13 Delicious Banh Mi Sliders Creative Recipes

Unleash your culinary creativity with our roundup of 13 Delicious Banh Mi Sliders! Perfect for home cooks looking to spice up their meal rotation, these mini sandwiches pack all the vibrant flavors of the classic Vietnamese street food into bite-sized delights. Whether you’re planning a party or just craving something new, these recipes promise to delight your taste buds and impress your guests. Let’s dive in!

Classic Pork Banh Mi Sliders

Dive into the ultimate fusion snack that’s bursting with flavor and perfect for any gathering. These Classic Pork Banh Mi Sliders are a handheld delight, combining savory, sweet, and tangy in every bite.

Ingredients

• 1 lb ground pork, preferably pasture-raised
• 1/4 cup mayonnaise
• 2 tbsp Sriracha sauce
• 1 tbsp fish sauce
• 1 tbsp granulated sugar
• 1/2 cup pickled carrots and daikon radish
• 1/4 cup fresh cilantro leaves, roughly chopped
• 12 slider buns, lightly toasted
• 1 tbsp clarified butter
• 1 tsp garlic powder
• 1/2 tsp ground black pepper

Instructions

1. Preheat a skillet over medium heat and add clarified butter, swirling to coat the surface evenly.
2. Combine ground pork, garlic powder, and black pepper in a bowl, mixing until just incorporated to avoid overworking the meat.
3. Form the pork mixture into 12 small patties, each about 2 inches in diameter, ensuring uniform thickness for even cooking.
4. Place patties in the skillet, cooking for 3-4 minutes per side or until a golden crust forms and internal temperature reaches 160°F.
5. While patties cook, whisk together mayonnaise, Sriracha, fish sauce, and sugar in a small bowl to create a spicy aioli.
6. Spread a generous layer of the spicy aioli on the bottom half of each toasted slider bun.
7. Top each bun with a cooked pork patty, followed by pickled carrots and daikon, and a sprinkle of fresh cilantro.
8. Cap with the top half of the bun and serve immediately for the best texture and flavor.

Fresh from the skillet, these sliders offer a crispy exterior with a juicy interior, balanced by the crunch of pickled vegetables and the kick of spicy aioli. For an extra twist, serve with a side of extra Sriracha mayo for dipping.

Grilled Chicken Banh Mi Sliders

Nail your next party with these Grilled Chicken Banh Mi Sliders—packed with bold flavors and ready in a flash. Think juicy, charred chicken meets crunchy, pickled veggies, all hugged by a soft slider bun.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed
• 1/4 cup fish sauce
• 2 tbsp honey
• 1 tbsp lime juice, freshly squeezed
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 cup daikon radish, julienned
• 1/2 cup carrot, julienned
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 12 slider buns, lightly toasted
• 1/4 cup mayonnaise
• 1/4 cup cilantro leaves
• 1 jalapeño, thinly sliced

Instructions

1. In a bowl, whisk together fish sauce, honey, lime juice, garlic, and ginger. Add chicken thighs, ensuring they’re fully coated. Marinate for 30 minutes at room temperature.
2. Meanwhile, combine daikon, carrot, rice vinegar, sugar, and salt in another bowl. Let sit for 20 minutes, stirring occasionally, to quick-pickle the veggies.
3. Preheat grill to medium-high heat (400°F). Grill chicken for 5-6 minutes per side, until internal temperature reaches 165°F and edges are slightly charred.
4. Let chicken rest for 5 minutes, then slice thinly against the grain.
5. Spread mayonnaise on the bottom halves of the toasted slider buns. Layer with sliced chicken, pickled veggies, cilantro, and jalapeño. Top with the other bun half.
6. Serve immediately, ensuring each slider is tightly packed to hold all the fillings. The contrast of the warm, smoky chicken with the cool, tangy pickles and the creamy mayo is irresistible. For an extra kick, drizzle with sriracha before serving.

Yield sliders that are a riot of textures and flavors—crisp, creamy, spicy, and sweet. Perfect for grabbing and going, these sliders are a surefire hit at any gathering.

Vegan Tofu Banh Mi Sliders

Unleash a flavor bomb with these Vegan Tofu Banh Mi Sliders—packed with crunch, spice, and everything nice. Perfect for picnics or party appetizers, they’re a handheld twist on the classic Vietnamese sandwich.

Ingredients

• 1 block extra-firm tofu, pressed and sliced into 8 pieces
• 1/4 cup soy sauce
• 2 tbsp maple syrup
• 1 tbsp sriracha
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup vegan mayonnaise
• 1 tbsp lime juice
• 1 tsp agave syrup
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/4 cup fresh cilantro leaves
• 8 slider buns, lightly toasted
• 2 tbsp vegetable oil

Instructions

1. In a bowl, whisk together soy sauce, maple syrup, sriracha, garlic powder, and onion powder to create the marinade.
2. Add tofu slices to the marinade, ensuring each piece is fully coated. Let sit for 30 minutes, flipping halfway through.
3. Heat vegetable oil in a skillet over medium-high heat. Add marinated tofu and cook for 3-4 minutes per side, until golden and crispy.
4. In a small bowl, mix vegan mayonnaise, lime juice, and agave syrup to make the sauce.
5. Spread a generous amount of the sauce on the bottom half of each toasted slider bun.
6. Layer each bun with a slice of crispy tofu, followed by shredded carrots, sliced cucumber, and fresh cilantro leaves.
7. Top with the other half of the bun and serve immediately.

These sliders boast a crispy tofu exterior with a tender inside, balanced by the creamy sauce and fresh veggies. Try serving them with a side of pickled vegetables for an extra tangy kick.

Spicy Sriracha Mayo Banh Mi Sliders

Elevate your snack game with these Spicy Sriracha Mayo Banh Mi Sliders—packed with bold flavors and a kick that’ll wake up your taste buds.

Ingredients

• 1 lb ground pork, preferably pasture-raised
• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1 tsp fish sauce
• 1/2 cup shredded carrots, julienned
• 1/4 cup thinly sliced cucumbers
• 1/4 cup fresh cilantro leaves
• 1 tbsp clarified butter
• 6 slider buns, lightly toasted
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp sea salt

Instructions

1. In a mixing bowl, combine ground pork, black pepper, and sea salt. Mix until evenly distributed.
2. Form the pork mixture into 6 equal-sized patties, about 1/2 inch thick.
3. Heat clarified butter in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Cook patties for 3 minutes per side, or until internal temperature reaches 160°F.
5. While patties cook, mix mayonnaise and Sriracha in a small bowl to create the spicy mayo.
6. Spread a generous amount of spicy mayo on the bottom half of each toasted slider bun.
7. Layer each bun with a cooked pork patty, followed by shredded carrots, sliced cucumbers, and cilantro leaves.
8. Top with the other half of the bun and serve immediately.

Vibrant and crunchy, these sliders offer a perfect balance of heat and freshness. Try serving them with a side of pickled vegetables for an extra tangy twist.

Pickled Vegetable Banh Mi Sliders

Transform your snack game with these tangy, crunchy Pickled Vegetable Banh Mi Sliders—packed with bold flavors and ready in a flash.

Ingredients

• 1 cup daikon radish, julienned
• 1 cup carrots, julienned
• 1/2 cup rice vinegar
• 1/4 cup granulated sugar
• 1 tsp kosher salt
• 12 slider buns, lightly toasted
• 1 lb ground pork, preferably pasture-raised
• 2 tbsp fish sauce
• 1 tbsp sriracha
• 1/2 cup mayonnaise
• 1/4 cup cilantro leaves, roughly chopped
• 1 jalapeño, thinly sliced

Instructions

1. In a medium bowl, combine daikon, carrots, rice vinegar, sugar, and salt. Let sit for 30 minutes, stirring occasionally, to pickle.
2. Preheat a skillet over medium-high heat. Add ground pork, breaking it apart with a spatula, and cook until browned, about 5 minutes.
3. Stir in fish sauce and sriracha into the pork, cooking for an additional 2 minutes to meld flavors.
4. Spread mayonnaise on the bottom halves of the toasted slider buns.
5. Layer the cooked pork, pickled vegetables, cilantro, and jalapeño slices on top of the mayonnaise.
6. Cover with the top halves of the buns and serve immediately.

Get ready for a symphony of textures—crisp veggies, tender pork, and soft buns. These sliders are perfect for a quick lunch or a party appetizer that’ll have everyone reaching for more.

Pate and Pork Belly Banh Mi Sliders

Dive into the ultimate fusion snack that’s stealing the spotlight. These Pate and Pork Belly Banh Mi Sliders blend rich, savory flavors with a crispy, fresh crunch—perfect for your next gathering.

Ingredients

• 1 lb pork belly, skin-on, sliced into 1/2-inch thick pieces
• 1/2 cup pate, smooth variety
• 4 slider buns, lightly toasted
• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1/2 cup pickled carrots and daikon
• 1/4 cup cilantro leaves, whole
• 1 tbsp grapeseed oil
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to toast the slider buns for 5 minutes until golden. Tip: Watch closely to avoid burning.
2. Season pork belly slices with salt and pepper. Heat grapeseed oil in a skillet over medium-high heat. Sear pork belly for 4 minutes per side until crispy. Tip: Render the fat slowly for maximum crispiness.
3. Mix mayonnaise and Sriracha in a small bowl. Spread generously on the bottom half of each toasted bun.
4. Layer seared pork belly, a dollop of pate, pickled carrots and daikon, and cilantro leaves on each bun. Tip: Balance flavors by evenly distributing ingredients.
5. Serve immediately while the pork belly is still warm and crispy. How these sliders marry the creamy pate with the crunchy pork belly and pickled veggies creates a symphony of textures and tastes. Try pairing with a light, citrusy slaw to cut through the richness.

Lemongrass Beef Banh Mi Sliders

Amplify your snack game with these Lemongrass Beef Banh Mi Sliders—packed with zesty flavors and ready to steal the show at any gathering.

Ingredients

• 1 lb ground beef, 80/20 blend
• 2 tbsp lemongrass, finely minced
• 1 tbsp fish sauce
• 1 tbsp granulated sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper, freshly ground
• 12 slider buns, Hawaiian sweet rolls preferred
• 1/2 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1 cup pickled carrots and daikon
• 1/4 cup cilantro leaves, loosely packed
• 1 jalapeño, thinly sliced

Instructions

1. In a large mixing bowl, combine ground beef, lemongrass, fish sauce, sugar, garlic powder, onion powder, and black pepper. Mix until just combined; avoid overmixing to keep the beef tender.
2. Divide the mixture into 12 equal portions, shaping each into a thin patty about 2.5 inches in diameter.
3. Preheat a cast-iron skillet over medium-high heat. Cook patties for 2 minutes per side, or until a crust forms and the internal temperature reaches 160°F.
4. While the patties cook, mix mayonnaise and Sriracha in a small bowl to create a spicy mayo spread.
5. Lightly toast the slider buns in the skillet for 30 seconds per side, or until golden brown.
6. Assemble sliders by spreading spicy mayo on the bottom bun, adding a beef patty, then topping with pickled carrots and daikon, cilantro leaves, and jalapeño slices.

Juicy, tangy, and with just the right kick, these sliders are a mini explosion of flavors. Serve them with extra pickled veggies on the side for an added crunch.

Crispy Fish Banh Mi Sliders

Oozing with flavor and crunch, these Crispy Fish Banh Mi Sliders are your next obsession. Packed with bold textures and a kick of spice, they’re a handheld twist on the classic Vietnamese sandwich.

Ingredients

• 1 lb wild-caught cod fillets, cut into 2-inch pieces
• 1 cup rice flour
• 1 tsp baking powder
• 1 cup sparkling water, ice-cold
• 1 tbsp fish sauce
• 1 tbsp granulated sugar
• 1 tbsp lime juice, freshly squeezed
• 1/2 cup mayonnaise
• 1 tbsp sriracha
• 1 cup daikon radish, julienned
• 1 cup carrots, julienned
• 1/4 cup cilantro leaves, loosely packed
• 1/4 cup mint leaves, loosely packed
• 6 slider buns, lightly toasted
• 1/2 cup cucumber, thinly sliced
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together rice flour, baking powder, and sparkling water to create a smooth batter. Let rest for 10 minutes to activate the baking powder.
2. Heat vegetable oil in a deep skillet to 375°F. Dip cod pieces into the batter, allowing excess to drip off, then fry for 3-4 minutes until golden and crispy. Drain on paper towels.
3. In a small bowl, mix fish sauce, sugar, and lime juice until sugar dissolves. Toss with daikon and carrots to pickle lightly.
4. Combine mayonnaise and sriracha in another bowl. Spread generously on the bottom halves of the toasted buns.
5. Layer each bun with crispy cod, pickled vegetables, cucumber slices, cilantro, and mint leaves. Top with the other half of the bun.
6. Serve immediately for maximum crunch. The sliders boast a perfect balance of crispy, tangy, and fresh flavors. Try pairing with a cold, crisp lager for an unbeatable combo.

Unleash these sliders at your next gathering and watch them disappear. The contrast of the crispy fish against the soft buns and vibrant pickles is a textural dream.

Egg and Mayo Banh Mi Sliders

Kickstart your day with these Egg and Mayo Banh Mi Sliders—**bold flavors**, **crunchy textures**, and **creamy mayo** collide in every bite. Perfect for brunch or a quick snack, these sliders are a **game-changer**.

Ingredients

• 1 cup mayonnaise
• 4 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1 cup pickled carrots and daikon
• 1/2 cup fresh cilantro leaves
• 4 slider buns, toasted
• 1 tbsp sriracha sauce

Instructions

1. Heat a non-stick skillet over **medium heat** (350°F) and add clarified butter.
2. Pour the lightly beaten eggs into the skillet, stirring constantly for **2 minutes** until softly scrambled.
3. Remove eggs from heat and let rest for **1 minute** to finish cooking with residual heat.
4. Spread **1 tbsp mayonnaise** on the bottom half of each toasted slider bun.
5. Layer the scrambled eggs evenly over the mayo-covered buns.
6. Top with **1/4 cup pickled carrots and daikon** and a sprinkle of fresh cilantro leaves.
7. Drizzle **1/4 tbsp sriracha sauce** over each slider for a spicy kick.
8. Cover with the top half of the buns and serve immediately.

**Tip:** For extra crunch, toast the buns in a dry skillet for **1 minute** per side. **Tip:** Use a rubber spatula to stir the eggs for a fluffier texture. **Tip:** Let the eggs rest off the heat to avoid overcooking.

Crunchy, creamy, and slightly spicy, these sliders are a **textural dream**. Serve with extra sriracha on the side for those who dare.

Curry Chicken Banh Mi Sliders

Whip up a storm in your kitchen with these Curry Chicken Banh Mi Sliders—**bold flavors**, **crunchy textures**, and a **spicy kick** that’ll have everyone begging for seconds.

Ingredients

• 1 lb boneless, skinless chicken thighs, finely diced
• 2 tbsp clarified butter
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1 cup shredded carrots
• 1/2 cup thinly sliced cucumbers
• 1/4 cup fresh cilantro leaves
• 12 slider buns, lightly toasted
• 1 tbsp lime juice
• 1 tsp fish sauce

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add diced chicken thighs, curry powder, and turmeric. Cook for 5-7 minutes, stirring occasionally, until chicken is fully cooked and spices are fragrant.
3. In a small bowl, mix mayonnaise and Sriracha sauce to create a spicy mayo. Set aside.
4. Toss shredded carrots with lime juice and fish sauce in a separate bowl. Let marinate for 5 minutes.
5. Spread spicy mayo on the bottom half of each toasted slider bun.
6. Layer cooked curry chicken, marinated carrots, sliced cucumbers, and cilantro leaves on top.
7. Cover with the top half of the buns and serve immediately.

Unleash the vibrant flavors of these sliders—**tender chicken**, **tangy veggies**, and a **creamy, spicy mayo** that ties it all together. Perfect for a quick lunch or a party appetizer that steals the show.

BBQ Pork Banh Mi Sliders

Skip the takeout—these BBQ Pork Banh Mi Sliders are your new weeknight hero. **Stack** them high with pickled veggies, spicy mayo, and tender pork for a flavor explosion.

Ingredients

• 1 lb pork shoulder, thinly sliced
• 1/2 cup hoisin sauce
• 2 tbsp fish sauce
• 1 tbsp sriracha
• 1 tbsp honey
• 1/4 cup rice vinegar
• 1/2 cup julienned daikon radish
• 1/2 cup julienned carrot
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 12 slider buns, lightly toasted
• 1/4 cup cilantro leaves
• 1 jalapeño, thinly sliced

Instructions

1. **Marinate** the pork shoulder in hoisin sauce, fish sauce, sriracha, and honey for at least 30 minutes, preferably overnight for deeper flavor.
2. **Preheat** your grill or skillet to medium-high heat (375°F). Grill the pork for 3-4 minutes per side until caramelized and cooked through.
3. **Pickle** the daikon and carrot by combining with rice vinegar in a bowl. Let sit for 15 minutes, then drain.
4. **Whisk** together mayonnaise and lime juice for a tangy spread.
5. **Assemble** sliders by spreading lime mayo on each bun, topping with pork, pickled veggies, cilantro, and jalapeño slices.
6. **Serve** immediately for the best texture contrast—crisp veggies against juicy pork.

Unbelievably good, these sliders balance sweet, spicy, and tangy in every bite. Try serving them with a side of crispy sweet potato fries for the ultimate meal.

Avocado and Cilantro Banh Mi Sliders

Viral-worthy and bursting with flavor, these Avocado and Cilantro Banh Mi Sliders are your next party hit. Packed with creamy avocado, zesty cilantro, and a punch of spice, they’re a modern twist on a classic.

Ingredients

• 1 lb ground pork, preferably pasture-raised
• 1/4 cup mayonnaise
• 2 tbsp Sriracha sauce
• 1 ripe avocado, thinly sliced
• 1/2 cup fresh cilantro leaves
• 1/4 cup pickled carrots, julienned
• 1/4 cup pickled daikon, julienned
• 6 slider buns, lightly toasted
• 1 tbsp clarified butter
• 1 tsp fish sauce
• 1/2 tsp ground black pepper

Instructions

1. Preheat a skillet over medium heat and add clarified butter, ensuring the pan is evenly coated.
2. Form the ground pork into 6 equal-sized patties, seasoning each with ground black pepper.
3. Cook the patties in the skillet for 4 minutes on each side, or until the internal temperature reaches 160°F.
4. While the patties cook, mix mayonnaise and Sriracha in a small bowl to create a spicy aioli.
5. Spread the spicy aioli on the bottom half of each toasted slider bun.
6. Layer each bun with a cooked pork patty, followed by avocado slices, pickled carrots, pickled daikon, and fresh cilantro leaves.
7. Drizzle fish sauce over the toppings for an extra umami kick before closing the sliders with the top buns.

Flaky, juicy, and with a crunch in every bite, these sliders are a symphony of textures. Serve them with a side of extra Sriracha mayo for dipping, or pair with a crisp, cold beer to cut through the richness.

Sesame Soy Glazed Banh Mi Sliders

Viral-worthy and bursting with flavor, these sliders are your next party hit. **Marry** the crunch of fresh veggies with the umami of sesame soy glaze for a bite-sized revolution.

Ingredients

• 1 lb ground pork, preferably pasture-raised
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce, reduced-sodium
• 1 tbsp sesame oil, toasted
• 1 tbsp honey, local and raw
• 1 tsp garlic, minced
• 1 tsp ginger, freshly grated
• 12 slider buns, brioche style
• 1 cup carrots, julienned
• 1 cup daikon radish, julienned
• 1/2 cup cilantro leaves, whole
• 1/4 cup mayonnaise, Kewpie style
• 1 tbsp sriracha sauce
• 1 tbsp lime juice, freshly squeezed

Instructions

1. Preheat your oven to 375°F (190°C) to toast the buns later.
2. In a bowl, **combine** ground pork, hoisin sauce, soy sauce, sesame oil, honey, garlic, and ginger. Mix until just incorporated to avoid tough patties.
3. Form the mixture into 12 small patties, each about 2 inches in diameter. **Tip:** Use a cookie cutter for uniform size.
4. Heat a non-stick skillet over medium-high heat. Cook patties for 3 minutes per side, or until internal temperature reaches 160°F (71°C).
5. While patties cook, **whisk** together mayonnaise, sriracha, and lime juice in a small bowl for the spicy mayo.
6. Toast the brioche buns in the preheated oven for 2-3 minutes until golden. **Tip:** Watch closely to prevent burning.
7. Assemble sliders: Spread spicy mayo on the bottom bun, add a pork patty, then top with carrots, daikon, and cilantro. **Tip:** Layer veggies for maximum crunch.

Unbelievably tender patties meet the crisp freshness of pickled veggies, all hugged by a soft, sweet bun. Serve these sliders with extra spicy mayo on the side for dipping—game changer.

Conclusion

Mouthwatering and versatile, these 13 Banh Mi Sliders recipes offer a delightful twist on a classic, perfect for any gathering. We hope you’re inspired to try them out and find your new favorite! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the joy of cooking. Happy baking!