Banh Mi Sliders are easy when you stage and hold them in CVap equipment. Staging can increase the speed of service without sacrificing quality! Most are familiar with the popular Vietnamese Banh Mi sandwich. Below is the Winston recipe for this popular sandwich. The popularity of ethnic food is on the rise. We’re seeing more and more examples of these on menus everywhere. The fact that consumers are more open to new flavors and cuisines represents some great opportunities for the restaurant industry.
RECIPE: Banh Mi Sliders
Unlike traditional Banh Mi, we use pork and chicken in our sandwich recipes. Whether you chose to use one or the other or both proteins, you cannot go wrong with this version of a Vietnamese classic.
½ pound ground pork
½ pound ground chicken
¼ cup finely chopped scallions
2 tablespoons finely chopped ginger
1 egg, lightly beaten
2 teaspoons chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 ½ teaspoon kosher salt
First, mix all the ingredients into a large bowl. Second, form the mixture into patties. Finally, refrigerate the patties until you are ready to stage them in CVap.
Advance Staging in CVap® Cook and Hold Oven
Banh Mi CVap Process
Preset a Cook and Hold unit to 165°F vapor/166°F air FOR 60 MINUTES and allow approximately 30 minutes to preheat.
- Remove patties from refrigerator, place in oven, and process for one hour and 35 minutes to reach a minimum temperature of 165°F.
- Patties can now be held and grilled or pan-seared for about one minute and 30 seconds and then served on French rolls with slaw (suggestion follows) or kimchi, or the patties can be quick-chilled and completed to order from a refrigerated state.
Either way, you choose to finish the patties, you have effectively eliminated over-cooking, and you are guaranteed a juicy, delicious Asian favorite in record time. Think of the possibilities for food truck production!
Slaw: we typically top our cooked Banh Mi sliders with a vibrant, crunchy combination of carrots, onions, cabbage, Sriracha, vinegar, and fresh cilantro.