© Tina Rupp
Active Time
40 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 6

Charles Phan, the chef and owner of San Francisco's The Slanted Door, models his pork burgers topped with pickled carrots and cilantro on the classic French-Vietnamese sandwich called banh mi.    All-Time Favorite Burgers  

How to Make It

Step 1    

Soak six 10-inch bamboo skewers in water for 20 minutes; drain.

Step 2    

Meanwhile, in a medium skillet, heat 2 tablespoons of the vegetable oil. Add the garlic, chiles and shallot and cook over moderate heat until softened, about 3 minutes. Add the rice wine and bring to a boil. Stir in the tomato sauce and simmer, stirring occasionally, until thickened, about 10 minutes. Stir in 1 tablespoon of the fish sauce.

Step 3    

In a large bowl, gently mix the ground pork with the onion, water chestnuts, cornstarch, chopped cilantro, kimchi, soy sauce, pepper, sesame oil, beaten egg mixture and the remaining 1 teaspoon of vegetable oil and 2 1/2 tablespoons of fish sauce. Using moistened hands, roll the mixture into 30 meatballs. Thread the meatballs onto the skewers and refrigerate until chilled.

Step 4    

Light a grill. Lightly brush the meatballs with vegetable oil and grill over a hot fire until browned and cooked through, about 10 minutes.

Step 5    

Halve the rolls lengthwise without cutting all the way through. Halve the meatballs, stuff them into the rolls and spoon the tomato sauce over them. Top with the Quick">http://www.foodandwine.com/recipes/quick-pickled-carrots">Quick Pickled Carrots and cilantro sprigs and serve with hot sauce.

Chef's Notes

Kimchi, spicy pickled and fermented cabbage, is available at Asian markets and many supermarkets.

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