Banh Mi Tacos Recipes

BANH MI TACOS WITH PULLED PORK

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.

BANH MI TACOS

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.

BANH MI

Steps:

• Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
• Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
• While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
• Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
• Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
• To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

BANH MI PORK TACOS

Steps:

• In 10-inch nonstick skillet, heat oil over medium-high heat. Season pork with salt; cook pork in oil until well caramelized and cooked through. Stir together 1 teaspoon Sriracha sauce, 2 tablespoons honey and 1 teaspoon vinegar. Drizzle over pork in skillet, stirring occasionally, until glaze is absorbed and caramelized on pork. Remove from heat; keep warm.
• In medium bowl, mix Pickled Slaw ingredients; set aside.
• In small bowl, mix Sriracha Mayonnaise ingredients. Divide pork among tortillas, and top each with slaw, using slotted spoon. Top with mayonnaise, chiles, cilantro and cucumber.