May 02, 2020



Hoisin flavored ground pork patty on a brioche with sweet and spicy Sriracha mayo is a killer twist on bánh mì. With pickled carrots and daikon, cucumber slices, bean sprouts, and greens for toppings, this sandwich is packed with flavor, freshness, and crunch.

Pork Bánh Mì Burger with Honey Sriracha Mayo
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When your picky-as-a-two-year-old husband can’t gush enough over a sandwich, you know you have a winner. This twist on the Vietnamese bánh mì skyrocketed to the top of my husband’s list of favorite blog recipes. I can see why. This sandwich has got it all!

First of all, what is a bánh mì? 
Bánh mì is a Vietnamese sandwich. Of course there are variations. Typically, it consists of an airy and crispy baguette, a meat protein, pickled carrots and daikon, chili peppers, cilantro, mayonnaise, and cucumber. It is a delightful mixture of sweet, sour, satly, spicy, and savory.

This type of sandwich is near and dear to my heart. Eating street food pork bánh mì is one of my dearest memories of growing up as a young child in Vietnam. The ones I remember eating had shredded pork. The sandwich was and still is one of my favorite foods.  

Pork Bánh Mì Burger with Honey Sriracha Mayo

These pork patties are made with ground pork, scallion, bean sprouts, onion, and a number of seasonings including hoisin sauce and soy sauce. They are tender, juicy and so good!! The soft and eggy brioche buns are a fantastic baguette substitution for this burger take on bánh mì. For freshness, crunch, textural variation, there is an abundance of toppings. 

So, how many toppings are there? Thinly sliced cucumbers, watercress, cilantro, bean sprouts, pickled carrots and daikon are piled over the pork patties. Last but not least, sweet and spicy honey Sriracha mayo completes the list! In short there are 6 toppings. Six wonderfully delicious toppers doing their own thing to make these sandwiches even a picky eater would rave about!

Here’s how to make the burgers...

Pork Bánh Mì Burger with Honey Sriracha Mayo

Pork Bánh Mì Burger with Honey Sriracha Mayo

Recipe highlights:
  • In a large bowl, add pork and filling ingredients.
  • Combine until well blended without overworking the meat.
  • Divide into 5 equal parts.
  • Form 4.5-inch wide patties. 
  • Add oil to a large preheated skillet. Cooking in batches, brown patties for 3 minutes on each side for a total of six minutes or when meat is cooked through.

  • Transfer to baking sheet.
  • Make Sriracha mayo sauce: add all ingredients to a bowl. Blend well.
  • Assemble burgers: place patty on brioche bun. Layer sauce and toppings as desired.
  • See recipe card for detailed instructions

Ground pork and chopped vegetables in a bowl

Ground pork patty mixture in a bowl

5 pork patties on a baking sheet

What is pickled carrots and daikon?     
Pickled carrots and daikon is a quintessential condiment used in many Vietnamese dishes including bánh mì. The carrot is sweet, the diakon is radish-like, and the brine is sweet and sour. The concoction has such a fresh crunch. It’s fabulous thing!

The pickled carrots and daikon need to be made ahead of time, but no worries! I have a recipe here. This is a quick and simple pickle that can be eaten in as soon as one hour. Since it keeps for a few weeks, it can be made way ahead of time. It’s so good, you are going to want to put it on everything!

Cooked ground pork patties

If you want to try a new sandwich, this is the one!! You will not be disappointed! No doubt about it, my family will be asking for this on repeat. That’s perfectly fine with me, because I love it too! In fact, my plan is to make extra patties so the guys can reheat and assemble the sandwiches on demand. 

They are amazing reheated. Simply microwave the patty for a minute and it will be perfectly plump and juicy!

Pork Bánh Mì Burger with Honey Sriracha Mayo

More Asian sandwiches you'll want to try!


Pork Bánh Mì Burger with Honey Sriracha Mayo


1 1/2  pounds ground pork
1/3 cup chopped scallion (green tops)
1/2 cup finely chopped onion
3 ounces bean sprouts, chopped (aboube 3/4 cup chopped)
1 heaping teaspoon minced ginger
1 heaping teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon neutral oil

For the Sriracha Mayo:
3/4 cup mayonnaise
1 tablespoon honey
1 1/2 teaspoon Sriracha

For the Toppings:
baby watercress
pickled carrots and daikon
thinly sliced cucumbers
bean sprouts

  1. In a large bowl, add pork, scallion, chopped onion, bean sprouts, minced ginger, minced ginger, hoisin sauce, soy sauce, and seasonings. 
  2. Combine until well blended without overworking the meat.
  3. Divide into 5 equal parts.
  4. Roll each into a ball and flatten 4.5-inch wide patties. Patties will be sticky.
  5. Place on parchment lined tray for easy transfer to the skillet.
  6. Preheat a large skillet between med/medim-high heat. Add oil. Cooking in batches, brown patties for 3 minutes on each side for a total of six minutes or when meat is cooked through.
  7. Transfer to a tray.
  8. Make Sriracha mayo sauce: add all ingredients to a bowl. Blend well.
  9. Assemble burgers: Place patty on brioche bun. Slather a generous amount of sauce, add a 3 to 4 slices of cucumber, and a healthy pich of the remaining toppings. Cover with the top half of the brioche. Enjoy!
Makes 5 burgers.

Recipe Notes:
  1. The cooked patties are 4-inch wide and 1-inch thick, perfect for 5 brioche buns. Six slightly smaller and thinner patties can be made, perfect for regular hamburger size buns. Reduce cooking time slightly for 6 patties.
  2. Adding Sriracha mayo to both halves of the brioche and on top of the patty helps keep the burger and toppings in place.
  3. If you like spice, add fresh chili peppers to the topping.
  4. Toasting buns is optional but very delicious.

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  1. Thao this looks so delicious. I am definitely trying it soon!!! I already know my husband would be gushing over it too. So flavorful!

    1. Thank you Katherine!! I’m so glad you want to try this! I have a feeling you both would like it. I know you like a little bit of heat, you might want to go even spicier on the Sriracha mayo too :)

  2. This does look really food. Now to try it on my picky 22 year old who has moved back for the pandemic...

    1. Good luck with that!! I have a 23 year old who refuses to eat any kind of soup!

  3. Ohhh this is such a good idea for a burger, Yum!