Vietnamese bánh mì ingredients jump into corn tortillas for this easy and fun summer grilling recipe featuring Vidalia onions.
Mix up your grilling routine with this fun fusion recipe. Skewers of pork, served on tortillas with a quick veggie slaw, makes for a fun and delicious dinner.
What Is Bánh mì?
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.
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?
Bánh Mì Tacos
These Bánh Mì Tacos 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. Top that with a slice or two of pork pâté, and then you top it with your grilled pork skewers and your quick pickled Vidalia onion and veggies.
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.
Print
Bánh Mì Tacos on the Grill
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Grilled
- Cuisine: Vietnamese
DESCRIPTION
Vietnamese bánh mì ingredients jump into corn tortillas for this easy and fun summer grilling recipe featuring Vidalia onions.
Listen to me briefly explain how these tacos are made, with great tips along the way, by clicking the play button below:
Ingredients
- 1 pork tenderloin (approx. 1 and ¼ lb.), silverskin trimmed off
- 8 skewers
- 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
- 4 oz. pork pâté, cut into 8 slices
Instructions
- Preheat a grill to medium-high heat.
- Cut the pork tenderloin in half widthwise. Cut each half into 4 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 some of the mayonnaise mixture, two slices of pâté, and a pork skewer. Use a fork to scoop out some of the Vidalia onion slaw mixture, leaving the liquid behind. Remove skewers before eating.
Jen says
Not only do they look good, I actually made them and I thought the recipe was fabulous! Thank you!
★★★★★
Jenni says
Loving the sound of these, Christine! The Banh mi is kinda weird and fusiony; I love that you just went with it and made it into a taco!
Marjory @ Dinner-Mom says
These look spectacular. I can’t wait to try them! Pinned!
addie | culicurious says
Yum, these banh mi tacos look amazing! I love grilled meats! Another fun fact: The banh mi has made its way into the po’ boy culture here in New Orleans. We’ve got a very strong Vietnamese population presence here and that manifests itself in all kinds of delicious ways! Win!! :)
★★★★★
Lisa | Je suis alimentageuse says
I’m a bit of a banh mi purist, but I’ll admit that the banh mi flavours would be excellent in taco form. Props to you cause now I want banh mi. *goes to Chinatown for $2 sandwich*
Taylor @ Food Faith Fitness says
YUM! I have been dying to try a Banh Mi, and I am loving your taco-ized version! Pinned :)
Julie says
I’ve been meaning to make banh mi for awhile now, and I love that you made it grill-friendly!
Jeanette | Jeanette's Healthy Living says
Fun idea Christine!
How to Philosophize with Cake says
I love banh mi, but I imagine it would be even better in taco form! I’ll have to try something like this soon!