🌿 Vietnamese Charred Lemongrass Chicken Banh Mi Sliders

 

Why It Pops: These mini Banh Mi sliders pack lemongrass-marinated chicken with pickled vegetables, fresh herbs, and a creamy Sriracha mayo into pillowy buns—bridging Vietnamese street flavors with U.S. snack culture. SEO magnets: “banh mi sliders,” “Vietnamese fusion,” and “grilled chicken sandwich.”

Ingredients (Makes 12 sliders)

1. Lemongrass Chicken:

   • 1 lb (450 g) boneless, skinless chicken thighs, thinly sliced

   • 2 stalks lemongrass, white part minced

   • 2 cloves garlic, minced

   • 1 tbsp ginger, grated

   • 2 tbsp soy sauce

   • 1 tbsp fish sauce

   • 1 tbsp honey

   • 1 tbsp vegetable oil

   • ½ tsp black pepper

2. Pickled Veggies:

   • 1 cup daikon, julienned

   • 1 cup carrot, julienned

   • ½ cup rice vinegar

   • 2 tbsp sugar

   • 1 tbsp salt

3. Sriracha Mayo:

   • ½ cup mayonnaise

   • 2 tbsp Sriracha (adjust to heat preference)

   • 1 tbsp lime juice

   • Pinch salt

4. Assembly:

• 12 mini slider buns or dinner rolls, split

• ¼ cup fresh cilantro leaves

• 2 tbsp chopped green onions

• 1 tbsp sesame seeds (optional garnish)

Method

1. Quick-Pickle the Veggies

1. In a bowl, whisk rice vinegar, sugar, and salt until sugar dissolves.

2. Add daikon and carrot strips; toss to coat. Cover and refrigerate at least 30 minutes.

Pro Tip: For snappier pickles, use ice-cold vinegar mixture; drain just before assembling to prevent sogginess.

2. Marinate & Grill Chicken

1. In a bowl, combine lemongrass, garlic, ginger, soy sauce, fish sauce, honey, oil, and pepper. Add chicken, toss, and marinate 20–30 minutes.

2. Preheat a grill pan or outdoor grill to medium-high. Grill chicken 3–4 minutes per side until charred and cooked through. Let rest 5 minutes; slice thinly if needed.

Pro Tip: Use a cast-iron grill pan for those signature sear lines if cooking indoors.

3. Prepare Sriracha Mayo

1. Whisk mayo, Sriracha, lime juice, and salt in a small bowl. Adjust Sriracha to your heat level. Refrigerate until use.

4. Assemble Sliders

1. Toast slider buns lightly under the broiler or on the grill until just golden.

2. Spread a thin layer of Sriracha mayo on both bun halves.

3. Layer with cilantro leaves, grilled chicken pieces, pickled veggies, and green onions. Sprinkle sesame seeds on top bun (optional). Close and serve immediately.

Serving Suggestion: Present on a wooden board with leftover pickles in a small dish and lime wedges for guests to squeeze.

Final Thoughts

These Vietnamese Charred Lemongrass Chicken Banh Mi Sliders offer a handheld, flavor-packed experience—combining sweet, tangy, spicy, and herbal notes in every bite. They hit “banh mi,” “Asian sliders,” and “summer grilling” SEO sweet spots. Tag #DaillyRecipes when you share these vibrant sliders!