Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Pork Bahn Moi Sliders

Home / Recipes / Pork Bahn Moi Sliders

Print Recipe
 Pork Bahn Moi Sliders
Recipe for the week of January 31-February 4, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Fusion, Vietnamese
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Yield 8 sliders
Ingredients
Hot Chili Mayo
  • 2 /3 cup mayonnaise
  • 2 green onions finely chopped
  • 1 tablespoon hot chili sauce * such as sriracha
Meatballs
  • 1 pound ground pork
  • 1 /4 cup finely chopped fresh basil
  • 4 garlic cloves minced
  • 3 green onions finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon black pepper
Pickled Vegetables
  • 2 cups julienned carrots
  • 2 cups julienned daikon radish
  • 1 /4 cup unseasoned rice vinegar
  • 1 /4 cup sugar
  • 1 teaspoon Salt
Slider Assembly
  • 1 teaspoon vegetable oil for cooking
  • 1 teaspoon Asian sesame oil for cooking
  • 8 Hawaiian Rolls halved
  • 16 large fresh cilantro sprigs
  • 1 /4 cup sugar
  • 1 teaspoon Salt
  • 1 tablespoon Asian sesame oil for cooking
  • 8 sourdough slider buns
  • 16 large fresh cilantro sprigs
Course Main Dish
Cuisine Fusion, Vietnamese
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Yield 8 sliders
Ingredients
Hot Chili Mayo
  • 2 /3 cup mayonnaise
  • 2 green onions finely chopped
  • 1 tablespoon hot chili sauce * such as sriracha
Meatballs
  • 1 pound ground pork
  • 1 /4 cup finely chopped fresh basil
  • 4 garlic cloves minced
  • 3 green onions finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon black pepper
Pickled Vegetables
  • 2 cups julienned carrots
  • 2 cups julienned daikon radish
  • 1 /4 cup unseasoned rice vinegar
  • 1 /4 cup sugar
  • 1 teaspoon Salt
Slider Assembly
  • 1 teaspoon vegetable oil for cooking
  • 1 teaspoon Asian sesame oil for cooking
  • 8 Hawaiian Rolls halved
  • 16 large fresh cilantro sprigs
  • 1 /4 cup sugar
  • 1 teaspoon Salt
  • 1 tablespoon Asian sesame oil for cooking
  • 8 sourdough slider buns
  • 16 large fresh cilantro sprigs
Instructions
To Make the Hot Chili Mayo
  1. Stir all ingredients in small bowl. Season with salt. Cover and chill.
To Make the Meatballs
  1. Line clear tray with parchment to prevent meatballs from sticking to the surface. Gently mix all ingredients in a bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on tray. Cover and chill.
To Make Pickled Vegetables
  1. Toss ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
To Cook the Sliders
  1. Preheat pan with a coat of sesame oil. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Cook until all sides are browned and when you push on them they bounce back. Place on clean baking sheet, place foil over to keep warm. Repeat with remaining meatballs.
To Assemble
  1. Cut each bun in half. Perhaps scoop out the inside of each piece of bread. Spread hot chili mayo on both sides of bread. Arrange sauce and cilantro on bottom halves. Top with meatballs. Drain pickled vegetables; place atop meatballs.