sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
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:
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:
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:
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