I'm the submitter of the recipe. Pleaese note that the rice vinegar is unseasoned. If you are using seasoned rice vinegar, please omit the sugar. The burgers can be cooked to your preference as long as you keep to the recommended safe temp. We prefer them browned.
These got rave reviews from everyone! I did as another reviewer has suggested and used all the marinade but only 1 pound of the ground pork. The pickle was just right. I had been looking for a recipe forever for it. This would also taste great on something like a Vietnamese vermicelli bowl or just just over rice without the bun. I'm also thinking of turning the burger part into meatballs for bento lunches.
By far the best burger I've ever made. I substituted a lot of ingredients for this. I couldn't find mirin so I used Sherry with an equal part of sugar dissolved in it. for the tamari I used soy sauce. I thought I had ginger at home turns out I didn't so I used pickled ginger and for the sesame oil which I also thought I had I substituted chili oil. I was surprised how amazing this burger turned out considering I didn't have half of the ingredients but my god was it amazing!! I definitely plan on making this again!
We LOVED these! I reduced the pork to 1 pound but kept the measurements of the additions the same; the burgers were moist and very flavorful. I didn't use the cucumber pickle in this recipe because I already had some homemade do chua (carrot & radish pickle) in my refrigerator. This definitely fits the bill when you're craving Asian food and is much faster than take out!
Excellent. I added some chopped garlic to the patties topped with some cilantro and mayo and served it on a baguette. Easily the best Bahn Mi I've ever had. Thanks for sharing.
Awesome recipe made them once and the whole family loved them. Making them again as they keep asking for them especially the homemade pickles. Adding a cilantro mint mayo tabasco mayo this time to top it off.
How can you go wrong with Banh Mi?
These were great! Made some minor changes but kept the flavors the same. Didn't have fresh mint or basil so I worked about 1 tsp dried basil and 1/2 tsp crushed mint into the meat mixture. As others advised I left all amounts the same but scaled meat back to 1 lb. My husband made a sauce for his by adding 1 Tbsp flour to the drippings (cooked on stove top rather than outdoor grill) and said it was really good.
Best burger I've ever made. The only change I made was to put it on a hearty sourdough bun instead of the sesame seed buns.
