Paleo Banh Mi Sliders capture all the flavors of the famous sandwich, but without the gluten.
What is Banh Mi?
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).
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.
How to Make Banh Mi Gluten-Free
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 Carrots & Daikon Radish
Paleo Banh Mi Sliders bring all the flavors of the classic Vietnamese sandwich to the party but they're gluten-free. Spiced pork, these tangy pickled veggies, and savory mayo coming right up!
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 1 medium carrot cut into matchsticks
- 2 inch daikon radish cut into matchsticks
- Sea salt to taste
In a small saucepan, combine the water, vinegar and honey. Heat on medium-high until boiling.
Pour the hot liquid over the carrot and daikon radish in a heatproof bowl. Add salt to taste.
Let the vegetables pickle for at least 20 minutes. You can make this the day ahead of time and store it in the refrigerator.
Paleo Banh Mi Sliders bring all the flavors of the classic Vietnamese sandwich to the party but they're gluten-free. Spiced pork, tangy pickled veggies, and savory mayo coming right up!
- 2 tsp coconut aminos
- 1/4 cup prepared mayo
- Dash fish sauce
Mix the mayo, coconut aminos, and fish sauce in a small bowl.
Paleo Banh Mi Sliders (Gluten-Free)
These Paleo Banh Mi Sliders bring all the flavors of the classic Vietnamese sandwich to the party but they're gluten-free. Spiced pork, tangy pickled veggies, and savory mayo coming right up!
- 1 lb ground pork
- 2 green onions sliced thin
- 1 tsp fresh grated ginger or ⅛ tsp dried ginger
- 1 tsp fresh minced garlic or 1 tsp garlic powder
- 1 lime zest & juice
- 1 tsp fish sauce
- 1/2 jalapeño pepper seeded and chopped
- 1 all handful fresh cilantro chopped
- 1 tbsp coconut oil
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. If you're in a hurry, you can fry up those ingredients with the ground pork in a large skillet and skip the part where you shape them into burgers.
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.