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Smashed Banh Mi tacos with Vietnamese-style street fries recipe

Smashed Banh Mi tacos with Vietnamese-style street fries

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Baking tray
  • Baking paper
  • 1 Medium-sized bowl
  • 1 Large frypan

Ingredients

Fries

  • 600 g potatoes or frozen chips
  • 1 tbsp olive oil

Taco mix

  • 4 cloves garlic
  • 1 bunch coriander
  • 1 lime
  • 500 g pork mince
  • 1 tbsp fish sauce
  • 1 tsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp white pepper
  • 4 tortillas

Cook taco

  • 1 tbsp olive oil

Filling

  • 1 carrot
  • 1 cucumber
  • 1 red chilli optional
  • ¼ cup peanuts

To serve

  • ¼ cup Kewpie mayo
  • ¼ cup sweet chilli sauce

Instructions

Make fries

  • Preheat the oven to 210 °C fan-bake. Line a baking tray with paper. Thinly slice the unpeeled 600 g potatoes into fries. Toss the fries with 1 tbsp olive oil and season with salt and pepper. Bake for 20-22 minutes, or until golden and tender.

Make taco mix

  • Peel and mince 4 cloves garlic. Finely chop 1 bunch coriander, discarding the stems. Grate zest from 1 lime. In a medium-sized bowl combine the garlic, half the coriander, lime zest, 500 g pork mince, 1 tbsp fish sauce, 1 tsp soy sauce, 1 tbsp olive oil and 1 tsp white pepper. Divide the mixture into 4, then using a fork, smoosh onto each tortilla.

Cook taco

  • Heat 1 tbsp olive oil in a large frypan on high heat and cook each taco for 4 minutes on the meat side, then flip, and cook a further 2 mins on the taco side or until the taco is golden and crispy.

Prep filling

  • Peel and julienne 1 carrot and 1 cucumber. Deseed and finely slice 1 red chilli (if using). Top the taco meat side with carrots, cucumber and chilli. Roughly chop ¼ cup peanuts.

To serve

  • Divide the tacos between plates with the fries on the side or serve on a large platter for everyone to help themselves. Drizzle the kewpie mayo over the tacos and fries. Drizzle the sweet chilli sauce over the fries and sprinkle over the peanuts and remaining coriander.

Nutrition

Calories: 809kcal | Carbohydrates: 57g | Protein: 31g | Fat: 52g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 955mg | Potassium: 1346mg | Fiber: 7g | Sugar: 11g | Calcium: 125mg | Iron: 5mg