Bánh Mì Sliders (Vietnamese Sandwich)

Ingredients

• 1 pound pork shoulder, thinly sliced
• 2 stalks lemongrass, minced
• 4 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 cup carrot, julienned
• 1 cup daikon radish, julienned
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1/2 cup warm water
• 1/2 teaspoon salt
• 1/2 cup mayonnaise
• 1 tablespoon sriracha
• 12 slider buns, split
• 1 cucumber, thinly sliced
• 1 cup cilantro leaves
• 1 jalapeño, thinly sliced
• 1/2 teaspoon black pepper

Method

1. 1

   In a bowl, combine the sliced pork with lemongrass, garlic, fish sauce, brown sugar, soy sauce, vegetable oil, and black pepper. Toss to coat, cover, and marinate in the refrigerator.

2. 2

   Meanwhile, combine rice vinegar, sugar, warm water, and salt in a jar or bowl, stirring until the sugar dissolves. Add the julienned carrot and daikon, submerge, and let pickle at room temperature.

   30:00 · Quick-pickle vegetables
3. 3

   In a small bowl, stir together the mayonnaise and sriracha until smooth. Cover and refrigerate until ready to assemble.

4. 4

   Heat a 9-inch skillet over medium-high heat. Working in batches, cook the marinated pork slices until browned and just cooked through, 3 to 4 minutes per batch.

   3:00 · Cook pork
5. 5

   Drain the pickled carrot and daikon, discarding the liquid.

6. 6

   Toast the split slider buns cut-side up under the broiler until lightly golden, 1 to 2 minutes.

   1:00 · Toast buns
7. 7

   Spread spicy mayo on both cut sides of each bun. Layer the bottom buns with cooked pork, pickled carrot and daikon, cucumber slices, cilantro, and jalapeño.

8. 8

   Cap with the top buns and serve immediately.