Banh Mi Tacos

A flavorful and fun fusion recipe for Banh Mi Tacos featuring tender lemongrass-marinated pork, tangy pickled veggies, creamy mayo, and fresh herbs—all wrapped in soft tortillas.

This dish brilliantly combines the classic Vietnamese banh mi sandwich with the popular Mexican taco. The result is an incredible flavor experience that beautifully merges elements of both cultures. The foundation of these tacos starts with tortillas, either corn or flour. Selecting the right protein is crucial—it can be marinated grilled chicken infused with lemongrass or rich pork belly that brings the banh mi flavors to the taco.

One of the most appealing aspects of banh mi tacos is their ability to harmonize sweet, salty, sour, and spicy flavors. For example, the pickled veggies not only contribute tang but also texture, while the protein provides savory richness. This balance creates a dish that can cater to various taste preferences, making it an excellent choice for gatherings and casual dining.

Feel free to experiment. Adding toppings like mango salsa or creamy avocado can open up new flavor dimensions, highlighting the versatility of this dish.

🌮 Banh Mi Tacos with Lemongrass Marinated Pork

Main Ingredients (Serves 4, makes about 8 tacos)

• 1½ lbs boneless pork (shoulder, loin, or tenderloin), thinly sliced

• 8 soft tortillas (flour or corn, taco-sized)

• ½ cup mayonnaise

• 1 tbsp Siricha

• 1 cup pickled carrots and daikon (see quick pickling tip below)

• 1 cup fresh cilantro leaves

• Optional: sliced jalapeños or cucumber ribbons for topping

Lemongrass Pork Marinade

• 2 tbsp lemongrass paste (or finely minced fresh lemongrass)

• 1 tbsp sugar

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• ½ tsp ground black pepper

• 1 small shallot, minced

• 1 tsp garlic paste (or 2 garlic cloves, minced)

• 1 tsp sesame oil

• 2 tbsp olive oil

Quick Pickled Carrots & Daikon (Optional but Recommended)

• 1 cup julienned carrots

• 1 cup julienned daikon

• ½ cup rice vinegar

• ½ cup water

• 1 tbsp sugar

• ½ tsp salt

Instructions: Combine everything in a bowl or jar. Let sit for at least 30 minutes (or overnight in the fridge for best flavor).

Instructions

1. Marinate the Pork

• Combine all marinade ingredients in a bowl or zip-top bag.

• Add the sliced pork and coat well.

• Marinate for at least 30 minutes, preferably 2–4 hours in the fridge.

2. Cook the Pork

• Heat a large skillet or grill pan over medium-high heat.

• Cook pork slices in batches, about 2–3 minutes per side, until browned and cooked through.

• Transfer to a plate and cover to keep warm.

3. Prepare the Tortillas

• Warm the tortillas in a dry skillet or wrap in foil and heat in the oven until soft and pliable.

4. Assemble the Tacos

For each taco:

1. Mix Mayonnaise with the Siricha and spread a thin layer on the tortilla.

2. Add a few slices of lemongrass pork.

3. Top with a tangle of pickled carrots and daikon.

4. Add a generous amount of fresh cilantro leaves.

5. Optional: Top with sliced jalapeños or cucumber ribbons for crunch and heat.

Tips & Variations

• Low-carb version: Serve over lettuce leaves or in a bowl with rice or vermicelli.

• Meal prep: Pork and pickles can be made ahead for easy weeknight tacos.