Recipe: Pork banh mi tacos

Recipes by Bernadette Hogg. Styling by Kate Arbuthnot

Recipes by Bernadette Hogg. Styling by Kate Arbuthnot

A Vietnamese and Mexican amalgamation of glorious complexity, these tacos are lip-smackingly tasty. 


500g pork fillet, finely sliced
8 corn tortillas
Olive oil for brushing


2 tablespoons vegetable oil
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon sweet chilli sauce
2 teaspoons sesame oil
2 tablespoons chopped mint 
2 tablespoons chopped coriander

Pickled vegetables:

½ cup cider vinegar
½ cup caster sugar
2 medium carrots, peeled and julienned
1 medium daikon, peeled and julienned


1 cup quality egg-based mayonnaise
1 clove garlic, crushed
2 teaspoons Dijon mustard
½ teaspoon caster sugar
A little lemon or lime juice to taste


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Mint and coriander leaves
Slices of cucumber and radish
Roasted peanuts


Combine marinade ingredients in a non-reactive bowl. Add sliced pork, cover and chill several hours.  

To pickle the vegetables, combine vinegar and sugar in a small pan over a medium to low heat, stirring until sugar dissolves. Cool then add carrots and daikon. Cover and sit for at least an hour.  

Make mayonnaise by combining all ingredients, adding lemon or lime juice to taste. Cover and chill until needed.  

Once meat has marinated, oil a grill pan or barbecue hot plate and sear pork for about a minute each side. Cover with foil to keep warm.  

Brush tortillas lightly with oil. Grill each side over a flame until starting to brown. Stack under foil to keep warm.  

Assemble tacos by spreading with a little mayo then adding the pork, pickled vegetables and a selection of the garnishes.  

Makes 12 small tacos

 - NZ House & Garden


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