Big boy Hanoi burger with cucumber pickle

Big boy Hanoi burger with cucumber pickle

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 15 minutes
  • 20 minutes


  • 3 T light brown sugar
  • 3 T fish sauce
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 500 g pork mince
  • 4 bread rolls
  • 1 x 250 g punnet fresh bean sprouts
  • Coriander leaves, for serving
  • For the cucumber pickle:
  • 1 cucumber
  • Juice of 1 large lime
  • 2 T sugar
  • 1 large red chilli, finely chopped
  • 2 T fish sauce

Cooking Instructions

In a saucepan over a low heat, simmer the sugar, fish sauce and chopped onion for 5 minutes, then set aside to cool.
Add this mixture and the chopped garlic to the pork and mix well with your hands.
Divide into 4 and shape into patties. Transfer to a plate and cover with clingfilm. Set aside for at least 1 hour.
Grill the patties over hot coals until no longer pink inside.
Place the patties onto unbuttered bread rolls, top with bean sprouts and coriander leaves.
Serve with the cucumber pickle on the side.

To make the cucumber pickle: Slice the cucumber into long strips using a vegetable mpeeler. Mix the lime juice, sugar, chopped chilli mand fish sauce and drizzle over the cucumber. Chill until ready to serve.

Neil Roake Recipe by: Neil Roake
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