Fusion

Bánh Mì Taco

Name: Bánh Mì Taco
Total time: 40 min
Yield: 10 tacos
Cuisine: Mexican
Ingredients: 1.5 lb Pork shoulder, thin-sliced; 2 stalks Lemongrass, tender core minced; 2 tbsp Fish sauce; 1 tbsp Soy sauce; 2 tbsp Brown sugar or grated piloncillo; 3 Garlic cloves, minced; 1 Shallot, minced; 1/2 tsp Black pepper; 2 Carrots, julienned; 1 small Daikon, julienned; 1/2 cup Rice vinegar; 2 tbsp Sugar; 1/3 cup Mayonnaise; 1 tbsp Sriracha; 10 Corn tortillas; 1/2 Cucumber, shaved into ribbons; 1 Jalapeño, thinly sliced; 1/2 bunch Cilantro sprigs

Lemongrass-caramel pork seared hot and tucked into corn tortillas with pickled carrot and daikon, cucumber, jalapeño, and a swipe of sriracha mayo — the Saigon sandwich reimagined as a chilango street taco.

Time: 40 min
Heat
Yield: 10 tacos
Region: CDMX

Ingredients

Lemongrass pork

Pickles & sriracha mayo

To build

Method

Toss the carrot and daikon with the rice vinegar, sugar, and a pinch of salt, and let them pickle while you cook.
Massage the pork with lemongrass, fish sauce, soy, sugar, garlic, shallot, and pepper, and marinate 15 minutes.
Stir the sriracha into the mayonnaise with a small squeeze of lime.
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Sear the pork in a very hot skillet in two batches, letting the sugars caramelize into dark, sticky edges, about 7 minutes.
Warm the tortillas on a comal until soft and toasty.
Swipe each tortilla with sriracha mayo, add the pork, and top with drained pickles, cucumber, jalapeño, and cilantro.