Two years ago, I had never tasted Vietnamese food. And today I would “Hey, Kool Aid” through a brick wall if I thought there was a banh mi on the other side of it.
What can I say? People change. As I’ve mentioned before, I’m scary allergic to bell peppers, ginger, coffee, curry, and wasabi. But (in recent months) that hasn’t stopped me from experimenting with Asian flavors I’ve never before tasted in entirely inauthentic ways!
This delightfully tiny, non-lethal slider version of the classic banh mi features sweet and savory pork, quick pickled vegetables, sriracha mayo, salty peanuts, and fresh cilantro on sweet Hawaiian rolls.
- 1 cup white distilled vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 cup shredded radish
- 1/2 cup shredded carrots
- 1/4 cucumber, shredded
- 1/2 cup mayonnaise
- 1 tablespoon Sriracha
- 1/4 teaspoon toasted sesame oil
- 1 teaspoon vegetable oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1/3 cup chicken stock
- 1/4 cup hoisin sauce
- 1/8 teaspoon ground white pepper
- 1 pound ground pork
- 24 slider rolls
- Roasted, salted peanuts
- 2 jalapenos, sliced into thin rings
- Long toothpicks
- Heat the vinegar, sugar, and salt in a sauce pan until the sugar and salt are dissolved.
- Pour the hot vinegar mixture over the radishes, carrots and cucumbers.
- Steep for at least an hour.
- Stir together the mayo, Sriracha, and sesame oil.
- Pour into a squirt bottle.
- Heat the oil in a skillet over medium heat. Add the onions and cook until slightly softened, 4 to 6 minutes. Add the garlic and cook another 2 minutes. Add 1/4 cup of the pickling liquid from the pickled vegetables and cook until reduced by half, about 4 minutes. Add the chicken stock, hoisin sauce, and pepper and stir to combine. Simmer until reduced slightly and thickened, 15 to 20 minutes.
- Meanwhile, brown the ground pork in a large skillet, breaking up the meat with a wooden spoon, and cook until the pork is cooked through, 8 to 10 minutes. Drain and stir into the onions.
- Create a shallow well in the top and bottom of each roll by scooping out the bread in the center. Be careful not to tear all the way through the bread.
- Lay a couple cilantro leaves in the bottom of each roll. Top with the pickled vegetables, pork, sriracha mayo, peanuts, a couple more leaves of cilantro, and the top half of each roll. Slide a jalapeno ring onto each toothpick and skewer into the sandwiches.