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Plant-Based Banh Mi Sliders

Plant-Based Banh Mi Sliders are a deceptively simple appetizer that packs a flavorful punch. A modern update to the traditional Vietnamese street food, these are great as a shareable appetizers for a large party, or as a delicious dinner served with fries or a salad.

Plant Based Banh Mi Sliders

Ingredients:

  • For the Pickled Vegetables
    • 2 large carrots, peeled and julienned
    • 1 medium daikon radish, peeled and julienned
    • 4 tablespoons plus 3 teaspoons sugar, divided
    • 1 teaspoon sea salt
    • 1/2 cup rice vinegar
    • 1/2 cup warm water
    For the Sliders
    • 2 pounds Before the Butcher Pulled Pork
    • 5 tablespoons sriracha, divided
    • 1 tablespoon fish sauce
    • 1 tablespoon freshly squeezed lime juice
    • 2 teaspoons sugar
    • 3 tablespoons neutral, heat-tolerant vegetable oil, for brushing
    Crusty French Bread Rolls or store-bought crusty rolls
    • 1/2 cup mayonnaise
    • 1/2 medium English cucumber, thinly sliced
    • 2 medium jalapeños, thinly sliced
    • 3/4 cup loosely packed cilantro leaves
    • 12 thin slices ham
  1. To make the pickled vegetables, in a large bowl, toss together carrots, daikon, 3 teaspoons sugar, and salt. Let sit 5 minutes to release their natural water, soften, and lose some of their volume. Drain in a colander and press down a bit to release any excess liquid. Return to the bowl and combine with the remaining 4 tablespoons sugar, vinegar, and water. The vegetables should be completely covered with vinegar mixture. Cover with plastic wrap and set aside until ready to use.
  2. To make the sliders, in a large bowl, using your hands, mix together the ground pork, 3 tablespoons sriracha, fish sauce, lime juice, and sugar until evenly combined. Shape into 12 even 2-inch wide patties and place on baking sheet. Brush both sides with oil and let sit for 15 minutes.
  3. Meanwhile swirl remaining 2 tablespoons sriracha into 1/2 cup mayo. Set in fridge to chill.
  4. Heat an outdoor grill or stovetop grill pan over medium-high heat. Grill sliders 4 minutes, flip, and continue to cook until an instant read thermometer reads 145 degrees F, about 3 minutes. Transfer to a large platter or baking sheet and rest 5 minutes.
  5. To assemble sliders, cut rolls in half and spread sriracha mayo on each half. Add a pork slider to the bottom half of each roll, followed by a handful of pickled vegetables, a few slices cucumber, jalapeño, and cilantro. Divide the ham evenly among sliders and then replace top half of the rolls. Skewer with a long toothpick to hold in place, and serve immediately.

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