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Bahn Mi Tacos

These tacos are made with juicy and succulent pork shoulder, and are bursting with flavors and textures.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: Dinner, lunch
Cuisine: Vietnamese
Ingredients Equipment Method

Ingredients
  

Crispy Shallots
  • 4-5 Large Shallots Sliced thinly into rounds
  • 2 Cups Vegetable Oil or Avocado Oil or Peanut Oil
Pickled Carrots and Cucumbers
  • 1 English Cucumber julienned
  • 2 Large Carrots julienned
  • 2 tsp Avocado Oil or Vegetable Oil
  • 2 tsp Rice Vinegar
  • 1/2 tsp Fish Sauce
  • 1 tsp White Sugar
Pork
  • 1.5 lbs Cooked and Shredded Pork Shoulder
  • 1 bunch Green Onions sliced, tops and bottoms
  • 1 Tbsp Garlic minced
  • 3 tsp Soy Sauce
  • 3 tsp Rice Vinegar
  • 1 1/2 tsp Fish Sauce
  • 1 1/2 tsp White Sugar
Sriracha Mayo
  • 1/4 cup Kewpie Mayonnaise
  • 1-2 tsp Sriracha
To Serve the Tacos
  • 12 Flour Tortillas street taco size
  • 1.5 lbs Pork
  • 3 cups Pickled Cucumber and Carrots
  • 1.5 cups Crispy Shallots
  • 1/4 cup Sriracha Mayo
  • 1/4 cup Cilantro

Equipment

  • 1 Deep Skillet
  • 1 Large Skillet
  • 1 Medium Bowl
  • 1 Small Bowl

Method
 

Make the Crispy Shallots
  1. Starting with a cold pan and the heat off, add the sliced shallots to a deep skillet and cover with a neutral high smoke point oil, vegetable oil, peanut oil or avocado oil.
  2. Turn the heat on to a medium-high heat and stir occasionally. Prepare a plate lined with paper towels. Once they start to change color begin to stir constantly for even browning. As soon as they turn golden brown remove with a slotted spoon onto the plate lined with paper towels to remove excess oil. Season with salt while hot.
Make the Quick Pickled Carrots and Cucumbers
  1. In a medium bowl combine the julienned carrots and cucumbers along with 2 tsp avocado oil, 2 tsp rice vinegar, 1/2 tsp fish sauce and 1 tsp white sugar. Toss to combine. Allow to marinate while preparing the rest of the meal. Return to the bowl to toss occasionally with the pickling liquid.
Make the Pork
  1. Arrange an oven rack nearest to your broiler and turn the broiler on.
  2. Heat a large skillet to medium and add 2 tbsp avocado oil. Sauté the green and white parts of the green onions for 5 minutes until softened. Add the garlic and cook another 1-2 minutes.
  3. Add the pork into the skillet along with 1 1/2 tsp fish sauce, 3 tsp rice vinegar, 3 tsp soy sauce and 1 1/2 tsp sugar. Toss to coat and warm the pork through.
  4. Transfer the pork to a baking sheet and spread out evenly. Put the pork into the oven under the broil and allow to broil for a few minutes until it begins to brown and char in a few spots.
Make the Sriracha Mayo
  1. In a small bowl mix together the kewpie mayo and sriracha. Adjust spiciness to taste adding more or less mayo to sriracha.
Make the Bahn Mi Tacos
  1. Toast up the tortillas in a skillet with a little oil or directly over a flame, flipping once to do both sides. To keep the tortillas warm, place them in a kitchen towel. You can go a step further and place the kitchen towel inside a preheated cast iron skillet if you have one.
  2. Layer the tortillas with some sriracha mayo, the pork, quick pickled carrots and cucumbers, crispy shallots and torn cilantro.