Quick Recipe Version (TL;DR)
Quick Ingredients
- Mini rolls: 12 mini baguette-style rolls (about 4 inches each)
- Quick pickles: 1 cup (240 ml) seasoned rice vinegar, 1/2 cup (120 ml) warm water, 1/4 cup (50 g) granulated sugar, 2 tsp kosher salt, 2 cups (200 g) matchstick carrots, 2 cups (200 g) matchstick daikon
- Mayo sauce: 1/2 cup (120 g) mayonnaise, 2 tsp Maggi seasoning (or soy sauce), 1 tsp lime juice, 1 small garlic clove (grated)
- Pâté-style spread: 6 oz (170 g) liverwurst, 2 tbsp (28 g) unsalted butter (softened), 1 tbsp mayonnaise, 1/4 tsp black pepper
- Pork option: 1 lb (454 g) ground pork, 1 tbsp fish sauce, 2 tsp granulated sugar, 1 tbsp minced lemongrass, 2 tsp soy sauce, 1 tsp cornstarch, 1/2 tsp black pepper
- Tofu option: 14 oz (397 g) extra-firm tofu, 1 tbsp neutral oil, 1 tbsp soy sauce, 2 tsp brown sugar, 1 tsp rice vinegar, 1 tsp grated ginger, 1 tsp cornstarch
- Toppings: 1 English cucumber (thin spears), 1–2 jalapeños (thin slices), 1 large handful cilantro leaves, optional Sriracha
Do This
- 1) Heat oven to 425°F (220°C). Make quick pickles; rest 20 minutes.
- 2) Stir together mayo sauce and pâté-style spread; chill.
- 3) Mix pork and form 12 small patties, or slice and season tofu.
- 4) Bake pork patties 12–14 minutes to 160°F (71°C), and/or bake tofu 20 minutes, flipping halfway.
- 5) Warm rolls in the oven 3–5 minutes; split.
- 6) Set up the station: spreads, proteins, pickles, cucumber, jalapeño, cilantro.
- 7) Build sliders: pâté-style spread + mayo + pork/tofu + pickles + cucumber + jalapeño + cilantro; serve right away.
Why You’ll Love This Recipe
- It’s a build-your-own slider bar: everyone can customize heat, crunch, and herbiness.
- Big banh mi flavors with minimal fuss: quick pickles and two fast spreads do most of the heavy lifting.
- Works for mixed diets: offer savory pork and a bold tofu option side-by-side.
- Perfect party pacing: most components can be prepped ahead, then assembled in minutes.
Grocery List
- Produce: carrots, daikon radish, English cucumber, jalapeños, cilantro, lime, garlic, lemongrass (or lemongrass paste), ginger
- Dairy: unsalted butter
- Pantry: seasoned rice vinegar, granulated sugar, brown sugar, kosher salt, mayonnaise, Maggi seasoning (or soy sauce), fish sauce, cornstarch, black pepper, neutral oil, optional Sriracha
- Bakery: 12 mini baguette-style rolls (about 4 inches each)
- Meat/Protein: ground pork, liverwurst (or other smooth liver pâté), extra-firm tofu
Full Ingredients
Quick-Pickled Carrots & Daikon
- 2 cups (200 g) carrots, cut into thin matchsticks (or use pre-shredded carrots)
- 2 cups (200 g) daikon radish, cut into thin matchsticks
- 1 cup (240 ml) seasoned rice vinegar
- 1/2 cup (120 ml) warm water
- 1/4 cup (50 g) granulated sugar
- 2 tsp kosher salt
Mayo Sauce (Banh Mi-Style)
- 1/2 cup (120 g) mayonnaise
- 2 tsp Maggi seasoning (or 2 tsp soy sauce)
- 1 tsp lime juice
- 1 small garlic clove, finely grated (about 1/2 tsp)
Pâté-Style Spread (Easy Home Version)
- 6 oz (170 g) liverwurst (softened at room temperature for 10 minutes)
- 2 tbsp (28 g) unsalted butter, softened
- 1 tbsp mayonnaise
- 1/4 tsp freshly ground black pepper
Savory Pork Option (Lemongrass Pork Slider Patties)
- 1 lb (454 g) ground pork
- 1 tbsp fish sauce
- 2 tsp granulated sugar
- 1 tbsp minced lemongrass (fresh) or 2 tsp lemongrass paste
- 2 tsp soy sauce
- 1 tsp cornstarch
- 1/2 tsp freshly ground black pepper
- 1 tbsp neutral oil (for greasing the pan)
Tofu Option (Soy-Ginger Baked Tofu)
- 1 block extra-firm tofu, 14 oz (397 g), drained
- 1 tbsp neutral oil
- 1 tbsp soy sauce
- 2 tsp packed light brown sugar
- 1 tsp seasoned rice vinegar
- 1 tsp freshly grated ginger
- 1 tsp cornstarch
Bread & Toppings (Build-Your-Own Station)
- 12 mini baguette-style rolls (about 4 inches each), split lengthwise
- 1 English cucumber, cut into thin spears (about 3–4 inches long)
- 1–2 jalapeños, thinly sliced into rounds
- 1 large handful cilantro leaves (tender stems are fine)
- Optional: Sriracha or chili garlic sauce
Step-by-Step Instructions
Step 1: Make the quick-pickled carrots and daikon
In a medium heatproof bowl or quart jar, whisk together 1 cup (240 ml) seasoned rice vinegar, 1/2 cup (120 ml) warm water, 1/4 cup (50 g) sugar, and 2 tsp kosher salt until the sugar dissolves.
Add the 2 cups (200 g) carrots and 2 cups (200 g) daikon. Press the vegetables down so they’re mostly submerged. Let stand at room temperature for 20 minutes for a crisp, lightly pickled bite, or refrigerate up to 24 hours for a stronger tang.
Step 2: Stir together the mayo sauce and pâté-style spread
In a small bowl, mix the mayo sauce: 1/2 cup mayonnaise, 2 tsp Maggi (or soy sauce), 1 tsp lime juice, and 1 grated garlic clove. Cover and refrigerate.
In another bowl, mash the pâté-style spread: 6 oz liverwurst, 2 tbsp softened butter, 1 tbsp mayonnaise, and 1/4 tsp black pepper until smooth and spreadable. If you want it extra smooth, you can blend it in a mini food processor for 20–30 seconds.
Step 3: Prep the toppings and heat the oven
Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper or foil.
Prep toppings for the station: cut the English cucumber into thin spears, slice the jalapeño into thin rounds, and pick the cilantro leaves. Drain the pickles (lightly) right before serving so the bread doesn’t get soggy.
Step 4: Make and bake the lemongrass pork patties (or skip to tofu)
In a bowl, combine 1 lb ground pork, 1 tbsp fish sauce, 2 tsp sugar, 1 tbsp minced lemongrass (or 2 tsp paste), 2 tsp soy sauce, 1 tsp cornstarch, and 1/2 tsp black pepper. Mix until just combined (overmixing can make patties dense).
Form into 12 small patties, about 2 inches wide and 1/2 inch thick. Lightly grease the lined sheet pan with 1 tbsp neutral oil, then place patties evenly spaced.
Bake at 425°F (220°C) for 12–14 minutes, or until the patties reach an internal temperature of 160°F (71°C). For more browning, broil on high for 1–2 minutes at the end (watch closely).
Step 5: Make and bake the soy-ginger tofu (optional or instead of pork)
While the pork bakes (or on a second sheet pan), prepare tofu: pat the block very dry, then cut into 12 rectangles about slider-size (or cut into thick slabs you can tuck into each roll).
In a bowl, whisk 1 tbsp oil, 1 tbsp soy sauce, 2 tsp brown sugar, 1 tsp seasoned rice vinegar, 1 tsp grated ginger, and 1 tsp cornstarch. Toss tofu gently to coat.
Spread tofu on the lined pan and bake at 425°F (220°C) for 20 minutes, flipping at the 10-minute mark, until lightly browned at the edges and glossy. (If you like it darker, broil for 1 minute at the end.)
Step 6: Warm the rolls and set up the slider station
When the proteins are done, place the split rolls cut-side up on a sheet pan and warm in the oven for 3–5 minutes at 425°F (220°C) until lightly toasted. This helps them stay crisp even with juicy fillings.
Arrange everything on the counter or table: warm rolls, pork patties and/or tofu, mayo sauce, pâté-style spread, drained pickles, cucumber spears, jalapeño slices, and cilantro. Add a small spoon or knife for each spread to keep things tidy.
Step 7: Build and serve the banh mi sliders
Spread the bottom half of each warm roll with about 1 to 1 1/2 tsp pâté-style spread, then add about 1 to 2 tsp mayo sauce (adjust to taste).
Add 1 pork patty (or 1 piece of tofu). Top with a small pile of pickled carrots/daikon, 2–3 cucumber spears, a few jalapeño slices, and a generous pinch of cilantro.
Serve immediately for the best contrast: warm savory filling, cool crunchy vegetables, and bright herbs.
Pro Tips
- Drain pickles right before serving: a quick shake in a strainer prevents soggy bread while keeping that signature tang.
- Use a thermometer for pork: pull patties at 160°F (71°C) for safe, juicy results.
- Toast the rolls cut-side up: 3–5 minutes at 425°F (220°C) creates a barrier against spreads and juices.
- Keep jalapeños manageable for a crowd: offer them on the side and label “mild” vs “spicy” (include seeds for spicy).
- Make it feel like a real station: set out small tongs for pickles and cucumber, and keep cilantro in a glass with a damp paper towel at the base.
Variations
- Vegetarian pâté-style spread: swap liverwurst for a mushroom-miso spread (blend 1 cup sautéed mushrooms, 1 tbsp white miso, 1 tbsp butter or vegan butter, and 1 tbsp mayo).
- Chicken banh mi sliders: use 1 lb (454 g) ground chicken instead of pork; bake to 165°F (74°C).
- Extra-tangy “street-style”: add 1 tsp additional rice vinegar to the mayo sauce and a drizzle of Maggi on the finished slider.
Storage & Make-Ahead
Make ahead: The pickles are best made 4–24 hours ahead (store covered in the refrigerator). The mayo sauce and pâté-style spread can be made up to 3 days ahead; refrigerate in airtight containers.
Store leftovers: Keep components separate. Refrigerate pork patties up to 3 days and tofu up to 4 days. Reheat pork or tofu at 350°F (175°C) for 8–10 minutes or until warmed through.
Assembled sliders: They’re best eaten right away. If you must hold them, assemble without pickles and cucumber, wrap, and refrigerate up to 6 hours; add crunchy toppings just before serving.
Nutrition (per serving)
Approximate, per serving (2 sliders with pork), including spreads and toppings: 620 calories; 30 g protein; 34 g fat; 48 g carbohydrates; 4 g fiber; 10 g sugar; 1280 mg sodium. (Nutrition varies by roll size and spread amounts; tofu option is typically lower in saturated fat.)
