Description
Smash Banh Mi Tacos are a flavorful fusion dish combining the savory, sweet, and tangy elements of traditional Vietnamese banh mi with the casual, handheld appeal of tacos. Ground pork is seasoned and cooked to perfection, paired with quick-pickled carrots and daikon radish for crunch and acidity. Finished with fresh cilantro, optional fresh chilies, and a spicy sriracha mayonnaise, these tacos offer a delicious and vibrant meal perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Scale
For the Pork Filling
- 1 lb ground pork
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp sugar
- Pinches of salt and pepper
For the Pickled Vegetables
- 1 cup shredded carrots
- 1 cup thinly sliced daikon radish
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/4 tsp salt
- 1 cup water
For Assembly
- 8 small corn or flour tortillas
- 1/4 cup fresh cilantro, chopped
- 1-2 fresh chilies, sliced (optional)
- 1/2 cup mayonnaise
- 1 tbsp sriracha sauce
- Lime wedges for garnish
Instructions
- Make the Pickled Vegetables: In a small saucepan, combine the rice vinegar, 1/4 cup sugar, salt, and water. Bring to a gentle simmer until the sugar dissolves. Remove from heat and pour over the shredded carrots and sliced daikon radish in a heatproof bowl. Let it cool to room temperature, then refrigerate to pickle while preparing the rest of the dish.
- Prepare the Pork Filling: Heat a large skillet over medium-high heat. Add a small amount of oil if needed, then add the minced garlic and cook for about 30 seconds until fragrant. Add the ground pork and break it up with a spatula. Cook until browned and cooked through, about 7-10 minutes. Stir in soy sauce, fish sauce, hoisin sauce, sesame oil, sugar, and season with salt and pepper to taste. Cook for another 2-3 minutes until well combined and fragrant.
- Prepare the Spicy Mayo: In a small bowl, mix together the mayonnaise and sriracha sauce until smooth. Adjust the sriracha amount based on your preferred spice level.
- Warm the Tortillas: Heat the corn or flour tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable.
- Assemble the Tacos: Spread a spoonful of the spicy mayo on each tortilla. Add a generous amount of the cooked pork mixture, followed by a helping of the pickled carrots and daikon radish. Top with fresh cilantro and sliced fresh chilies if using. Garnish with lime wedges on the side for squeezing over the tacos just before eating.
Notes
- For a gluten-free version, use tamari or gluten-free soy sauce and ensure tortillas are corn-based and gluten-free.
- Adjust the amount of sugar in the pickling liquid to suit your desired level of sweetness and acidity.
- The pickled vegetables can be made a day ahead to develop more flavor.
- Ground chicken or turkey can be substituted for pork if preferred.
- For added crunch, sprinkle chopped roasted peanuts over the finished tacos.
