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Vietnamese Pork Burger


450g pork mince
1 tablespoon fish sauce
21/2 teaspoons caster sugar
1 clove garlic, crushed
1 teaspoons freshly ground black pepper
2 green onions, trimmed and finely chopped
Vegetable oil, for cooking
4 LOAF Classic Kiwi Hamburger buns, split widthways
Mayonnaise, to serve
1 large Lebanese cucumber, halved lenthways and finely sliced
Small handful each coriander, mint and Vietnamese mint (optional)
Chilli sauce, to serve

Carrot and radish pickle (makes about 1.25 litres)
500g carrots (about 4 medium), peeled and cut into julienne
500g daikon radish (1 medium), peeled and cut into julienne
2 teaspoons salt
110g (1/2 cup) caster sugar
310ml (11/4 cups) white vinegar


Serves 4

Based on the fresh, fragrant flavours of the classic Vietnamese Bahn Mi Bale, or filled baguette roll, these are a snip to make once you’ve got the pickles sorted. Halve the pickle recipe if you don’t wish to make such a generous quantity...but bear in mind these do keep well and are rather versatile. As well as in burgers, they go deliciously with grilled salmon, roast pork fillet or raw tuna salad; all these alternate options MUST be served with your favorite LOAF bread....naturally!


For the pickle, combine the carrot and daikon in a large bowl, sprinkle over 1 teaspoon of the salt and 2 teaspoons of the sugar and toss to combine well. Stand for 5-10 minutes or until the vegetables soften then rinse under cold water and drain well.

Combine the remaining salt and sugar in a large bowl, pour over 250ml (1 cup) boiling water and stir to dissolve.  Stir in the vinegar then pour the mixture over the vegetables in a large jar or container. Press down on the vegetables to submerge. Stand at room temperature until cool then cover and refrigerate overnight before using. Pickles will keep, refrigerated, for up to 2 weeks.

For the patties, combine the mince, fish sauce, sugar, garlic, pepper and onions in a food processor then process until the mixture is smooth and a little elastic. Divide into 4 even-sized pieces then form each piece into a round about 10cm across.  Heat a little oil in a large, non-stick frying pan over medium heat then cook the patties, in batches if necessary, for 3 minutes on each side or until golden and cooked through, Meanwhile, toast the split burger buns on both sides.

Spread the base of each burger bun with mayonnaise to taste then place well drained pickles to taste, the cucumber and some herbs over each. Top each with a pattie then replace the tops. Serve the burgers with chilli sauce and extra pickles passed separately.

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