Description
These Smash Banh Mi Tacos combine the bold, fresh flavors of Vietnamese banh mi with the convenience and fun of mini tacos. Ground chicken is seasoned, smashed, and pan-fried to a delicious charred crust, then topped with tangy pickled carrots and cucumber, fresh herbs, spicy mayo, and toasted cashews for crunch. Ready in just 20 minutes, they make a perfect appetizer or light meal full of vibrant tastes and textures.
Ingredients
Scale
Protein Mixture
- 1 lb (500g) 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 and 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 chilli, finely diced
- 2 garlic cloves, finely chopped
- 1-inch piece of ginger, grated
Assembly and 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 leaves
- 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 chilli, and grated ginger. Mix well until the sugar is fully dissolved 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 and set aside to pickle while preparing the rest of the ingredients.
- Mix the chicken topping: In a large mixing bowl, add the ground chicken, finely chopped scallions, crushed garlic, grated ginger, 1 tablespoon fish sauce, and 1 teaspoon salt. Mix thoroughly to evenly distribute the seasoning throughout the chicken.
- Assemble the tacos before cooking: Take a heaped spoonful of the chicken mixture and spread it in a thin, even layer over one side of each mini tortilla. Repeat for all tortillas, chicken side up.
- Cook the tacos: Heat a large frying pan or skillet over medium-high heat and drizzle with a little olive oil. Place a prepared tortilla, chicken side down, onto the pan. Using a spatula or fish slice, press the tortilla firmly into the pan to ensure good contact and encourage a nice charred crust. Cook for about 4 minutes until the chicken is cooked and browned, then carefully flip and cook for another 1 minute on the other side. Cook several tacos at once if your pan size allows.
- Top the tacos and serve: Spread a little spicy mayo over each cooked taco. Top generously with the pickled carrot and cucumber mixture. Drizzle some of the nuoc cham dressing over the 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 for dipping or drizzling.
Notes
- Pressing the chicken mixture firmly while cooking helps create a crispy, flavorful crust and keeps the meat attached to the tortilla.
- The pickled vegetables can be made in advance and kept refrigerated for up to a day for extra flavor.
- To make this recipe gluten-free, ensure the fish sauce and tortillas you use are certified gluten-free.
- Adjust the spiciness by moderating the amount of red chilli and spicy mayo according to your preference.
- Use fresh herbs generously to capture the authentic bright flavors of a Vietnamese banh mi.
