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.
PrintDining Down Under – Mini Vietnamese Pork Buns
- Total Time: 15 minutes
- Yield: 10 1x
Description
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.
Ingredients
- 1 packet of 10 soft, slightly sweet buns (from Asian grocer)
- Half jar mayonnaise
- 1/2 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
- Slice buns in half without completely cutting through the bun.
- Butter base of bun with mayonnaise.
- Add a small amount of radish, carrot and cucumber to the base of each bun.
- Top with 3-4 slices of mixed roast pork.
- Add a few fresh mint and coriander leaves, and chillies, if desired.
- 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.
- Prep Time: 15 mins
You are making me hungry !
Glad to hear it, Brenda!