Banh Mi Tacos Recipes

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CHICKEN BANH MI TACOS



Chicken Banh Mi Tacos image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 24

1 6-inch piece lemongrass (white part only), roughly chopped
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons fish sauce
2 cloves garlic
2 teaspoons chopped peeled fresh ginger
Juice of 1 lime
Freshly ground pepper
1 1/2 pounds skinless, boneless chicken breasts (about 3 medium)
1/4 cup seasoned rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons honey
Kosher salt
2 carrots, cut into matchsticks
3 to 4 radishes, thinly sliced
2 jalapeno peppers, thinly sliced
Vegetable oil, for brushing
1/3 cup hoisin sauce
1/2 cup sour cream
Juice of 1 lime, plus wedges for serving
2 teaspoons Sriracha
4 scallions (white and light green parts only), chopped, plus more for topping
8 small flour tortillas
Chopped fresh cilantro and sesame seeds, for topping

Steps:

  • Marinate the chicken: Combine the lemongrass, soy sauce, sesame oil, fish sauce, garlic, ginger, lime juice and ½ teaspoon pepper in a food processor and puree to make a coarse paste. Transfer the paste to a large resealable plastic bag, add the chicken, squeeze out the air and seal. Gently move the chicken around inside the bag to coat. Refrigerate at least 30 minutes or up to 2 hours.
  • Marinate the vegetables: Whisk the vinegar, sesame oil, honey and ½ teaspoon salt in a medium bowl. Add the carrots, radishes and jalapenos and stir to coat. Cover with plastic wrap and refrigerate 20 minutes.
  • Make the tacos: Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the chicken from the marinade and grill until just cooked through, 5 to 8 minutes per side. Transfer to a cutting board; slice the chicken against the grain and brush with the hoisin sauce.
  • Combine the sour cream, lime juice, Sriracha and scallions in a blender; blend until smooth. Heat the tortillas in a dry skillet or in the microwave. Divide the chicken among the tortillas. Drain the marinated vegetables and add to the tacos. Drizzle with the lime crema. Top with more scallions, cilantro and sesame seeds. Serve with lime wedges.

BANH MI TACOS WITH PULLED PORK



Banh Mi Tacos with Pulled Pork image

Provided by Food Network

Categories     main-dish

Time P1DT1h15m

Yield 12 servings (24 tacos)

Number Of Ingredients 46

8 red radishes, halved and thinly sliced
4 carrots, halved and thinly sliced on the bias
1 teaspoon kosher salt
1 teaspoon granulated sugar
2 cups unseasoned rice vinegar
One 5- to 6-pound boneless pork butt
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons olive oil
2 strips bacon, chopped into 2-inch pieces
2 carrots, each cut into 3 pieces
2 stalks celery, each cut into 3 pieces
1 yellow onion, peeled and quartered
1 green bell pepper, seeded and quartered
12 cloves garlic
1 tablespoon chili powder
1 tablespoon ground allspice
4 chiles de arbol
2 bay leaves
2 sprigs rosemary
2 sprigs thyme
2 cups hard apple cider or gluten-free beer
2 cups chicken broth
4 cups vegetable broth
1/2 cup soy sauce or gluten-free soy sauce
1/4 cup Asian fish sauce
2 tablespoons brown sugar
2 teaspoons toasted sesame seeds
1 teaspoon black peppercorns
4 cloves garlic, smashed
4 green onions
2 strips bacon, cut in half
2 whole cloves
1 carrot, peeled and cut into 4 pieces
1 cinnamon stick
One 2-inch piece fresh ginger, peeled and chopped
1 jalapeno, stemmed, seeded and sliced in half
1 yellow onion, peeled and quartered
1 star anise
2 tablespoons cold water
1 tablespoon cornstarch
1 cup mayonnaise
1/2 cup sriracha sauce (more or less to taste)
Forty-eight 4-inch corn tortillas
1 bunch cilantro, leaves only
4 jalapenos, with seeds, sliced as thinly as possible

Steps:

  • For the pickled carrot and red radish: Toss the sliced radishes and carrots with the salt and sugar in a medium bowl. Let the mixture stand for 5 minutes. Pour the rice vinegar over the mixture. Cover and refrigerate at least 24 hours or up to one week.
  • For the braised pulled pork: Preheat the oven to 300 degrees F.
  • Rub the pork with the salt and pepper. Heat the olive oil in a Dutch oven or brazier pan over medium-high heat for about 2 minutes. Carefully place the pork into the hot pan, fat-side down. Cook until browned, 4 to 5 minutes. Use tongs to carefully turn the pork, cooking on all sides until browned, 5 to 10 minutes more.
  • Transfer the pork to a plate, leaving all its juices in the pan. Add the bacon, carrot, celery, onion, bell pepper and garlic and cook, stirring often, until starting to brown, about 2 minutes. Add the chili powder, allspice, chiles de arbol, bay leaves, rosemary and thyme. Continue cooking over medium heat until fragrant, about 5 minutes. Add the cider, and stir, scraping the browned bits from the bottom of the pan. Add the chicken broth, and bring to a boil. Remove the pan from the heat.
  • Place the pork in the pan, on top of the vegetables. Cover the pan, and place it in the oven. Cook until the pork is soft to the touch and shreds easily, 5 to 6 hours. Carefully remove the pork from the pan, and shred it with tongs in a large bowl or pot. Strain and discard the solids, saving the braising liquid. Pour the strained liquid over the shredded pork.
  • For the umami sauce: Combine the vegetable broth, soy sauce, fish sauce, brown sugar, sesame seeds, peppercorns, garlic, green onions, bacon, cloves, carrot, cinnamon stick, ginger, jalapeno, yellow onion and star anise in a large pot. Simmer the mixture over low heat for 90 minutes to allow the flavors to develop. Strain and discard the solids, saving the liquid. In a small bowl, stir together the cold water and cornstarch to create a slurry. Stir the slurry into the hot liquid until it is thick. Set the sauce aside until the pork is ready.
  • Pour the umami sauce over the pork and use tongs to toss. This can be done the day before serving¿¿just reheat the pork when you are ready to assemble the tacos.
  • For the sriracha mayo: Stir together the mayonnaise and sriracha in a small bowl until combined.
  • For the tacos: Preheat a griddle or large frying pan over medium heat. For each taco, hold 2 corn tortillas together, dip them in a bowl of room-temperature water and count to three. Place the tortillas, still together, on the hot griddle, and cook until hot and beginning to blister on each side, about 45 seconds. Stack the hot tortillas on a plate.
  • Sprinkle each set of tortillas with cilantro, sliced jalapenos and pickled carrot and red radish. Top with some umami pork, and drizzle with sriracha mayo.

STEAK BANH MI TACOS



Steak Banh Mi Tacos image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 17

1/3 cup Asian fish sauce
1/4 cup vegetable oil
3 tablespoons light brown sugar
1 clove garlic
1 shallot, quartered
Kosher salt and freshly ground black pepper
1 pound skirt steak, trimmed
1 cup granulated sugar
1 cup distilled white vinegar
1 cup shredded carrot
1 cup julienned jicama
Six 4 1/2-inch yellow or white corn tortillas
1/3 cup mayonnaise
1 cup julienned English cucumber
1 Fresno chile, thinly sliced
1/2 cup fresh cilantro leaves
1/2 cup crumbled cotija cheese

Steps:

  • In a blender, combine the fish sauce, vegetable oil, brown sugar, garlic, shallot, 2 teaspoons salt, a few grinds of black pepper and 1/4 cup cold water. Blend until smooth. Place the steak in a 1-gallon resealable plastic bag. Pour the marinade into the bag, seal, and toss to coat. Refrigerate for at least 2 hours.
  • Meanwhile, combine the granulated sugar, vinegar, 1 tablespoon salt and 1 cup cold water in a small saucepot. Bring to a boil and then pour the hot pickling liquid over the carrots and jicama. Let sit until cooled to room temperature. Use at room temperature or refrigerate, covered, for later use.
  • Prepare a grill for high heat. Remove the steak from the marinade and pat dry. Grill the steak for 3 to 4 minutes per side for medium. Remove from the grill, let rest for 5 minutes, and then cut into 1/2-inch pieces.
  • Warm the tortillas in a dry saute pan or in a 350-degree oven, wrapped in a foil pouch, for 10 minutes (you can also heat them over a gas burner until charred in spots). Spread some of the mayonnaise on one side of each tortilla. Top with some steak, cucumbers, chiles and pickled carrots and jicama. Sprinkle with cilantro and cotija.

BANH MI TACOS



Banh Mi Tacos image

Make and share this Banh Mi Tacos recipe from Food.com.

Provided by Food.com

Categories     Vietnamese

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 24

1/4 cup Chinese five spice powder
1/4 cup brown sugar
kosher salt & freshly ground black pepper
one 3 1/2-pound piece pork belly
1 tablespoon vegetable oil
3 garlic cloves
1 onion, chopped
1/4 cup light soy sauce
3 tablespoons dark soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar
3 pieces star anise
8 ounces carrots
8 ounces daikon radishes
3 tablespoons granulated sugar
2 -3 tablespoons rice vinegar
2 tablespoons chili garlic
1 tablespoon fish sauce
1/2 cup mayonnaise
2 1/2 tablespoons sriracha sauce
1 tablespoon lemon juice
1 tablespoon rice vinegar
twelve 5-inch flour tortillas or corn tortilla, for serving
fresh cilantro, chopped, for garnish

Steps:

  • Special equipment: Chinese mandolin.
  • For the rub:
  • Mix together the five-spice powder and sugar in a small bowl, and then add salt and pepper to taste.
  • For the pork belly:
  • Preheat the oven to 350 degrees F. Heat the oil in a cast-iron skillet over high heat. Rub the dry rub over the whole piece of pork belly, making sure to push the rub into the meat. Once the pork belly is covered, sear it in the skillet until browned, 4 minutes per side, to ensure that you have sealed in the juices. Pull the pork belly out of the skillet and let it rest. Without emptying the meat's juices from the skillet, saute the garlic and onions over medium heat until browned, 2 minutes. Add the soy sauces, sugar, vinegar, star anise and 1/2 cup water, and then add the pork belly, making sure it is no more than halfway covered by the liquid. Place the skillet into the oven and let it braise until it is very moist and tender, and can be pulled apart with ease, about 3 hours 30 minutes. Let the pork belly rest, and then chop it into smaller pieces.
  • For the salad:
  • Meanwhile, shred the carrots and daikon into thin strips using a Chinese mandolin. Mix together the vegetables with the sugar, vinegar, chili garlic and fish sauce. Let the mixture sit and rest.
  • For the mayonnaise:
  • Whisk together the mayonnaise, Sriracha, lime juice and rice vinegar in a small bowl and pour into a small squeeze bottle or set aside.
  • For assembly:
  • Heat the tortillas on a griddle over high heat. Add a small serving of the pork belly to each one, and top with the daikon and carrot salad, Sriracha mayonnaise and chopped cilantro, and serve.

Nutrition Facts : Calories 298.9, Fat 3.7, SaturatedFat 0.5, Sodium 2197.9, Carbohydrate 64.6, Fiber 3.4, Sugar 55.6, Protein 5.2

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Top Asked Questions

How to make the best pork banh mi tacos?
Pork banh mi tacos take all the flavors of a classic Vietnamese sandwich and turn it into the best taco ever. Preheat oven to 275 degrees. In a small bowl, mix together five spice, salt, pepper, cayenne, and brown sugar. Rub all over pork. Heat avocado oil over medium-high heat in dutch oven. Sear pork on all sides.
What are Vietnamese banh mi street tacos?
These Vietnamese Banh Mi Street Tacos are loaded with fresh crunchy veggies that you would typically see on a Vietnamese Banh Mi sandwich, then drizzled with the spicy creamy taco sauce. Sigh…. I love them, guys.
How do you make Vietnamese banh mi?
I started by dicing chicken thighs into small bites, then soaked them in a bold aromatic Vietnamese Banh Mi marinade, made with fresh lime juice, pungent fish sauce, garlic, and jalapeños. Once the chicken soaked up all that flavor, I seared it in a hot skillet to create a caramelized exterior.
What are the best Vietnamese tacos?
Pork banh mi tacos take all the flavors of a classic Vietnamese sandwich and turn it into the best taco ever. Preheat oven to 275 degrees. In a small bowl, mix together five spice, salt, pepper, cayenne, and brown sugar. Rub all over pork.

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