Phở, the famed Vietnamese noodle soup, might be my culture’s famous dish, but the bánh mì is making itself known in American cuisine. Traditionally bánh mì is a combination of grilled meats (usually pork), pate (pork), and pickled root veggies on a crispy French bread. As a Louisianian, I described the bánh mì as a Vietnamese po’boy. Today I’m sharing my twist on the traditional Vietnamese sandwich that would be perfect for your next party or game watching gathering. I present to you bánh mì sliders with Sriracha mayo and carrot slaw.
Did you know that Sriracha was created by a Vietnamese immigrant? It’s actually an American made condiment! Right now there’s wee crisis for lovers of that sweet, spicy, garlicky chili sauce so you might want to stock up. A traditional bánh mì has a lot more ingredients, so for the sake of the simplicity, I whittled everything down to the most crucial ingredients.
In most Vietnamese dishes, we aim for a balance of sweet, savory, and sour. For these sliders, I also added spicy to the list. After a rub of five spice powder and other spices, the country style pork ribs are broiled (or you can grill them). The cilantro carrot slaw is made using the quick pickle method my mother taught me. After you taste the Sriracha mayo, you’ll want to slather it on everything. The Hawaiian rolls add just the right touch of sweetness. Plus I have a weakness for Hawaiian rolls. Just the original because the whole wheat rolls are missing that oomph.
Don’t take my word for it that these bánh mì sliders are delicious. Pixie was stalking them while I was attempting to take photos of the said sliders. My husband was a little bummed that I ate the sliders after I took these photos. That’s what happens when I don’t eat breakfast before doing a food photo shoot. Ready for the recipe?
Want to cook more Vietnamese food? Make sure you have these 5 pantry staples for Vietnamese cooking.
- 1½ Tbs of five spice powder
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 2 tsp of kosher salt
- 1 tsp of ground pepper
- 2 pounds country style pork ribs, boneless
- 1½ cup of matchstick or grated carrots (about 2 medium carrots)
- 1 T of sugar
- 1 tsp of kosher salt
- ½ cup of white vinegar
- 1 tsp cilantro leaves, finely chopped
- 2 T of mayonnaise
- 1 tsp of Sriracha chili sauce (or to taste)
- Cilantro leaves
- 12 small sweet rolls
- Combine the first 5 ingredients to make the spice rub. Sprinkle generously on the pork. Place in ziptop bag and let it marinate for at least 4 hours (overnight is good too).
- To broil: pre-heat broiler for at least 15 minutes. Place pork country-style ribs on rack inside a pan and broil on each side for 8-10 minutes until pork is golden brown and cooked to 145F. Remove and let rest for 5 minutes before cutting into ¼" slices. You can also grill the pork.
- Cilantro Carrot Slaw: In a medium bowl, combine sugar, kosher salt, and white vinegar. Stir until salt and sugar are dissolved. Add carrot and chopped cilantro leaves. Mix well. Let it sit for at least 15 minutes. Toss it halfway through.
- Sriracha mayo: In a small bowl combine mayonnaise and Sriracha. Stir until well mixed. Keep refrigerated until ready to assemble sliders.
- Assemble sliders: Cut rolls in half. Spread Sriracha mayo on each side of the roll. Place items on sliders in the following order: Sriracha mayo, sliced pork, carrot slaw (squeeze out any excess liquid). Top with cilantro leaves and top with other half of bun.