse
Directions:
In a bowl, combine juice of half lime, 1 tsp sugar, sliced onions, salt and pepper, 1/4 cup vinegar- set aside to quick pickle.
In a second bowl, mix your pork, garlic powder, ponzu/soy sauce, cilantro, black garlic molasses, then form into patties.
Preheat your cast iron or favorite heavy bottom pan on medium heat, place burgers in pan once preheated and cook for 4 1/2 - 5 minutes per side. Once cooked, pull off and let rest for 2-3 minutes, assemble burger with pickled veggies on top, garnish with cilantro if desired (and the pork liver mousse) and enjoy!