Vietnamese Pho Noodle Salad Burger

Serves 6 Regular-Sized Burgers
Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

This is a light and flavorful burger.  It is sweet and spicy with just a little bit of heat. It brings together all of the great textures and flavors of a pho salad on a savory beef burger. Its sweet and spicy flavors pair well with the fruity flavors of the Sutter Home Sauvignon Blanc.


Vegetable Topping:

  • 5 Tablespoons brown sugar
  • 3 Tablespoons rice vinegar
  • 4 Tablespoons lime juice
  • 4 Tablespoons fish sauce
  • 2 Garlic cloves, crushed
  • 2 Teaspoons fresh ginger, minced
  • 1 Jalape–o pepper, seeded and thinly sliced
  • ¼ Teaspoon red pepper flakes, crushed
  • ½ Cup water
  • 1 Seedless cucumber, thinly sliced
  • 3 Carrots, grated


  • ¼ Cup mayonnaise
  • ¼ Cup hoisin sauce


  • 1½ Pounds of ground beef
  • 3 Cloves garlic, crushed
  • 3 Tablespoons fish sauce
  • 1½ Tablespoons brown sugar
  • 12 Large iceberg lettuce leaves
  • 8 Ounce package rice vermicelli noodles
  • 12 Large fresh basil leaves



  1. In a large bowl add 5 tablespoons brown sugar, 3 tablespoons rice vinegar, 4 tablespoons lime juice, 4 tablespoons fish sauce, 2 crushed garlic cloves, 2 teaspoons of minced ginger, sliced jalape–o pepper, crushed red pepper flakes and water. Stir to combine
  2. Add cucumber and carrots, and allow to marinade for 30 minutes
  3. Combine mayonnaise and hoisin sauce and set aside
  4. Add crushed garlic, fish sauce, and brown sugar to ground beef and mix thoroughly with mixer or by hand
  5. Remove the stems from the heads of the iceberg lettuce and carefully remove 12 large lettuce leaves
  6. Cooke the rice vermicelli noodles according to the package directions, drain and set aside
  7. Divide meat into 6 equal portions and form into patties with a deep depression in the center
  8. Heat the grill to high
  9. Grill burgers until browned on the first side about 3 minutes
  10. Flip over the burger and grill the other side for about 4-5 minutes
  11. Place ¼ cup of rice vermicelli into one lettuce leaf and place burger on top
  12. Top burger with 1 teaspoon of hoisin mayonnaise
  13. Drain the marinade from the cucumber and carrots and place on top of the burgers with basil
  14. Place cucumbers, carrots and basil leaves onto the burgers and wrap the lettuce
  15. Wrap the first lettuce leaf around the top of the burger and toppings
  16. Place the second lettuce leaf on top of the burger and tuck it under
  17. Slice in half and serve