Smokehouse Brisket Burnt Ends Asian Bao Buns with Radish Sriracha Slaw and Pickles
1 package of Grobbel’s Gourmet Smokehouse Brisket Burnt Ends
1 package of frozen lotus leaf bao buns, can be found at most Asian grocers and online
½ cup radishes, shredded or finely sliced
½ cup carrots, shredded or finely sliced
½ cup mayonnaise
3 tablespoons sesame oil
1 lime, juiced
1 tablespoon sriracha, or more to taste
½ cup sliced pickles, we recommend Topor’s Pickles
Cilantro to garnish
- Mix the mayonnaise, sesame oil, lime and sriracha in a bowl. Taste to check spice and add more sriracha if desired. Toss the dressing with the radishes and carrots and set aside.
- Heat the Brisket Burnt Ends.
- Heat the premade lotus leaf bao either in a stovetop bamboo steamer or in the microwave for 30 seconds, or until the bao are thawed, lite, and fluffy.
- To assemble, open the bao. Place a layer of the pickle slices on the bottom. Then mound the brisket burnt ends. Top that with the radish ‘slaw and garnish with cilantro. Serve.