Mini Bánh Mì Sliders

Mini Bánh Mì Sliders
DifficultyBeginner

Petite sandwiches filled with flavorful meat, quick-pickled vegetables, fresh herbs, and umami-rich condiments — a perfect party starter or appetizer.

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Yields6 Servings
Prep Time25 minsCook Time15 minsTotal Time40 mins
For the Filling (choose one)
Option 1: Grilled Pork
 1 lb boneless pork shoulder or pork loin, thinly sliced
 2 tbsp soy sauce
 1 tbsp fish sauce
 1 tbsp brown sugar
 1 tbsp lemongrass, minced (or paste)
 1 clove garlic, minced
 1 tbsp lime juice
 1 tsp sesame oil
 Pinch of black pepper
Option 2: Lemongrass Chicken
 Use thinly sliced chicken thighs with same marinade as pork
Option 3: Tofu or Mushroom (Vegetarian)
 Use firm tofu or shiitake mushrooms
 Marinate in soy sauce, lime, garlic, sesame oil, and chili paste
For the Pickled Veggies (Đồ Chua)
 ½ cup shredded carrots
 ½ cup daikon radish, julienned (or more carrot if unavailable)
 ½ cup rice vinegar
 2 tbsp sugar
 ½ tsp salt
 ¼ cup water
For the Slider Assembly
 12 mini brioche buns, dinner rolls, or mini baguette slices
 ¼ cup mayonnaise (try mixing with sriracha or Maggi for extra punch)
 12 slices cucumber
 Fresh cilantro sprigs
 Thinly sliced jalapeño (optional, for heat)
 Optional: Maggi seasoning or soy sauce, for a dash of umami
Make the Quick Pickles
1

  1. In a bowl or jar, whisk together:

    • Rice vinegar

    • Sugar

    • Salt

    • Water

  2. Add the carrots and daikon (or just carrots).

  3. Let sit for at least 15 minutes, stirring occasionally.

Prepare & Cook the Protein
2

  1. Combine all marinade ingredients and coat your pork, chicken, tofu, or mushrooms.

  2. Marinate for 30 minutes or longer.

  3. Cook over medium-high heat in a skillet or grill pan until:

    • Pork/chicken is browned and cooked through (internal temp 165°F / 74°C)

    • Tofu/mushrooms are crisp and caramelized (~4–5 mins per side)

  4. Slice or chop to fit slider buns if needed.

Assemble the Sliders
3

  1. Lightly toast your slider buns or baguette slices.

  2. Spread mayo (plain or sriracha mayo) on both sides of each bun.

  3. Layer in order:

    • Cooked protein

    • 1–2 slices cucumber

    • Pickled carrot & daikon

    • Fresh cilantro

    • Jalapeño slices (if using)

  4. Optional: Add a few dashes of Maggi or a squeeze of lime juice.

Serve
4

  • Serve sliders immediately while warm.

  • Perfect with cold beer, Vietnamese iced coffee, or sparkling lime water.

Variations
5

  • Add a slice of pâté or chicken liver mousse for authentic Northern-style bánh mì flavor.

  • Use tempeh, jackfruit, or plant-based meat for vegan versions.

  • Try a Bánh Mì meatball filling (with pork or chicken) for a fun twist.

Pairing Suggestions
6

  • Wine: Off-dry Riesling, chilled Pinot Noir, or rosé

  • Cocktails: Lemongrass mojito, gin & cucumber spritz, or mango chili margarita

  • Non-alcoholic: Thai basil lemonade, tamarind soda, or coconut water with lime

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Ingredients

For the Filling (choose one)
Option 1: Grilled Pork
 1 lb boneless pork shoulder or pork loin, thinly sliced
 2 tbsp soy sauce
 1 tbsp fish sauce
 1 tbsp brown sugar
 1 tbsp lemongrass, minced (or paste)
 1 clove garlic, minced
 1 tbsp lime juice
 1 tsp sesame oil
 Pinch of black pepper
Option 2: Lemongrass Chicken
 Use thinly sliced chicken thighs with same marinade as pork
Option 3: Tofu or Mushroom (Vegetarian)
 Use firm tofu or shiitake mushrooms
 Marinate in soy sauce, lime, garlic, sesame oil, and chili paste
For the Pickled Veggies (Đồ Chua)
 ½ cup shredded carrots
 ½ cup daikon radish, julienned (or more carrot if unavailable)
 ½ cup rice vinegar
 2 tbsp sugar
 ½ tsp salt
 ¼ cup water
For the Slider Assembly
 12 mini brioche buns, dinner rolls, or mini baguette slices
 ¼ cup mayonnaise (try mixing with sriracha or Maggi for extra punch)
 12 slices cucumber
 Fresh cilantro sprigs
 Thinly sliced jalapeño (optional, for heat)
 Optional: Maggi seasoning or soy sauce, for a dash of umami
Mini Bánh Mì Sliders
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