Bánh Mì Tacos on the Grill
Vietnamese bánh mì ingredients jump into corn tortillas for this easy and fun summer grilling recipe featuring Vidalia onions. This recipe is sponsored by The Vidalia Onion Committee.
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Bánh mì is the word that the Vietnamese use for all kinds of bread and specifically for a type of bread that is similar to a single-serving French baguette.
Weird but Delicious Fusion:
The Bánh Mì Sandwich is an interesting fusion of Vietnamese and French ingredients that resulted during French colonization in Indochina. For instance, Wikipedia lists the following unusual partners as typical ingredients: cilantro, fish sauce, pickled carrots, pâté and mayonnaise all stuffed into a baguette.
More Weird but Delicious Fusion:
Inspired by the Korean taco truck food craze that’s been zipping around over the last while, I decided to add an extra layer of fusion to the dish by serving it taco-style. Fun, right?
About the Recipe:
This Bahn Me Taco is an easy summer grilling recipe. Great for company or for adding a bit of fun to a weeknight at home.
You make a mixture of maple syrup, soy sauce and dijon mustard. Half of that goes onto skewers of sliced pork tenderloin. The other half gets a blast of cider vinegar and is used as a quick pickle dressing for slices of Vidalia onion, carrots and cucumber.
Grill the pork while the veggies marinate for a bit.
To serve there’s a really fast and friendly garlic-lime mayonnaise that you spread onto grilled corn tortillas and then you top it with your grilled pork skewers and your Vidalia onion and veggie pickle.
These Bánh Mì Tacos are bright, fresh, sweet and sour, creamy, oh so meaty and oh so good. I wish I was eating one right now!
Oh, and while the grill is heated up and those Vidalia onions on hand, you can grill up these hot dog sliders with peach and Vidalia salsa.
Now here’s my recipe for Bánh Mì Tacos:
Vietnamese bánh mì ingredients jump into corn tortillas for this easy and fun summer grilling recipe featuring Vidalia onions.
- 1 pork tenderloin (approx. 1 and ¼ lb.), silverskin trimmed off
- ¼ cup maple syrup
- ¼ cup soy sauce
- ¼ cup Dijon mustard
- ¼ cup cider vinegar
- 2 small Vidalia onions, sliced thinly
- 3 medium carrots, grated
- ½ of an English cucumber, julienned
- 8 corn tortillas (6” diameter)
- 2 Tbsp. olive oil
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 tsp. lime juice
- Salt to taste
- Preheat a grill to medium-high heat.
- Cut the pork tenderloin in half widthwise. Cut each half into 8 equal lengthwise strips.
- Thread each strip onto a skewer and lay them in a single layer on a plate.
- Make a marinade by combining the maple syrup, soy sauce and Dijon mustard. Pour half over the pork, turning to coat. Use the remaining marinade to make a slaw by stirring in the vinegar, Vidalia onions, carrots and cucumber. Refrigerate.
- Grill the pork over direct heat flipping it over once or twice until cooked through, 7-10 minutes. While the pork cooks, combine the mayonnaise, garlic, lime and a pinch or two of salt. Remove pork from grill and cover with foil to keep warm.
- Brush both sides of the corn tortillas lightly with the olive oil. Grill each side of the tortillas over direct heat just to warm through and until slightly browned, 1 minute per side. Stack tortillas on a plate and cover with foil to keep warm.
- Assemble tacos by spreading each tortilla with the mayonnaise mixture, adding a pork skewer and then some of the Vidalia onion slaw. Remove skewer before eating.
Disclosure: The Vidalia Onion Committee hired me to develop this recipe for use on their packaging, website and promotional materials and for me to post it on my blog. It was a pleasure coming up with new ideas for these onions. All opinions are 100% my own.