Bún Chả Burger with Pickled Carrot and Sriracha Mayo

Method

1. Cut the carrot into fine matchsticks and the cucumber into thin diagonal slices and put them in a bowl. Toss with the rice vinegar, half the sugar and the salt and leave for 15 min. This brings the sweet-sour taste of the bún chả dipping sauce into a pickle.

   Add in this stepCarrot 60 gCucumber ½Rice vinegar 3 tbspSugar 2 tspSalt 1 pinch

2. Finely chop the shallots and garlic and put them in a bowl with the pork, fish sauce, the rest of the sugar and the pepper. Knead for 1 minute until sticky. Divide into 2 and shape into rounds 1.5 cm thick and 1 cm wider than the buns, then press a shallow dimple in the middle with your thumb so they don't dome as they cook.

   Add in this stepMinced pork (about 20% fat) 260 gShallots 1Garlic cloves 2Fish sauce (for the patties) 1 tbspSugar 2 tspGround black pepper ½ tsp

3. Mix the honey, glaze fish sauce and lime juice to make the glaze. In another bowl, mix the mayonnaise and sriracha.

   Add in this stepHoney 1½ tbspFish sauce (for the glaze) 2 tspFresh lime juice 2 tspMayonnaise 2 tbspSriracha sauce 1 tsp

4. Heat the oil in a 24 cm pan on medium-high heat and cook the patties for 4 min per side. Turn the heat down to medium heat, brush both sides with the glaze and cook for about 1 min more, turning, until sticky and shiny. Honey burns fast, so do turn the heat down. They are done when the centre feels springy and shows no pink when cut (71 °C inside).

   Add in this stepVegetable oil 1 tsp

   medium-high heat→medium heat

5. Split the buns and toast them cut-side down in a dry pan on medium heat for 1 min, until golden. Do it in batches if you have several.

   Add in this stepBurger buns 2

   medium heat

6. Spread sriracha mayo on both halves of each bun, then layer lettuce, a patty, the drained pickles, mint and coriander, and close. Eat while hot.

   Add in this stepRomaine or soft lettuce leaves 2Mint 6 gCoriander (cilantro) 6 g