WEEKDAYS 1e|12c|p

Michael Symon's Banh Mi Sliders

Michael Symon
Servings: 16 sliders
2+ hr

An American classic with a Vietnamese twist

  • Ingredients
  • step-by-step directions
Michael Symon's Banh Mi Sliders
  • 3 lb brisket
  • Salt and pepper
  • 3 tablespoon extra virgin olive oil
  • 1 red onion (sliced)
  • 2 gloves garlic (smashed)
  • 1 serrano chile (split)
  • 1/4 cup rice wine vinegar
  • 1 bottle light beer to cover 3/4 way up the sides
  • 3 tablespoons light brown sugar
  • 3 tablespoons grated fresh ginger
  • 1/4 cup low-sodium soy sauce
  • 2 carrots (julienned)
  • 1 bunch radishes (thinly sliced)
  • 2 tablespoons sugar
  • 1 cup rice wine vinegar
  • 1 Tablespoon Sriracha
  • 1/2 cup mayonnaise
  • 16 soft slider buns
  • 1 bunch cilantro
  • 1 bunch mint leaves
  • 1 European cucumber (sliced thinly)
  • 2 scallions, sliced on the bias 1/4-inch thick
  • Season the brisket with salt, pepper and add to the pan. Sear on both sides until brown, about 3 minutes per side. Add to the slow cooker and add remaining brisket ingredients to the slow cooker. Cook on low for 6-7 hours.
  • For the pickles: Heat vinegar and sugar together until sugar is dissolved and pour over radishes and carrots. Set aside to cool.
  • For the mayo: Combine the mayonnaise and Sriracha and set aside.
  • To assemble sliders: Spread mayonnaise (made above) on half of the bun and top with shredded brisket. Add two slices of cucumber, 2 tablespoons of the pickled vegetable, cilantro, mint, and scallions to taste. Top with remaining half of bun and enjoy!


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