Ingredients

• 1 pound ground pork
• 1 shallot, minced
• 1 stalk lemongrass (outer husk removed), sliced paper thin
• 1 tablespoon fish sauce
• A dash Asian five-spice powder
• Salt and freshly ground black pepper
• French bread, for serving
• Lettuce, for serving
• Pickled Vegetables, for serving, recipe follows
• Cilantro Mayonnaise, for serving, recipe follows
• 10 radishes, thinly slices
• 5 to 7 carrots, julienned
• 1 cup rice wine vinegar
• 1 tablespoon hot sauce (recommended: Sriracha)
• Dash sugar
• Salt
• 1 bunch cilantro leaves, roughly chopped
• 1 cup mayonnaise

Instructions

1. Add all ingredients into a large bowl and mix to thoroughly combine. Form 4 ounce patties and grill until well done. Place 2 patties into lightly toasted soft French bread cut with a hinge along with lettuce, a generous helping of Pickled Vegetables, and Cilantro Mayonnaise.
2. Place the sliced vegetables into 1 cup rice wine vinegar mixed with hot sauce, a dash of sugar, and a dash of salt. 15 minutes in the vinegar should leave the vegetables with a nice crunch. They can be left in the vinegar for an indefinite amount of time, however. The vinegar can be saved and used again later.
3. Simply mix the chopped cilantro with the mayonnaise.