• Paleo Banh Mi Sliders

    Banh Mi is basically a Vietnamese sandwich made with French bread and layers of amazing flavors: sweet, salty, tangy, umami (savory) and spicy.

    [Side note: “Whaaaat?! A Vietnamese sandwich with French bread?” Yes. A quick Google search of French Indochina will give you all the historical details].

    Paleo Banh Mi Sliders | stupideasypaleo.com

    Vegetables, meat, and spices combine in harmony and sing on your palate.

    There are as many variations and ways to make banh mi as you can possibly imagine, even breakfast versions and those with more traditional fillings like Vietnamese cold cuts and (gasp!) head cheese. This recipe is a take on Banh Mi flavors.

    Of course, as all good paleophiles do, you’ve tossed all offending grains and grain products out of your life for good. Sandwiches in the traditional sense are long gone, unless you resort to making or buying Paleo bread – which is usually pretty disappointing, am I right?

    These Banh Mi Sliders are going to punch you in the face with so much flavor that you won’t even miss the bready platforms of yesteryear.

    One of the key ingredients in these sliders is the homemade umami mayo. If you’ve never made it, click here for a basic Homemade Mayo recipe.

    You can make the mayo and the pickled carrot and daikon ahead of time if you’re busy during the week; heck, make a big batch of sliders in advance – the recipe doubles nicely as well – and just assemble these tasty wee bites on demand.

    Pickled Veggies

    Preparation 10 mins 2017-03-28T00:10:00+00:00
    Cook Time 20 mins 2017-03-28T00:20:00+00:00
    Serves 1 cup     adjust servings

    Ingredients

    • For the Pickled Veggies
    • 1/2 cup water
    • 1/4 cup white vinegar
    • 2 tbsp honey
    • 1 medium carrot, cut into matchsticks
    • 2″ piece of daikon radish, cut into matchsticks
    • Salt

    Instructions

    1. In a small saucepan, combine the water, vinegar and honey. Heat on medium-high until boiling.
    2. Pour the hot liquid over the carrot and daikon radish in a heatproof bowl. Add salt to taste.
    3. Let the vegetables pickle for at least 20 minutes. You can make this the day ahead of time and store it in the refrigerator.

    by

    Preparation 5 mins 2017-03-28T00:05:00+00:00
    Cook Time 2017-03-28T00:00:00+00:00
    Serves ¼ cup     adjust servings

    Ingredients

    Instructions

    Mix the mayo and coconut aminos in a small bowl.

    by

    Paleo Banh Mi Sliders

    Preparation 15 mins 2017-03-28T00:15:00+00:00
    Cook Time 10 mins 2017-03-28T00:10:00+00:00
    Serves 15 slider     adjust servings

    Ingredients

    • For the Patties
    • 1 pound lean ground pork
    • 2 green onions, sliced thin
    • 1 tbsp fresh grated ginger (or 1/8 tsp dried ginger)
    • 1 tbsp fresh minced garlic (or 1 tsp garlic powder)
    • Zest of 1 lime
    • 1 tbsp lime juice
    • 1 tsp fish sauce (I like Red Boat)
    • 1/2 a jalapeno pepper, seeded and chopped (optional)
    • Small handful of fresh cilantro, chopped
    • 1 tbsp coconut oil
    • For the Sliders
    • Head of Boston (Bibb) or Romaine lettuce (Boston gives you a better cup to make the sliders in)
    • Thinly sliced English cucumber
    • Thinly sliced jalapeno (optional)
    • Chili oil (optional)
    • Fresh cilantro
    • Umami mayo
    • Pickled carrot and daikon

    Instructions

    1. Combine the pork, green onions, ginger, garlic, lime zest, lime juice, fish sauce, jalapeño, and cilantro in a large bowl and shape into 12-15 sliders (mini-burgers). If you’re in a hurry, you can saute those ingredients with the ground pork in a large skillet and skip the part where you shape them into burgers.
    2. Melt the coconut oil in a large skillet over medium-high heat. Add the sliders and fry until completely cooked through, about 3-4 minutes per side. If the pan is too crowded, this may take two batches.
    3. To assemble the sliders, place one patty in a lettuce leaf and top with sliced cucumber, jalapeño, chili oil, cilantro, mayo and pickled carrot and daikon.

    by

    Pickled Veggies
    Prep time:
    Cook time:
    Total time:
    Serves: 1 cup
    Ingredients
    • For the Pickled Veggies
    • ½ cup water
    • ¼ cup white vinegar
    • 2 tbsp [url href=”http://amzn.to/18zYauv/” target=”_blank”]honey[/url]
    • 1 medium carrot, cut into matchsticks
    • 2″ piece of daikon radish, cut into matchsticks
    • Salt
    Instructions
    1. In a small saucepan, combine the water, vinegar and honey. Heat on medium-high until boiling.
    2. Pour the hot liquid over the carrot and daikon radish in a heatproof bowl. Add salt to taste.
    3. Let the vegetables pickle for at least 20 minutes. You can make this the day ahead of time and store it in the refrigerator.
    Notes
    Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br][url href=”https://www.amazon.com/Cook-Home-Nonstick-Sauce-Green/dp/B015N2NWP4/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1470288113&sr=1-2-spons&keywords=Sauce+pan&psc=1″ target=”_blank”]Sauce pan[/url]

     

    Umami Mayo
    Prep time:
    Total time:
    Serves: 1/4 cup
    Ingredients
    • For the Umami Mayo
    • 1.5 tsp coconut aminos
    • 1/4 cup [url href=”http://stupideasypaleo.com/2015/05/30/cook-smarter-not-harder-practical-tips-for-busy-people/” target=”_blank”]prepared mayo[/url]
    Instructions
    1. Mix the mayo and coconut aminos in a small bowl.
    Notes
    Equipment needed:[br][url href=”https://www.amazon.com/Anchor-Hocking-6-Ounce-Custard-Cups/dp/B000LNS2HE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1470288190&sr=1-1&keywords=Small+bowl” target=”_blank”]Small bowl[/url]

     

    Paleo Banh Mi Sliders
    Prep time:
    Cook time:
    Total time:
    Serves: 15 slider
    Ingredients
    • For the Patties
    • 1 pound lean ground pork
    • 2 green onions, sliced thin
    • 1 tbsp fresh grated ginger (or ⅛ tsp dried ginger)
    • 1 tbsp fresh minced garlic (or 1 tsp garlic powder)
    • Zest of 1 lime
    • 1 tbsp lime juice
    • 1 tsp[url href=”http://amzn.to/16JqEhG” target=”_blank”] fish sauce[/url] (I like Red Boat)
    • ½ a jalapeno pepper, seeded and chopped (optional)
    • Small handful of fresh cilantro, chopped
    • 1 tbsp coconut oil
    • For the Sliders
    • Head of Boston (Bibb) or Romaine lettuce (Boston gives you a better cup to make the sliders in)
    • Thinly sliced English cucumber
    • Thinly sliced jalapeno (optional)
    • Chili oil (optional)
    • Fresh cilantro
    • Umami mayo
    • Pickled carrot and daikon
    Instructions
    1. Combine the pork, green onions, ginger, garlic, lime zest, lime juice, fish sauce, jalapeño, and cilantro in a large bowl and shape into 12-15 sliders (mini-burgers). If you’re in a hurry, you can saute those ingredients with the ground pork in a large skillet and skip the part where you shape them into burgers.
    2. Melt the coconut oil in a large skillet over medium-high heat. Add the sliders and fry until completely cooked through, about 3-4 minutes per side. If the pan is too crowded, this may take two batches.
    3. To assemble the sliders, place one patty in a lettuce leaf and top with sliced cucumber, jalapeño, chili oil, cilantro, mayo and pickled carrot and daikon.
    Notes
    Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br][url href=”http://amzn.to/HGVGjY” target=”_blank”]Grater[/url][br][url href=”http://amzn.to/Hqk6Pj” target=”_blank”]Juicer[/url][br][url href=”https://www.amazon.com/Koziol-Palsby-3807583-5-Liter-Raspberry/dp/B004IMGCVW/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1470288662&sr=1-1&keywords=Large+bowl” target=”_blank”]Large bowl[/url][br][url href=”https://www.amazon.com/Cuisinart-622-36H-Classic-Nonstick-Hard-Anodized/dp/B0017QHWHA/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1470288674&sr=1-3&keywords=Large+skillet” target=”_blank”]Large skillet[/url][br][url href=”https://www.amazon.com/KitchenAid-Nylon-Short-Turner-Black/dp/B005D6FX3K/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1470288697&sr=1-1&keywords=Spatula” target=”_blank”]Spatula[/url]

    Questions about these Paleo Banh Mi Sliders? leave them in the comments below!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

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