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- Vietnamese Mexican Banh mi Tacos with Pork
Vietnamese Mexican Banh mi Tacos with Pork
Ingredients
Step by step process
Preparing the meat and vegetables
- 1
Make banh mi tacos: 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, then submerge the vegetables in the brine for 15-30 minutes.
- 4
Mix mayonnaise with sriracha into a smooth sauce. Thinly slice the cucumber, cut the chili into rounds, and roughly chop the cilantro and spring onions.
Searing and warming the tortillas
- 5
Heat a pan with a little canola oil over high heat. In one or two batches, sear the meat until golden and caramelized, 5-7 minutes. Avoid stirring too often, let a crust form.
- 6
Warm the corn tortillas briefly in a dry pan or over a flame, 30-60 seconds per side. They will soften and stay pliable.
Assembling and 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.
Always sear the meat in smaller batches. An overcrowded pan lowers the temperature and the meat will steam instead of caramelize.
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