The Vietnamese banh mi goes head-to-head with a classic burger for this deliciously zesty dinner. And the winner is, everyone! Three cheers for caramelised pork patties topped with pickled carrot and sweet chilli sauce. Just add DIY chips for the championship (or champion-chip, ha!).
Preheat oven to 200°C fan-forced. Boil kettle. Peel carrot into ribbons using a vegetable peeler. Place vinegar, sugar and a pinch of salt in a bowl. Add carrot and 20ml (1 tablespoon) boiling water and set aside until ready to serve.
Cut potatoes into 2cm wedges. Place on a lined baking tray and sprinkle with ½ the Zesty Vietnamese Mix, salt and pepper and drizzle with ½ the oil. Toss to coat. Bake for 20–25 minutes or until golden and cooked through. While chips are cooking, continue with step 3.
Thinly slice spring onion. Place pork mince, spring onion, remaining Zesty Vietnamese Mix, ½ teaspoon salt and pepper in a bowl and, using clean hands, mix to combine. Shape into 2 patties.
Heat remaining oil in a frypan over medium-high heat. Add patties and cook, turning halfway, for 8–10 minutes or until golden and cooked through.
Thinly slice cucumber into rounds. Rinse and separate lettuce leaves.
Wipe out frypan and return to high heat. Add burger buns and cook for 30 seconds or until toasted. Spread bun bases and tops with mayonnaise. Top buns with lettuce, cucumber, patties, sweet chilli sauce and pickled carrot. Serve with chips.