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- Bánh mì tacos
Bánh mì tacos
Ingredients
Step by step process
Preparation
- 1
Cut the pork neck against the grain into thin slices or strips about 0.5 cm thick.
TIP:Preheat a dry skillet over high heat and sear the meat in batches for 2-3 minutes until a golden-brown caramelized crust forms without stirring. Then flip the meat and finish cooking.
- 2
In a bowl, mix soy sauce, fish sauce, crushed garlic, sugar, and ground pepper. Add the meat and coat it thoroughly. Let marinate for at least 20 minutes at room temperature.
- 3
Peel the carrot and daikon and julienne into thin matchsticks. In another bowl, combine rice vinegar, water, sugar, and salt, stir until the sugar dissolves, and submerge the vegetables in the brine for 15-30 minutes.
- 4
Mix mayonnaise with sriracha into a smooth sauce. Slice the cucumber thinly, cut the chili into rounds, and roughly chop the cilantro and spring onions.
Cooking
- 5
Heat a pan with a little canola oil over high heat. In one or two batches, sear the meat quickly until golden and caramelized, 5-7 minutes. During frying, avoid stirring too often so a crust can form.
- 6
Warm the corn tortillas briefly in a dry pan or over a flame for 30-60 seconds per side, until soft and pliable.
Serving
- 7
Spread a spoonful of sriracha mayo onto the warm tortillas. Add a portion of the seared meat, a handful of pickled vegetables, cucumber slices, and chili rounds.
- 8
Sprinkle with cilantro and spring onions. Serve the tacos immediately and squeeze lime over them to taste.
More tips:
Cut the vegetables as finely as possible into matchsticks - they soften faster and stay crisp after just 15 minutes in the brine.
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