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1
For the patties: In a medium mixing bowl, combine the pork, beef and shrimp.
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2
Do not over mix as this will cause the proteins to become sticky.
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3
Portion into four 7-ounce burger patties and refrigerate for 1 hour or until ready to use.
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4
For the banh mi marinade: In a large mixing bowl, whisk the fish sauce and sugar until the sugar is dissolved.
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5
Add the curry paste and whisk until it's completely broken up.
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6
Add the lime juice, ginger, turmeric, garlic, lemongrass, chile, shallot, lime leaves, basil and mint and mix well.
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7
For the curry aioli: Combine the mayo, sugar, fish sauce, lime juice, curry powder, ginger juice, Sriracha and turmeric and whisk until smooth.
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8
Set aside and chill.
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9
For the nuoc mam sauce: In a mixing bowl, whisk the sugar and hot water until dissolved.
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10
Add the fish sauce, vinegar, garlic and chile and mix well.
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11
To assemble: Preheat a grill to medium to medium-high heat.
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12
Dip the patties into the banh mi marinade and grill to desired doneness.
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13
During the grilling process, continue to dip the patties in the marinade to form a flavorful crust on the outside of the patties.
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14
Grill or toast the buns.
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15
Next, grill the pork loaf slices about 2 minutes on each side.
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16
Place a burger patty on the bottom bun followed by 2 slices pork loaf.
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17
Add 1 teaspoon curry aioli, and then the carrots and daikon.
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18
Finish with the lettuce and the top bun.
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19
Repeat with the remaining ingredients.
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20
Serve the nuoc mam on the side as a dipping sauce.
