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Dining Down Under – Mini Vietnamese Pork Buns

With roast pork, fresh herbs, salad and a hint of chilli, these Mini Vietnamese Pork Buns will be the hit of your next cocktail party.
By Christina Soong-Kroeger

I adore Vietnamese food. The combination of Asian ingredients and cooking styles with French influences and fresh herbs makes it one of my all-time favourite cuisines.

When my beautiful niece turned one, my brother and sister in law celebrated with a big party. As part of a stunning buffet spread, they served up make your own Vietnamese pork rolls and they were hugely popular.

So when we had a pre-Christmas together recently I wanted to serve up Pork Rolls. However, I decided to serve a mini version, as the full-size roll is usually enough for a meal.

With roast pork, fresh herbs, salad and a hint of chilli, these Mini Vietnamese Pork Buns will be the hit of your next cocktail party.


Dining Down Under – Mini Vietnamese Pork Buns
 
Prep Time
Total Time
 
With roast pork, fresh herbs, salad and a hint of chilli, these Mini Vietnamese Pork Buns will be the hit of your next cocktail party.
Author:
Recipe Type: Appetizer
Serves: 10
Ingredients
  • 1 packet of 10 soft, slightly sweet buns (from Asian grocer)
  • Half jar mayonnaise
  • ½ white radish, peeled and cut into matchsticks
  • 1 carrot, peeled and cut into matchsticks
  • 1 continental cucumber, cut into matchsticks
  • 250 grams sliced mixed Roast Belly Pork with Crackling and Chinese Roast Pork [Cha Sui] (from specialist Chinese shop or restaurant)
  • Half bunch fresh mint
  • Half bunch fresh coriander
  • 3 Birds Eye chillies, seeds removed and thinly sliced (optional)
  • Soya sauce
Instructions
  1. Slice buns in half without completely cutting through the bun.
  2. Butter base of bun with mayonnaise.
  3. Add a small amount of radish, carrot and cucumber to the base of each bun.
  4. Top with 3-4 slices of mixed roast pork.
  5. Add a few fresh mint and coriander leaves, and chillies, if desired.
  6. Add a dash of soy sauce and close the top of the bun.
Notes
Asian buns are quite unlike Western rolls, being soft and slightly sweet – they’re more of a brioche than a crusty roll. These buns are super easy to make, but should be made up just before guests arrive (or on the spot) for best results.

 

 

 

Christina Soong-Kroeger

Christina Soong-Kroeger

Christina publishes The Hungry Australian - a collection of recipes, reviews and stories about food - and is a regular contributor to Sumptuous. Her writing has appeared in the China Daily and That’s Shanghai while her photography regularly appears on Foodgawker, Tasteologie and Photograzing. After eating her way around Shanghai, London, Hong Kong, Leeds and Melbourne, she now calls Adelaide, South Australia, home again.

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Originally Published: January 2, 2014

2 Responses to Dining Down Under – Mini Vietnamese Pork Buns

  1. Brenda Benoit Reply

    January 13, 2012 at 4:37 am

    You are making me hungry !

    • Anonymous Reply

      January 13, 2012 at 3:07 pm

      Glad to hear it, Brenda!

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