Perfect Bite: Why Your Next Meal Needs Two Slices

I used to be a certified fan of sandwiches. However, I've now found the "ideal bite," which is typically found between two pieces of bread. The key is in the design: soft, careful layers that don't fall apart at the slightest challenge.

Now, I view bread as an intelligent way to deliver a burst of taste – a substantial hot meal that's robust enough to satisfy, without the need for utensils.

Vietnamese-style grilled pork sandwich

Bun cha is one of my favorite Vietnamese meals: a rich combination ofsmoky pork patties,grilled meat paired with generous amounts of fragrant herbs on a pile of rice noodles. It is typically accompanied by the common nuoc cham sauce – occasionally heated – combining smoky flavor with lively, easy-going freshness.

My initial experience was in Hanoi during my early twenties, and I've since discovered great variations throughout Australia. It is also quite simple to recreate at home.

Lately, I had some marinated pork mince left over and a couple of white bread slices that needed to be used. I spread the mince on the bread and air-fried it with the pork belly. To conclude, I added some leftover nuoc cham to mayonnaise to create a quick slaw with lettuce, herbs and green mango (a tangy alternative to the usual pickled carrots). The outcome was an outstanding sandwich: smoky, meaty and delightfully fresh.

INGREDIENTS

Marinated minced pork

• 500 grams of high-fat minced pork (at least 20 per cent fat)
• 2 tbsp minced garlic
• 2 tablespoons finely chopped French shallots (eschalots)
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 2 teaspoons of coarsely crushed black pepper

Marinated pork belly

• 300g of thinly sliced pork belly, cut into pieces measuring 4-5cm in length
• 1 tsp minced garlic
• 1 teaspoon finely chopped French shallots (eschalots)
• 1 tbsp brown sugar
• 2 tbsp fish sauce
• 1 teaspoon of coarsely crushed black pepper
• 1 tbsp neutral oil

Mayo dressing

• ½ cup full-fat egg mayonnaise (I prefer Kewpie)
• 1½ tsp fish sauce
• 1½ tsp rice vinegar
• 1½ tsp brown sugar
• juice of 2 limes
• zest of 1 lime
• 1 small red chili, finely chopped

Herb slaw

• ½ head of butter lettuce, leaves separated and chopped finely
• ½ green mango, shredded
• a small selection of fresh herbs (I used Thai basil, Vietnamese mint, shiso, mint and fish mint), cleaned and prepared

To assemble

• 4 slices white bread
• neutral oil for grilling

METHOD

1. In a big bowl, blend the ground pork with garlic, shallots, fish sauce, sugar, and pepper. In another bowl, mix the pork belly with garlic, shallots, fish sauce, sugar, pepper, and oil, stirring until the sugar is fully dissolved. Let both mixtures sit for a minimum of 2 hours, or preferably overnight.
2. To prepare the dressing, mix together the mayonnaise, fish sauce, vinegar, sugar, and lime juice in a small bowl. Sample it and modify the seasoning to achieve a balanced taste – aiming for a crisp, pungent result – then add the lime zest and chili.
3. To prepare the slaw, mix the lettuce, mango, and herbs in a large bowl and put it aside.
4. Split the minced pork into four parts. Lay the bread slices on a surface, adding a portion of meat to each and spreading it out to the edges, then put in the refrigerator to set.
5. Using a grill, a cast-iron skillet, or an outdoor barbecue, prepare the pork belly slices until they are blackened and fully cooked, then place them aside.
6. Brush the grill with a little oil and put the bread slices, meat-side down. Cook on high heat for 3-4 minutes until they are browned and fully cooked, then gently turn them over and toast the other side for 1-2 minutes until it's crunchy.
7. To assemble, dress the herb slaw with a few tablespoons of the mayonnaise dressing, gently tossing to ensure even coating. Lay two slices of bread on a cutting board, with the meat side facing up, and load them generously with the slaw and grilled pork belly. Add extra slaw if preferred, then place the remaining bread slices on top, meat side down. Use toothpicks to secure if necessary, cut in half using a sharp knife, and serve right away.

Makes 2

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If each vegetable burger tasted this amazing, the world would be much more eager for them. Aloo tikki are the crunchy, seasoned potato patties commonly found throughout South Asia – imagine a hash brown, but infinitely more tasty. They are usually enjoyed as a snack or placed inside a pav (soft bread) along with sharp raw onion, crispy additions, and a vibrant array of flavorful chutneys.

This recipe involves several components, but those chutneys are simply amazing; they are what elevate this dish to new heights.

INGREDIENTS

Tikkis

• 200g zucchini
• 400g potatoes, peeled
• ½ tbsp ginger, grated
• 2 green onions, finely sliced
• 1 tablespoon of coriander, finely sliced
• ½ tsp garam masala
• 1 tablespoon potato starch (or cornflour)
• ½ cup panko breadcrumbs
• 1 tsp salt
• ½ teaspoon of coarsely crushed black pepper
• 1 tsp lemon juice
• 1 egg, beaten
• 1 tbsp ghee
• ½ tsp turmeric
• ½ tsp chilli powder

Spiced butter

• 4 tablespoons of salted butter, at room temperature
• ½ tsp chilli flakes
• ½ teaspoon of coriander leaves, finely chopped
• ½ green chili, finely chopped

Onion chutney

• 2 tsp cooking oil
• 1/2 brown onion, finely diced
• 1 tbsp tomato paste
• ¼ tsp chilli powder
• ¼ tsp salt
• ¼ tsp turmeric
• ¼ tsp garam masala

Green chutney

• 2 cups of coriander, including both the leaves and the stalks
• ½ cup mint leaves
• ½ tsp sugar
• 1 tsp salt
• 1 tsp cumin powder
• 1 green chilli
• 2 tbsp lemon juice
• 1 tbsp water

To assemble

• cooking oil
• 4 brioche buns or alternative soft white bread rolls
• ripe tomato, sliced

METHOD

1. For the tikkis, Shred the zucchini into a bowl, add a small amount of salt, and leave it for a minimum of 10 minutes to draw out the water. Press firmly using a cheesecloth or paper towels to eliminate all moisture and then set aside.
2. Cut the potatoes into small pieces and cook in a lot of salted water until they are soft. Remove from the water and mash while still hot. Combine with the ginger, green onions, coriander, garam masala, potato starch, panko breadcrumbs, salt, and pepper until the mixture is smooth. After it has cooled a little, add the lemon juice, egg, and zucchini. Check the texture by shaping a small ball; if it's too wet, add more breadcrumbs until it can be shaped easily.
3. In a small saucepan, warm the ghee along with the turmeric and chili powder until it starts to bubble and release a strong aroma – being careful not to scorch the spices – then pour the seasoned oil over the potato blend and mix well. Sample and modify the seasoning if necessary. Split the mixture into 4 big parts, shape them into flat cakes, and put them aside.
4. For the spiced butter,mix the butter, chili flakes, coriander, and green chili in a small bowl, then leave it aside.
5. To prepare the onion chutney,warm the oil in a skillet and cook the onion on medium-high heat. When it becomes clear, mix in the tomato paste and cook for 1-2 minutes until the color becomes darker. Include the chilli powder, salt, turmeric, and garam masala, and cook for an additional 2-3 minutes before taking it off the heat.
6. For the green chutney,Put the coriander, mint, sugar, salt, cumin, green chili, lemon juice, and water into a small blender. Process until it becomes smooth and keep it aside.
7. To assemble,Heat approximately 2cm of oil in a pan with a thick base until it starts to shimmer. Gently place one patty into the oil; if it doesn't sizzle right away, turn up the heat; otherwise, the potato will take in too much oil. Cook the tikkis in small groups, flipping once, until they are crispy and golden. Allow them to drain on a wire rack or paper towels.
8. Separate the buns and apply a generous amount of spiced butter to the cut sides. Place a tablespoon of onion chutney, a fresh tikki, and a tomato slice on the base. Add plenty of green chutney, put the top bun on top, and enjoy right away.

Makes 4