If you know me, you’d know I love a good Banh Mi (Vietnamese bread roll) So I’m excited to be sharing delicious Banh Mi slider recipe I created using canned young green jackfruit!
These sliders are perfect for sharing, and the jackfruit soaks up all the spices making it super flavourful! The leftovers also make a great lunch.
Here is the recipe:
LEMONGRASS JACKFRUIT BANH MI SLIDERS
October 5, 2020
Persons
2
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- LEMONGRASS JACKFRUIT:
- ✅ 1 tin (~400g) young green jackfruit, drained and rinsed
- ✅ 1/2 stalk lemongrass, peeled
- ✅ 1 inch ginger
- ✅ 2 cloves garlic
- ✅ 1/2 teaspoon tumeric
- ✅ 1 teaspoon sea salt
- ✅ 1 tablespoon coconut sugar
- ✅ 1/2 cup coconut milk + dash extra on the side
- *Optional: chilli powder
- TO SERVE:
- ✅2 x Vietnamese baguette rolls
- ✅ Vegan mayonnaise
- ✅ Vegetables: pickled carrot, sliced cucumber, fresh coriander, chilli
Instructions
- LEMONGRASS JACKFRUIT:
- 1. Add all the ingredients except for the jackfruit into a food processor/ blender and blend until a paste forms
- 2. Heat a fry up to medium high, add a drizzle of oil and add in the paste. Cook for 2-3 minutes until fragrant.
- 3. Stir in the jackfruit, bring to a boil and the reduce to a simmer for 10 minutes. Add a dash more coconut milk to thin it out to your preference. Once the jackfruit is cooked, set aside
- To ASSEMBLE the sliders:
- 1. Open each bread roll
- 2. Spread mayonnaise on one or both sides
- 3. Fill with the carrot, cucumber and coriander & chilli
- 4. Spoon a generous amount of lemongrass jackfruit
- 5. Slice the roll into thirds to make
