Banh Mi sliders are the perfect little sandwich for crowds, lunches or just because you like mini sandwiches!
With game day coming up in mere weeks, it is time to start thinking about what to munch on during the commercial breaks. If I am being completely honest, I only watch the Super Bowl for the commercials and to eat all the yummy food.
While I know we won’t have a part this year, I will definitely be making tons of finger foods anyways and these Banh Mi sliders will for sure be on the menu.
So, what is a Banh Mi sandwich?
Technically, Banh Mi is a Vietnamese word that means bread. In Vietnamese cuisine, it usually refers to a sub like sandwich served on a baguette style roll.
Clearly, these banh mi sliders are not completely authentic but they the flavor profile is very similar to most banh mi sandwiches. Most of the ones I have had feature either sliced or pulled pork and so I went with pulled pork for the sliders.
One of the key components of the traditional Vietnamese sandwich is pickled daikon, carrots and crisp cucumbers. That is quite a lot to put onto a little slider so I focused on the cucumbers. They are quick pickled so they retain the pickled flavor but stay really crisp.
If you prefer to do daikon or carrots (or both!), you can totally make that swap.
This banh mi slider recipe uses the basics from my banh mi tacos and just makes them into little handheld pieces of deliciousness instead of putting into tortillas.
If you love this banh mi recipe, you should check out these other great ideas for game day and other similar parties:
- Banh Mi Flatbread
- Candied Cayenne Bacon (and Brie)
- Spicy Raspberry Party Meatballs
- Sausage Stuffed Mini Peppers
- Air Fryer Potato Skins
If you make this game day slider recipe or any recipe from the blog, I’d love to hear about your experience. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.
- 2 lb pork shoulder
- 1 1/2 Tbsp five spice powder
- 1 1/2 tsp cayenne pepper
- 2 Tbsp brown sugar
- 2 Tbsp salt
- 1/2 Tbsp black pepper
- 2 Tbsp avocado oil
- 1 Tbsp sesame oil
- 10 cloves garlic, minced
- 3 Tbsp minced ginger
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 3/4 cup water
- 1 onion, thinly sliced
- 1 cucumber, thinly sliced
- 1/4 cup rice vinegar
- 1 tsp sugar
- 1/2 cup mayonnaise
- 2 Tbsp Sriracha
- 12 slider buns
- Preheat oven to 275 degrees. In a small bowl, mix together five spice, salt, pepper, cayenne, and brown sugar. Rub all over pork.
- Heat avocado oil over medium-high heat in Dutch oven. Sear pork on all sides. Set aside.
- Add sesame oil to Dutch oven. Add garlic and ginger and cook for 1 minute or until fragrant. Add soy sauce, rice vinegar, and water. Cook for 2-3 minutes.
- Add a few onion slices to bottom of Dutch oven. Return pork to pan and top with remaining onion slices. Transfer to oven and cook for about 3 hours or until tender. Shred with fork once done.
- In a medium bowl, combine rice vinegar and sugar. Stir until sugar dissolves.
- Add sliced cucumbers to mixture and toss. Refrigerate for 10 minutes. Remove cucumber slices from liquid and keep refrigerated.
- In a small bowl, combine mayonnaise and sriracha. Stir to combine.
- Split slider buns in half. Add shredded pork and then top with pickled cucumber slices and sriracha mayonnaise.
- You can substitute thinly sliced carrots or daikon for the cucumbers.
Amount Per Serving: Calories: 428Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 72mgSodium: 2067mgCarbohydrates: 21gFiber: 2gSugar: 6gProtein: 23g