Banh Mi Tacos

You should probably know by now that I could live off of tacos, pizza, or for that matter bacon. Many of these favorites of mine have some pork product in them. I love pork, and pretty much every piece of the pork. As much as I try a lot of new things, I stick to my standards when it comes to pork; ribs, chops, bacon, ham, shoulder. So this past week, I already knew I wanted slow roasted pork. At first, I was thinking tacos, but then the Asian influence stumbled upon me and I could not get the taste of a Banh Mi sandwich out of my mind.

This is when I came up with the Banh Mi taco. It was so worth it.

Banh Mi Tacos


  • Pork shoulder, cut into large chunks, browned and slow roasted
  • Pickled carrots and daikon
  • 1 large cucumber, peeled, and sliced lengthwise, seeds removed
  • Fresh cilantro sprigs
  • 1 large jalapeno, seeds removed, thinly sliced
  • Fresh corn tortillas, warmed
  • Soy sauce, optional

Simple ingredients. Huge flavors.

At first my wife asked if we had these tacos before. I asked her why, and she said the pickled carrots and daikon really reminded her of something. She had her mind on the pork tinga that I had made for a family gathering some time ago. Granted, the pork tinga was delicious, and the pickled red onions were a great balance, it had nothing on the sweet, heat of these delicious tacos.

I’ll admit it now. I love Mexican and Asian flavors, and this taco married the two, and it was apparent to both my wife and I.

When your pork shoulder is fully cooked, and basically falls apart, make sure you shred it, much like you would handle pulled pork. Heat a large nonstick skillet on medium heat, and add enough of the cooked pulled pork to fill your tacos. The goal here is to get a bit of texture, a bit of light crisp if you will, on the pork.

Remove the lightly crisp pork, and arrange your tacos. I always double up my corn tortillas. I love the texture of two, plus they hold up well when being loaded with ingredients.

Add the pork, drizzle with a bit of soy sauce if you want, add the cucumber strips, pickled daikon and carrots, cilantro sprigs and a couple of the thinly sliced jalapenos.



Trust me, these bring out some really great memories of a Bahn Mi, while at the same time really satisfying your taco cravings.


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Banh Mi Tacos”

  1. these sound really good, but the name is kind of confusing since “banh mi” refers to the type of bread and there’s no bread here.

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