Banh Mi Burger

In a small bowl, mix the mayonnaise with a splash of Maggi liquid seasoning to create a savory spread; set aside.

Prepare the dipping sauce by combining water, lime juice, fish sauce, minced garlic, sugar, and sliced bird's eye chilli; stir until smooth and let it rest.

Thinly slice the cucumber and fresh red chilli; place them on a plate for later assembly.

Julienne the carrot and daikon radish, then toss them with white vinegar, a pinch of sugar, and a pinch of salt; let the mixture sit for at least 5 minutes to pickle.

Form the pork mince into two equal patties (about 100 g each). Season each side lightly with salt.

Heat a skillet over medium‑high heat, add a little oil, and sear the patties for 3‑4 minutes per side until browned and cooked through; remove from heat and let rest for 2 minutes.

While the patties rest, lightly toast the burger buns cut side down in the same skillet until golden.

Spread a generous layer of the mayo‑Maggi mixture on the bottom bun.

Layer the sliced cucumber and fresh red chilli on the spread.

Add a spoonful of the pickled carrot and daikon mixture, then sprinkle fresh coriander leaves over the top.

Place the rested pork patty on the assembled bottom bun.

Add an extra few slices of fresh red chilli for heat, if desired.

Spread a thin layer of liver pâté on the top side of the patty.

Cover with the toasted top bun, press gently, and serve immediately with the dipping sauce on the side.