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.
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Dining Down Under – Mini Vietnamese Pork Buns
- Total Time: 10 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
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bun
- Calories: 180
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Frequently Asked Questions
What kind of buns should I buy, and where do I find them?
The notes explain that the Asian buns used here are quite unlike Western bread rolls — they are soft and slightly sweet, closer to a brioche than a crusty roll. Look for them at an Asian grocery store; they typically come in packets of 10. Using a crusty Western roll would change the character of these buns significantly.
What are the two types of roast pork and do I need both?
The recipe calls for a mix of Roast Belly Pork with Crackling and Chinese Roast Pork (Cha Siu), both available from a specialist Chinese shop or restaurant. The combination gives you different textures and flavours — crispy crackling versus the sweet, lacquered barbecue flavour of Cha Siu. Using just one type works, but the mix is what makes these buns special.
When should I assemble the buns?
The notes specifically say to assemble just before guests arrive, or on the spot at the party. Like many Vietnamese-style rolls, the buns are best made to order so the bun stays soft, the vegetables stay crisp, and the herbs are fresh.
You are making me hungry !
Glad to hear it, Brenda!