Bánh Mì Sliders Recipe

Quick pickles

Combine 1 cup rice vinegar, 1 cup water, 2 tbsp sugar and 1 tsp salt in a bowl or small saucepan. Stir (or warm briefly) until sugar and salt dissolve and liquid is slightly cooled. Place julienned daikon and carrot into a jar or bowl and pour pickling liquid over them. Press down so vegetables are submerged. Let sit at least 20 minutes (best 1 hour) at room temperature or refrigerate up to 3 days.

Thinly slice cucumber and jalapeño (if using). Rinse and roughly chop cilantro leaves; set aside.

Marinate chicken

In a bowl combine 1 lb chicken pieces, 1 tsp five-spice powder, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 2 minced garlic cloves, 1 tbsp vegetable oil and 1 tsp black pepper. Mix thoroughly so chicken is evenly coated. Marinate 15–30 minutes at room temperature or up to 4 hours refrigerated.

Cook chicken

Heat a skillet or grill over medium-high heat with 1 tbsp oil. Add marinated chicken in a single layer (work in batches if needed). Cook 4–6 minutes, flipping once, until pieces are caramelized and internal temperature reaches 165°F (74°C). If pieces are small, total cook time may be 6–8 minutes. Remove from heat and let rest 3 minutes. Optionally brush with a light drizzle of hoisin for glaze.

Season pork

In a bowl mix 1 lb ground pork, 2 tbsp minced fresh lemongrass (white part), 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp brown sugar, 2 minced garlic cloves, 1 minced shallot, 1 tbsp vegetable oil and 1 tsp pepper. Use your hands or a spoon to combine thoroughly so flavors distribute.

Cook pork

Heat a skillet over medium-high heat with 1 tbsp oil. Add seasoned pork and spread into an even layer. Let brown undisturbed 2–3 minutes, then stir and break into small pieces. Continue cooking 6–8 minutes until pork is fully cooked and slightly caramelized. Taste and adjust seasoning (add pinch sugar or splash of fish sauce if needed). Remove from heat and let rest briefly.

If using whole mini bánh mì rolls, slice open horizontally but leave a hinge if desired. Lightly butter cut sides with softened butter and toast on a griddle or in a hot skillet cut-side down 1–2 minutes until golden.

Make spicy mayo by stirring 1 cup mayonnaise with 1 tbsp sriracha (adjust to taste). Spread mayonnaise on both cut sides of each roll. If you like, add a small drizzle of hoisin on the bottom half of the roll.

Layer the cooked protein (chicken or pork) onto the bottom half of each roll. Top with drained pickled daikon/carrot, cucumber slices, cilantro leaves and jalapeño slices if using. Finish with a tiny drizzle of toasted sesame oil or an extra tiny bit of hoisin if desired.

Close sliders and press lightly. Serve warm with lime wedges on the side. Leftover pickles refrigerate up to 3 days; cooked protein keeps 2–3 days refrigerated.