If you are looking for a vibrant twist that blends textures and bold flavors effortlessly, this Smash Banh Mi Tacos Recipe is a showstopper you will want to make again and again. Combining the fresh, aromatic herbs and pickled vegetables of a traditional banh mi sandwich with the casual, hand-held charm of tacos creates a dish that is as fun to eat as it is to prepare. Ground chicken seasoned to perfection and crisped to a delicious crust on mini tortillas makes these tacos an irresistible fusion of Vietnamese and Mexican-inspired cuisine that will quickly become a favorite at your table.
Ingredients You’ll Need
Ingredients You’ll Need
This Smash Banh Mi Tacos Recipe calls for simple yet vibrant ingredients that each play an important role in building the unforgettable flavors and textures. From the juicy ground chicken to the fresh herbs and crunchy veggies, these components work together to bring the dish alive in every bite.
- Ground chicken (1lb/500g): Provides a lean, tender base that readily absorbs the aromatic seasoning.
- Scallions (3, finely chopped): Add subtle onion flavor and freshness.
- Garlic cloves (3, crushed + 2 finely chopped): Essential for depth and warmth in the marinade and dressing.
- Ginger (1-inch piece, grated): Offers a zesty, spicy brightness that lifts the whole dish.
- Fish sauce (1 tbsp + 3 tbsp): The quintessential umami punch for authentic Vietnamese flavor.
- Salt (1 tsp): Balances and enhances all the flavors.
- Mini tortillas (10): Serve as the perfect hand-sized canvas for assembling these tacos.
- Carrot & cucumber (1 each, julienned): Bring crisp texture and a refreshing crunch.
- Olive oil (3 tbsp): Used for cooking to achieve that beautiful char on the chicken.
- Fresh mint, cilantro, Thai basil (a handful each): Pack a punch of fresh herbaceous notes that make this recipe sing.
- Toasted cashew nuts (¼ cup, crushed): Add a nutty crunch to top off the tacos perfectly.
- Spicy mayo (¼ cup): Brings creamy heat that complements the chicken and pickles wonderfully.
- Rice vinegar (2 tbsp) or white wine vinegar: For the light, tangy dressing that pickles the veggies beautifully.
- Lime juice (2 tbsp): Adds a bright citrus punch in the dressing.
- Sugar (1 tbsp): Balances out the acidity in the pickling liquid.
- Red chilli (1, finely diced): Adds a gentle kick for spice lovers.
How to Make Smash Banh Mi Tacos Recipe
Step 1: Make the Dressing
Start by combining 3 tablespoons of fish sauce, 2 tablespoons of rice vinegar, 2 tablespoons of lime juice, 1 tablespoon sugar, chopped garlic, finely diced red chilli, and grated ginger into a bowl. Stir well until the sugar fully dissolves and all ingredients meld into a bright and aromatic nuoc cham dressing—a cornerstone for the pickled veggies and a drizzle at the end.
Step 2: Pickle the Carrot and Cucumber
Add your julienned carrot and cucumber to the dressing bowl, ensuring they are fully submerged. Set this aside to pickle while you prepare the rest of the chicken mixture. This quick pickling imparts a perfect balance of sweet, sour, and spicy crunch that refreshes every taco bite.
Step 3: Mix the Chicken Topping
In a large bowl, combine the ground chicken with finely chopped scallions, crushed garlic, grated ginger, 1 tablespoon fish sauce, and 1 teaspoon salt. Mix thoroughly to distribute the flavors evenly throughout the meat. This seasoned mixture forms the savory heart of your Smash Banh Mi Tacos Recipe.
Step 4: Assemble the Tacos Before Cooking
Take a mini tortilla and spoon a generous heap of the chicken mixture onto it. Spread the meat evenly and thinly across the surface of the tortilla. Repeat this step for all the tortillas to prepare them for cooking. Thin layering is key to achieve that irresistible crust and keep the tacos handheld-friendly.
Step 5: Cook the Tacos
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Carefully place one chicken-topped tortilla into the pan, chicken side down. Using a spatula or fish slice, press firmly on the taco to “smash” the chicken, encouraging it to cook quickly with a delightful crust and cling to the tortilla. Cook for 4 minutes, flip, then cook another 1 minute on the tortilla side. Depending on your pan size, you can cook several at once. This step cooks the chicken thoroughly and develops those signature charred edges.
Step 6: Final Assembly and Topping
Once cooked, spread a little spicy mayo onto each taco. Top generously with pickled carrot and cucumber, then drizzle more nuoc cham dressing for a burst of vibrant acidity and flavor. Finish with fresh mint, cilantro, Thai basil leaves, and a sprinkling of crushed toasted cashews for that satisfying crunch. Serve with extra spicy mayo and nuoc cham on the side, allowing everyone to customize their flavor experience.
How to Serve Smash Banh Mi Tacos Recipe
Garnishes
The freshest herbs—mint, cilantro, and Thai basil—are what truly elevate the Smash Banh Mi Tacos Recipe to something extraordinary. Their aromatic lift paired with crushed toasted cashews adds an exciting burst of texture and flavor. Don’t skip the spicy mayo and drizzle of nuoc cham; these key garnishes tie all the elements together beautifully.
Side Dishes
Serving these tacos alongside a simple green salad with a lime vinaigrette keeps things light and fresh. Alternatively, a bowl of steamed jasmine rice or crispy sweet potato fries adds more substance if you want a fuller meal. The brightness of the tacos makes them versatile enough to pair with many complementary sides.
Creative Ways to Present
For entertaining, lay out all the toppings in small bowls to create a DIY taco bar where everyone can build their ideal Smash Banh Mi Tacos Recipe. Another fun idea is to serve the chicken mixture as sliders on soft buns with the pickled veggies and herbs piled on top for a banh mi-inspired burger spin.
Make Ahead and Storage
Storing Leftovers
You can store any leftover cooked chicken mixture and pickled vegetables in separate airtight containers in the fridge for up to 2 days. Keep herbs and tortillas separate to maintain freshness, and assemble fresh before serving to avoid soggy tacos.
Freezing
While the freshly cooked Smash Banh Mi Tacos Recipe tastes best, the cooked chicken topping can be frozen in a sealed container for up to 1 month. Avoid freezing the tortillas, pickles, and garnishes as their texture will degrade.
Reheating
Reheat the chicken topping gently in a skillet over medium heat until just warmed through, then assemble with fresh tortillas and pickled veggies to recreate the original vibrant texture and flavor contrast.
FAQs
Can I use other proteins instead of ground chicken?
Absolutely! Ground pork, turkey, or even finely chopped shrimp make excellent alternatives. Adjust seasoning slightly according to the protein’s natural flavor.
How spicy is this Smash Banh Mi Tacos Recipe?
The heat level is mild to moderate depending on the amount of red chilli and spicy mayo you use. You can easily increase or decrease spice to suit your taste by adjusting these elements.
Can I make the dressing without fish sauce for dietary restrictions?
You can substitute fish sauce with soy sauce or tamari to maintain umami flavor while keeping it vegetarian or allergy-friendly, though the depth of flavor will vary slightly.
What type of tortillas work best?
Mini corn or flour tortillas both work well; choose your preference. Just make sure they are small and flexible enough to hold the smashed chicken without breaking.
How long does the pickling process take?
The quick pickle in this recipe takes about 20 minutes, which is enough time to soften the veggies and balance flavors while you prepare the rest of the dish.
Final Thoughts
The Smash Banh Mi Tacos Recipe is one of those rare dishes that delights every single time you make it—whether for a quick weeknight dinner or to impress friends at a casual gathering. The fusion of fresh herbs, pickled vegetables, spicy mayo, and perfectly cooked ground chicken wrapped in mini tortillas creates a mouthwatering harmony you won’t forget. I can’t wait for you to try this recipe and make it your own!
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Smash Banh Mi Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (10 mini tacos)
- Category: Dinner
- Method: Frying
- Cuisine: Vietnamese Fusion
Description
These Smash Banh Mi Tacos are a vibrant fusion dish combining the fresh, pickled flavors of traditional Vietnamese banh mi with the handheld convenience of tacos. Ground chicken seasoned with garlic, ginger, scallions, and fish sauce is smashed thinly onto mini tortillas and pan-fried until crispy and charred, then topped with pickled carrots and cucumber, fresh herbs, spicy mayo, and crunchy toasted cashews for an explosion of texture and flavor in every bite.
Ingredients
Chicken Mixture
- 1 lb (500 g) ground chicken
- 3 scallions (spring onions), finely chopped
- 3 garlic cloves, crushed
- 1-inch piece of ginger, grated
- 1 tablespoon fish sauce
- 1 teaspoon salt
Pickled Vegetables & Dressing
- 1 carrot, julienned
- 1 cucumber, julienned
- 3 tablespoons fish sauce
- 2 tablespoons rice vinegar (or white wine vinegar)
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 red chili, finely diced
- 2 garlic cloves, finely chopped
- 1-inch piece of ginger, grated
Toppings & Garnishes
- 10 mini tortillas
- 3 tablespoons olive oil
- A handful of fresh mint leaves
- A handful of fresh cilantro (coriander)
- A handful of Thai basil
- 1/4 cup toasted cashew nuts, crushed
- 1/4 cup spicy mayo
Instructions
- Make the dressing: In a bowl, combine 3 tablespoons fish sauce, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1 tablespoon sugar, finely chopped garlic, diced red chili, and grated ginger. Stir well until the sugar dissolves completely to create the nuoc cham dressing.
- Pickle the carrot and cucumber: Add the julienned carrot and cucumber to the bowl with the dressing. Toss to coat evenly and allow the vegetables to pickle while you prepare the other components.
- Mix the chicken topping: In a large mixing bowl, combine the ground chicken with chopped scallions, crushed garlic, grated ginger, 1 tablespoon fish sauce, and 1 teaspoon salt. Mix thoroughly so all seasoning is evenly distributed throughout the meat.
- Assemble the tacos: Scoop a heaped spoonful of the chicken mixture and spread it thinly and evenly over one side of a mini tortilla. Repeat this step with all tortillas, ensuring the chicken layer is as thin as possible for quick cooking and crisping.
- Cook the tacos: Heat a large frying pan or skillet over medium-high heat and drizzle in some olive oil. Place a tortilla with the chicken side down onto the pan. Using a spatula, press down firmly on the tortilla to create a thin crust and encourage quick, even cooking. Cook for 4 minutes without disturbing, then flip and cook the other side for 1 minute until the chicken is cooked through and the tortilla is slightly charred. Depending on pan size, cook multiple tacos at a time.
- Top and serve: Spread each cooked taco with a little spicy mayo. Top with the pickled carrot and cucumber, drizzle some of the remaining nuoc cham dressing on top, then finish with fresh cilantro, mint, Thai basil, and a sprinkling of crushed toasted cashews. Serve immediately with extra spicy mayo and nuoc cham on the side.
Notes
- You can substitute ground chicken with ground pork or turkey if preferred.
- For extra heat, add more chopped red chili to the dressing or spicy mayo.
- To toast cashews, dry roast them in a skillet over medium heat until golden and fragrant, stirring frequently to avoid burning.
- If mini tortillas are unavailable, use small corn or flour tortillas as a substitute.
- The smashed technique ensures a crispy crust on the chicken and helps it adhere well to the tortilla.
