Banh Mi inspired MSU sliders

[sudsandswine]

Had a few different MSU recipes I've been rolling around in my head lately, and this is one of them - Banh Mi pork sliders:

bánh mì is an airy, crunchy French-styled baguette stuffed with a combination of meats, vegetables and other condiments. While balancing different textures and temperatures, bánh mì also has a flavor profile that is off the charts: salty, sour, savory, sweet, and aromatic all at once! As it has grown to become a staple in Vietnamese cuisine, so has its versatility:

I decided my rendition was going to be more finger food appetizer oriented, so I wanted to use ground pork to make patties. Fresh out of ground pork, but we can fix that:



Since this is a Vietnamese inspired dish, I thought Oakridge BBQ Saigon 21 would compliment things well:



Onto the Primo XL:



Time to assemble the sandwiches, I decided to use Hawaiian style buns for these:



Last night before bed, I pickled carrots and daikon to use as a garnish:



Next goes some thinly sliced cucumber:



Topping them off with some cilantro:



Yup, that'll do:

 

[cowgirl]

I love Banh Mi! Yours look delicious!

 

[Stingerhook]

Oh heck yeah!

 

[bowhnter]

That looks awesome!

 

[ShadowDriver]

Looks great! I'd like a couple with some thinly sliced jalapeño with the other veggies.

 

[sudsandswine]

Looks great! I'd like a couple with some thinly sliced jalapeño with the other veggies.

Yep, that would definitely be my preference as well. I was trying to appeal to the type of palette that might think black pepper is spicy and opted to leave it off. I should’ve done that on mine at least.

 

[ModelMaker]

Good.
Ed

 

[Robert]

Great use of the Saigon 21. The buns look lonely without some sort of sauce. Perhaps the slider doesn't need another layer of flavor, but I'm thinking a sriracha mayo would be a good addition. I'm not familiar enough with Vietnamese cuisine to what kind of condiments they use.

 

[sudsandswine]

Yeah, that's an idea worth trying. They were light and flavorful due to the vegetables and didn't really NEED anything else, but some sort of mayo may have complimented them well. I think mayonnaise is something that makes its way onto these type of sandwiches.

 

[Big George's BBQ]

That definitely does it for me :thumb:

 

[Greygoose]

Sure I could eat 6 of those,,,!!!

 

[ssv3]

Outstanding! They look so good.

 

[O'Rourke]

What does MSU stand for?

 

[sudsandswine]

Making “stuff” up

 

[16Adams]

Excellent

 

[Moose]

Very creative and tasty take on Banh-mi, Neil! I agree about the mayo - perhaps a chile oil infused mayo might round these off nicely.

 

[Moose]

Forgot to mention, this would be a great entry in the "On a Roll" Throwdown:


https://www.bbq-brethren.com/forum/showthread.php?t=299561

 

[sudsandswine]

I’m going to cook some more this weekend, try out some sauce variants on them. Maybe I’ll submit those….or something else :thumb:

 

[sudsandswine]

I had some ground pork shoulder leftover from some sausage I made and decided I needed these sliders again. They're so good. This time I did make a sriracha mayo and it does indeed complement things well. The sliced cucumber, cilantro, and pickled daikon radish / carrot mixture give it a very fresh taste.

 

[Mike Twangzer]

I just might try that with some pulled pork I have in the freezer.... nice change from sauce but I might incorporate just a bit of finishing sauce ... thank you !!!