15-Minute Ground Pork Banh Mi Sliders with Quick Pickled Slaw and Sriracha Mayo

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Ground pork banh mi sliders in 15 minutes: juicy patties, quick-pickled slaw, and sriracha mayo for a sweet-spicy crunch everyone loves.

Ground pork banh mi sliders stacked on soft rolls with pickled slaw, jalapeños, cilantro, and sriracha mayo on a wooden board.

These sliders hit the best parts of a classic bánh mì-style sandwich—savory pork, bright citrus, punchy umami, spicy mayo, and crunchy quick-pickled veggies—but in an easy, party-friendly format. They’re fast enough for weeknights and impressive enough for entertaining, with layers of flavor that taste like you did way more work than you actually did.

Why This Recipe Works

  • Fast cook time, big flavor payoff
  • Sweet-spicy buns balance the salty/umami pork
  • Lemon + fish sauce + soy sauce create a sharp, savory profile
  • Quick-pickled slaw adds crunch and acidity (what makes bánh mì “pop”)
  • Sriracha mayo ties everything together with creamy heat

What Americans usually do wrong with bánh mì-style sandwiches

When Americans make bánh mì-inspired sandwiches at home, the most common issues are:

  • Skipping the pickled vegetables (this removes the tangy crunch that defines the style)
  • Overdoing the mayo so everything tastes heavy instead of bright
  • Not using enough fresh herbs (cilantro is not optional for the “banh mi vibe,” unless you truly dislike it)
  • Missing balance: bánh mì is about salty, tangy, fresh, spicy, and savory in one bite

Substitutions for hard-to-find ingredients in the USA

  • Fish sauce: if you’re out, use a smaller amount of soy sauce plus a tiny squeeze of lemon (not identical, but it helps)
  • Daikon radish: use red radishes (your recipe does this)
  • King’s Hawaiian Jalapeño Rolls: use brioche slider buns or Hawaiian sweet rolls; add thin jalapeño slices for heat
  • Roasted sesame oil: any sesame oil works; if you must, use a neutral oil plus extra ginger/garlic for aroma (flavor will be lighter)
Ingredients laid out for ground pork banh mi sliders, including ground pork, rolls, pickled slaw, cilantro, jalapeños, fish sauce, soy sauce, garlic, ginger, and sriracha mayo.

Ingredients (and what each one does)

** You can find the full recipe ingredients and instructions on the printable recipe card below.

For the Sandwiches

  • King’s Hawaiian Jalapeno Rolls: sweet-soft base with a little heat
  • Cilantro leaves: fresh, citrusy lift that makes it taste “banh mi”
  • Jalapeño chilies: bright heat and crunch
  • Pickled carrots and radishes: tang + crunch to cut richness
  • Sriracha mayonnaise: creamy heat that ties everything together

For the Ground Pork Mixture

  • Ground pork: juicy, flavorful patty base
  • Lemon (juice + zest): brightness that keeps pork from tasting flat
  • Fish sauce: deep savory/umami backbone
  • Black pepper: warmth and bite
  • Fresh ginger: zingy aroma and a little heat
  • Garlic: savory depth
  • Roasted sesame oil: nutty aroma and richness
  • Low sodium soy sauce: salty umami and seasoning
  • Green onions: mild onion flavor + moisture throughout the patty

For Homemade Pickled Asian Slaw

  • Carrots: crunch + sweetness
  • Radishes: crisp bite and classic pickle texture (also stands in for daikon)
  • Water: dilutes pickling liquid so it’s not harsh
  • Vinegar: tang and preservation
  • Sugar: balances vinegar for that sweet-pickle flavor
  • Salt: seasons and draws moisture for better texture

For the Sriracha Mayonnaise

  • Mayonnaise: creamy base
  • Sriracha sauce: heat + garlic-chili flavor
How-to collage for ground pork banh mi sliders showing sriracha mayo, pickled slaw, seasoned pork mixture, and cooked pork patties ready to assemble.

How to Make Ground Pork Banh Mi Sliders

** You can find the full recipe ingredients and instructions on the printable recipe card below.

  1. Mix the sriracha mayo and chill until needed.
  2. Quick-pickle the slaw so it has time to develop flavor while you cook the pork.
  3. Mix and form the ground pork into patties.
  4. Pan-cook the patties until done and juicy.
  5. Assemble sliders with mayo, jalapeños, pork, pickled slaw, and cilantro.

Recipe Tips and Tricks

  • Let the slaw pickle while the pork cooks so it’s tangy by the time of assembly.
  • Don’t compress the patties too tightly—mix just until combined for tender sliders.
  • Cook in a hot skillet to achieve caramelization on the outside.
  • If serving a crowd, keep patties warm and let guests build their own for the freshest texture.

Recipe Variations

  • Lettuce-wrap version: skip buns and serve patties in butter lettuce with slaw
  • Extra-herby version: add Thai basil or flat-leaf parsley if cilantro isn’t your thing (still keep some fresh herb element)
  • Sweeter finish: add a drizzle of honey to the sriracha mayo
  • Crispier texture: toast the buns lightly before assembling

Serving Suggestions

  • Serve with a noodle salad
  • Simple sides that work well:
    • cucumber salad
    • kettle chips
    • edamame
    • steamed rice + extra pickled slaw on the side
Leftover ground pork banh mi sliders repurposed into a wrap, a rice bowl, and fried rice with pickled slaw and sriracha mayo.

New Life for Leftovers

  • Reheat a patty, add fresh slaw, and turn it into a rice bowl.
  • Chop leftover patties and toss them into fried rice with extra green onions.
  • Make a quick wrap with leftover mayo and slaw.

Storage

  • Pork patties: Store cooked patties airtight in the fridge.
  • Pickled slaw: keep in a covered jar/container; flavor improves as it sits.
  • Sriracha mayo: store in the fridge, covered.

People Often Ask (FAQs)

Can I make the pickled slaw ahead of time?
Yes. It’s a great make-ahead component and will stay crisp and tangy refrigerated.

What if I can’t find daikon?
Your recipe already solves this—use shredded radishes instead.

Can I make these less spicy?
Yes. Use fewer jalapeño slices and reduce the sriracha in the mayo.

How do I reheat leftovers without drying out the pork?
A quick reheat works well—your comments note heating leftovers for about 30 seconds in the microwave.

Close-up of a ground pork banh mi slider showing caramelized pork patty, creamy sriracha mayo, and crisp pickled slaw on a soft roll.

Final Thoughts

These ground pork banh mi sliders are the kind of recipe that feels special without being fussy: bold flavor, bright crunch, and a fast cooking method that fits real life. The quick-pickled slaw and sriracha mayo do the heavy lifting, and once you make them once, you’ll start finding excuses to put them on everything.

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Ground Pork Banh Mi Sliders

Ronda Eagle | Kitchen Dreaming
These Ground Pork Banh Mi Sliders may be small but they are flavorful, and each bite is even more delicious than the last.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Appetizer, Dinner, lunch
Cuisine Vietnamese
Servings 24 sandwich
Calories 258 kcal

Ingredients
  

For the Sandwiches

  • 2 packages (12-ct) King’s Hawaiian Jalapeno Rolls
  • 1/2 bunch cilantro leaves
  • 5 Jalapeno chilies , seeded and thinly sliced
  • Pickled carrots and radishes (store bought or homemade recipe below)
  • Sriracha Mayonnaise (store bought or homemade recipe below)

For the Ground Pork Mixture

  • 2 lbs Ground Pork
  • 1 lemon juiced and zested
  • 2 tablespoons fish sauce
  • 1 tablespoons ground black pepper
  • 2 tablespoon minced fresh ginger
  • 3 cloves garlic , peeled and minced
  • 2 tablespoons roasted sesame oil (see notes for substitution)
  • 2 tablespoons low sodium soy sauce
  • 6 -8 whole green onions , sliced thinly

For Homemade Pickled Asian Slaw

  • 1 cup matchstick (or shredded carrots)
  • 6 oz bag red radishes , shredded
  • 1 cup water
  • 1 1/4 cups vinegar
  • 1/2 cup sugar
  • 1 tsp salt

For the Sriracha Mayonnaise

Instructions
 

  • In a small bowl mix mayonnaise and sriracha sauce until well combined. Refrigerate until ready for use.
  • In a medium bowl or quart-sized, wide-mouth, mason jar, add all the ingredients for the pickled Asian slaw. Stir until the sugar dissolved. Set aside for later.
  • In a bowl, mix the ground pork, lemon juice, lemon zest, fish sauce, ground black pepper, ginger, garlic, sesame oil, soy sauce and green onions until combined. Form into 3 inch patties.
  • In a large non-stick skillet over medium high heat, cook the patties until done and the juices run clear, about 3 minutes per side.
  • Build Sliders by spreading the sriracha mayo on the buns, then top with 2 -3 jalapeno slices, add the caramelized pork patty on top. Then add the quick pickled Asian slaw, some torn cilantro, and top with the bun lid. Secure with a fancy skewer, if desired.

Notes

To check your pork patty seasoning, make a small patty and fry it off. Adjust the salt and seasonings to taste. As a substitution to buying a whole bottle of Roasted Sesame Oil, it can be made at home by heating a 1/4 cup of sesame seeds in 1/2 cup of olive, canola OR vegetable oil. Heat for 2-5 minutes to toast the seeds and then let it cool. Sesame seeds can burn quickly, so do not walk away. Strain out the seeds before use. This process is not as aromatic as the commercially available brands but will do especially if sesame oil isn’t something you will use often as it does go bad.A note about the Asian Slaw: Radishes of any variety can be a little stinky when pickled from the sulfur compounds they contain. No worries, they have not gone bad or anything. Open the jar and let it air out a bit before serving. If pickled radish is offensive to your nose, try cucumber slices instead.

Nutrition

Serving: 1sliderCalories: 258kcalCarbohydrates: 21gProtein: 10gFat: 15gSaturated Fat: 5gCholesterol: 39mgSodium: 431mgPotassium: 179mgFiber: 1gSugar: 9gVitamin A: 969IUVitamin C: 9mgVitamin D: 1µgVitamin E: 1mgVitamin K: 16µgCalcium: 15mgFolate: 9µgIron: 1mgZinc: 1mg
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Ground pork banh mi sliders stacked on soft rolls with pickled slaw, jalapeños, cilantro, and sriracha mayo on a wooden board.
Ingredients laid out for ground pork banh mi sliders, including ground pork, rolls, pickled slaw, cilantro, jalapeños, fish sauce, soy sauce, garlic, ginger, and sriracha mayo.
How-to collage for ground pork banh mi sliders showing sriracha mayo, pickled slaw, seasoned pork mixture, and cooked pork patties ready to assemble.
Close-up of a ground pork banh mi slider showing caramelized pork patty, creamy sriracha mayo, and crisp pickled slaw on a soft roll.

54 thoughts on “15-Minute Ground Pork Banh Mi Sliders with Quick Pickled Slaw and Sriracha Mayo”

    • Hi Clayton,
      Can you tell me, did you use freshly grated ginger or dried ground ginger? We love the flavor of ginger so these were not at all overpowering to us. I’m sorry you did not enjoy them.

      Reply

  8. These tasty little pork sliders would be great for summer entertaining. But I’d have to make a different version for The Hubby. That “spicier than you think” part wouldn’t fly. But I’d love them.

    Reply

    • Hi KC, I’m a bit of a spice wimp and I did NOT think these were too hot or “spicier that you think.” We seeded the jalapenos and you can make the sriracha mayo with a smaller amount of sriracha in the mayo. The jalapeno rolls have a good flavor, too.

      Reply

  11. Those Haeaiian buns are my favorite! Love how you paired them with pork and all the additional flavors in the Asian slaw! Sliders are the perfect size for me!

    Reply

  18. This is the second time I’ve seen these rolls on blogs but haven’t seen them in the stores yet. They sound amazing and I love the Banh Mi sandwich, it’s one of my favorites to order at our local Vietnamese place!

    Reply

  25. I love love love these!!we have a Vietnamese joint here called The Fatty Bao.. they make such amazing Bahn Mi with pulled pork.My whole mouth just watered at the pics. Want!!

    Reply

    • Awesome! And then you wonder – “Why did I wait so long?” We have a Vietnamese food truck in my area that we love to see it at every festival so we can try whatever they have that’s new.

      Reply

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