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BÁNH MÌ TACOS – bnh m tacos
Stav Kogan

BÁNH MÌ TACOS

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • ¼ cup white vinegar
  • 1 tbsp coconut aminos
  • ½ cup carrots, julienned
  • ½ cup cucumber, julienned
  • 3 or 4 radishes, thinly sliced
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tsp white vinegar
  • ¼ tsp red pepper flakes
  • 1 lb pork cutlets, cut thinly into bite-size pieces
  • 4 to 6 lettuce leaves, either romaine or butter lettuce
  • 2 or 3 tablespoons chopped fresh cilantro, for garnish

Method
 

  1. In a small bowl, stir to combine the vinegar with the coconut aminos.
  2. Add the carrots, cucumber, and radishes.
  3. Cover and marinate in the refrigerator for 1 hour. TO MAKE THE TACOS
  4. In a medium bowl, stir to combine the honey, sesame oil, vinegar, and red pepper flakes.
  5. Add the pork, and stir.
  6. Marinate for 10 minutes.
  7. In a large skillet over medium-high heat, sauté the pork in the marinade for 5 to 7 minutes, or until the pork strips are cooked through.
  8. Set up your tacos by laying out the lettuce boats and filling them with cooked pork.
  9. Top with a generous serving of the quick-pickled vegetables, and garnish with the cilantro. VARIATION 1 BÁNH MÌ TACOS WITH SHRIMP: For a meatless variation, marinate 1 pound peeled and deveined shrimp with the tails removed instead of the pork strips.
  10. Cook for 3 to 4 minutes or until pink. Prepare the tacos as written in step 3. VARIATION 2 ASIAN PORK BELLY TACOS: Swap out pork cutlets for pork belly, which has a deliciously rich, fatty taste.
  11. Sauté as written in the recipe, and then pour the marinade over it.
  12. Continue to cook for 2 to 3 minutes more, and assemble the tacos as written in step 3. PREP TIP: Make the pickled vegetables ahead of time so you don’t end up waiting an hour for them.

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