Vietnamese Hamburgers Recipes

VIETNAMESE BISTRO BURGER

Steps:

• To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat. Set aside to marinate.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. If a grill is unavailable, simply heat a grill pan over medium-high heat on your stovetop.
• To make the Patties, combine the pork, garlic, diced chiles, ginger, fish sauce, soy sauce, five-spice powder, sugar, and lime zest and juice in a bowl, mixing well to incorporate. Divide the mixture into 6 portions and form into round patties.
• Brush the grill rack with vegetable oil. Place the patties on the rack and grill for 6 to 7 minutes per side, until cooked through. Turn the patties 90 degrees halfway through cooking on each side, to attain grill marks.
• Spread the cut side of each bun half with 1/2 tablespoon butter and grill until golden brown, 1 to 2 minutes.
• Spread 1 tablespoon of the mayonnaise on the cut side of each bun bottom and 1 tablespoon of the pate on the cut side of each bun top. Place the cucumber and chile slices on the bun bottoms and top with burger patties. Drain the carrot and daikon pickles and pile a generous amount atop each patty. Add the cilantro sprigs and the pate-smeared bun tops. Enjoy!
• Cook's note: These burgers can also be served on baguettes, if preferred, in which case, the patties should be formed into oblong shapes. Hamburger buns are a bit softer and easier to manage, which is why I've chosen them for this recipe. If available, buy a peppercorn pate, which adds a great hint of black pepper to the burger. For serving, burgers can be halved and skewered for a beautiful presentation and manageability. They go well with sweet potato french fries or taro chips!
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

VIETNAMESE SHAKING BEEF RECIPE BY TASTY

Steps:

• In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
• In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
• On a platter, arrange the watercress and tomato slices.
• Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
• Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
• Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
• Enjoy!

VIETNAMESE PORK & PEANUT BURGERS

Steps:

• In a large bowl, mix together the pork, oyster sauce, spring onions, ginger, chilli flakes and lime zest. Shape the mixture into 4 patties using your hands. Heat the oil in a large frying pan over a medium heat, add the patties and cook for 8 mins each side until cooked through.
• To serve, put lettuce leaves on the bottom halves of the buns and squeeze over a little lime juice. Add the burgers, sprinkle over the peanuts and cover with the top halves of the buns. Serve with the remaining lime wedges and mayonnaise or sweet chilli sauce, if you like.

BANH MI BURGERS

Steps:

• In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
• Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.

VIETNAMESE HAMBURGERS

Steps:

• Mix ground beef with fish sauce, lemongrass, garlic, and red pepper.
• Form 4 patties out of beef, patting lightly.
• Cook over hot coals (preferred), or cook in skillet or under broiler, turning once.
• Serve on split kaiser rolls (toasted if you prefer), with slices of cucumber, bean sprouts, and lettuce leaves.
• For condiments, use sweet chilli sauce (tastes like a spicy hot sweet& sour).
• You can also use extra nuoc cham and extra chile flakes, (if desired).

VIETNAMESE "BANH MI" CHICKEN BURGER

Steps:

• In a glass bowl, combine cucumber, carrot and radishes. In a small pot, bring white vinegar, 1 1/2 teaspoon salt, sugar and 1 cup water to a boil; pour over vegetables and refrigerate until pickled, 1 hour. Heat oven to 400°F. In a food processor, pulse tofu, egg, scallions, 1/4 teaspoon pepper and remaining 1 teaspoon salt until combined, 30 seconds. In a bowl, fold tofu mixture into chicken; form into 4 patties. Grease a 12" x 12" baking sheet with olive oil. Bake burgers until internal temperature reaches 165°F, 20 minutes. In a medium skillet, heat sesame oil. Sauté shiitakes, 2 minutes. Add soy sauce, apple cider vinegar, cumin, brown sugar and remaining 1/4 teaspoon pepper; cook 2 minutes. Divide burgers, mushrooms, pickled salad, bean sprouts and cilantro among buns.

VIETNAMESE-STYLE BANH MI BURGERS

Steps:

• Preheat the oven to 400 degrees. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain.
• In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic; season with salt and pepper.
• Form the meat into four 6-inch-long oval patties about 1 inch thick. Season with the curry powder and salt and pepper. (I think I would just mix this into the meat?).
• In a large skillet, heat the oil until shimmering. Cook patties over moderate heat, turning once, until medium (about 12 minutes).
• Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes or until lightly toasted.
• Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeno slices and cilantro springs.
• Close sandwiches and serve hot.
• Make Ahead: Mayonnaise and carrots can be refrigerated for up to 2 days.

BANH BO NUONG (VIETNAMESE HONEYCOMB CAKE) RECIPE BY TASTY

Steps:

• Arrange an oven rack in the center position. Preheat the oven to 350°F (180°C). Place a 7-inch angel food cake pan, 6-inch round cake pan with 3-inch-high walls, or 6-inch square cake pan with 3-inch-high walls on the center oven rack to preheat while you make the batter.
• In a medium bowl, stir together the tapioca flour, rice flour, and baking powder.
• In a large bowl, combine the coconut milk, sugar, coconut oil, and salt. Stir slowly with a spoon to dissolve most of the sugar, but avoid incorporating air.
• Place a sieve on top of the bowl with the coconut milk mixture. Add the eggs to the sieve and, with a fork, carefully poke to break the yolks. (Do not beat or whisk-incorporating air bubbles will prevent the cake from coming out right). Use a small rubber spatula to gently push the eggs through the sieve, discarding the membrane part of the egg whites. Clean and dry the sieve.
• Add the pandan extract to the coconut and egg mixture and stir gently with the spatula until homogenous in color, still avoiding incorporating any air. Gently stir in the dry ingredients; the batter will be lumpy.
• Set the sieve over a separate large bowl, then gently push the batter through the sieve to remove any lumps. Gently stir the batter just until homogenous.
• Carefully remove the hot pan from the oven and pour in the batter. Return the pan to the oven and bake for 45 minutes, until a skewer inserted into the center comes out sticky with a few crumbs attached. Remove from the oven and flip the pan upside down onto a wire rack. Let the cake cool for 30-60 minutes (this will prevent the cake from collapsing on itself and losing its honeycomb structure).
• Carefully run a paring knife or small offset spatula around the edges and bottom of the pan and gently unmold the cake. Slice the cake and serve with tea or coffee.
• Enjoy!