Vietnamese Banh Mi Street Tacos
Today we’re sharing a taco recipe like no other. A vietnamese and latin amalgamation of glorious complexity. Our Vietnamese Banh Mi Street Tacos are going to blow your mind!
Ok guys. It has been brought to my attention (by my husband, Lt. Dan) that I call every recipe I share my favorite.
Ahem… Sorry about that.
I really mean it when I say each recipe I create for A Spicy Perspective ISÂ my favorite. That is, until I make another blog-worthy recipe that I just have to share with you.
I’m going to try not to use the word “favorite” on today’s Vietnamese Banh Mi Street Tacos, although I’m completely obsessed with them.
Totally.
Ridiculously.
Glazed-over.
Mother-bear rage if you touch my tacos.
Obsessed.
Here’s why…
There are two ethnic cuisines that I crave relentlessly, Vietnamese and Mexican food. If you put them together you have fusion-food at its finest!
Loads of fresh ingredients.
Striking flavors.
Satisfying comfort.
So I’m sharing my favorite Vietnamese Banh Mi Street Tacos with you, because I feel you need to taste them.
For your own good.
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.
I placed the Vietnamese Banh Mi chicken and soft flexible Old El Paso Flour Tortillas. (P.S. Old El Paso tortillas have won blind taste-test awards for flavor. Just saying.)
Old El Paso Flour Tortillas are the perfect wrapper to hold all this multicultural goodness. Then I created a simple tangy sauce for the tacos using mayo, sriracha, and sweetened rice vinegar.
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. Soooooo much.
Vietnamese Banh Mi Street Tacos need to go on your menu this week.
Once you taste them, you will know exactly how serious I am when I call something my favorite.
You might even call them your favorite!
Vietnamese Banh Mi Street Tacos
Ingredients
For the Vietnamese Banh Mi Chicken
- 2 tablespoons coconut oil
- 2 pounds boneless skinless chicken thighs
- 1/2 cup fresh lime juice
- 1/3 cup fish sauce
- 1/4 cup granulated sugar
- 1 jalapeno
- 4 cloves garlic minced
For the Spicy Mayo
- 3/4 cup mayonnaise
- 1-2 tablespoons Sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sugar
For the Street Tacos
- 2 packages Old El Paso Flour Tortillas taco size
- 3 carrots shredded
- 1 English cucumber sliced thin
- 2 bunches radishes sliced thin
- 4 jalapenos sliced
- 1 bunch fresh mint or cilantro
- 2 limes cut into wedges
Instructions
For the Vietnamese Banh Mi Chicken:
- Pour the fish sauce, lime juice and sugar in a medium microwave-safe bowl. Microwave for 1-2 minutes, until the sugar dissolves. Cut the chicken thighs into very small (1/-inch) pieces. Place in a bowl along with jalapeno slices and minced garlic. Stir and refrigerate for at least 1 hour. (3 hours is best!)
For the Spicy Mayo:
- Place the rice vinegar and sugar in a small microwave-safe bowl. Microwave for 1 minute to dissolve the sugar. Then mix in the mayo and Sriracha. Add more Sriracha for extra kick. Refrigerate until ready to serve.
- Prep all the veggies. Once the chicken has marinated, drain off the marinade. Then heat a large skillet to medium-high heat. Once hot, add 1 tablespoon coconut oil to the skillet. Then add half the chicken to the skillet. Sear for 4-5 minutes, stirring to caramelize on all sides. Remove and repeat with the remaining chicken.
To Serve:
- Place a scoop of chicken in Old El Paso flour tortillas. Top with shredded carrots, cucumber slices, radishes, fresh mint leaves and jalapeno slices. Drizzle with spicy mayo and serve with fresh lime wedges.
Nutrition
Disclosure: This recipe is sponsored by Old El Paso. All opinions are my own.
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This is an excellent recipe! Â So crazily addictive. Â I could eat this every day. Â I didn’t use the suggested mint, I went with just cilantro, as that is what I had on hand, and I just love cilantro. Â The marinade is fantastic and produces great tasting chicken. Â Just be sure to really make sure the chicken is well drained from the marinade before cooking it up in a hot pan (I used a large cast iron pan that was quite hot) otherwise the chicken just steams instead of frying and getting a nice crispy, caramelization. Â I am also going to try it as a salad next time (instead of tacos) as that would be a great low carb option with the same fantastic flavour!
Sommer,
I love this one. A great idea
Would you recommend pickling the veggies to make this more of a traditional Baum mi, or are just cut veggies better with the tacos?
Hi Becca,
Either way! Pickled veggies would be nice as well. :)
Amazing! I was short on time, so I cut the chicken into cubes, mixed the sauce and microwaved as directed. Then I threw everything into the instant pot for 25 minutes. After doing a quick pressure release, I simmered on sautĂ© medium for about 10 minutes and then strained the extra juices off. Meat was falling apart/shredding. All 3 kids (older teens/young adults) loved it – said it was the best tacos ever and I have been trying several lately- beef barbacoa, carnitas, etc. Also, I increased the meat to 2 1/2 lb and did not increase the marinade/sauce. They want it again tomorrow, but I am going to try Thai peanut chicken tacos.
Not a scrap of chicken left. All of my picky kids cleaned their plates and held off each other from getting their seconds. This was my first attempt at making Bahn Mi ‘anything’ and I can’t say how it would compare to traditional Bahn Mi, but this is definitely a keeper recipe.
The recipes made plenty for the 5 of us to have 2 decent sized tacos. I had a lot of vegetables left over so I’ll be using that for another recipe :-)
Hi Kate,
I’m so very glad you liked them! We’ve also got a traditional Banh Mi Sandwich on the blog. I think you will love it as well.