These Banh Mi Smash Tacos combine juicy, seared pork with quick-pickled veggies and herbs. Bright, fresh and super summery!
My taco Dumplings are incredibly easy to make and packed with Vietnamese flavor; they’re perfect for a taco night where you want something a little different.
Sometimes, when I have friends coming over, I’ll serve a couple of taco variations as a spread. If you want to try something similar, consider pairing this smashed tacos recipe with others like my Chicken Caesar Smash Tacos, Air-Fried Big Mac Smash Tacos, and my Easy Barbacoa Beef Tacos.
WHY YOU’LL LOVE THIS RECIPE
I absolutely love making smash tacos and ground pork Banh Mi Tacos are no exception. The flavors POP and the textures are crave-worthy.
I love how shareable they are and every time I make these, I get asked for the recipe. The pork soaks up all the seasoning and the result is incredible. They are also SO easy to make.
INGREDIENTS
What’s great about ground pork in these Banh Mi Tacos is that it soaks up the flavor from the fish and soy sauce really well.
Daikon radish is fresh, lighter than red radishes, and a little sweet – they are SO good in these easy taco dumplings. You’ll love the crunch they add, which contrasts really well with the juicy pork.
You’ll see I’ve used rice vinegar for the pickles. This vinegar is perfect for quick pickling the carrots and daikon in.
For some heat, I love using sriracha or hot sauce – totally up to you if you want to or not.
HOW TO MAKE THESE BANH MI SMASH TACOS
This is exactly how I make my simple and delicious Banh Mi Tacos:
Make the quick pickled veggies
Add the julienned carrots and daikon radish to a bowl. In another bowl, whisk together the whisk rice vinegar, water, sugar, and salt. You want the salt and sugar to dissolve.
Pour the vinegar mixture over the vegetables, toss to coat, and let sit for at least 30 minutes, tossing every now and then. Refrigerate if making ahead.
Make the pork filling
In a bowl, combine the ground pork with garlic, fish sauce, soy sauce, brown sugar, and black pepper.
Assemble the tacos
Spread a handful of pork mixture evenly over each tortilla, all the way to the edges.
Cook the tacos
Cook your Banh Mi Tacos meat-side down for 5 minutes. Flip and cook another 5 minutes. Repeat with the remaining smashed tacos.
Serve
Top with pickled veggies, cilantro, mint, and basil. You can add a little drizzle of sriracha or hot sauce and enjoy!
SUBSTITUTIONS AND VARIATIONS
Play around with these banh mi tacos to make them your own:
- Protein options: Swap out the pork with ground chicken or turkey. Use tofu or tempeh.
- Tortilla options: Use flour tortillas for a softer texture or corn tortillas for a gluten free version.
- Pickled veggies: If you can’t find daikon, use radishes or cucumber. Evenly thinly sliced red onion will do.
- Spicier: Dial up the heat with jalapenos or chili flakes.
- Extra greens: Cilantro, sliced green onions, and shredded cabbage all work well.
- Banh mi sauce options: You can also try hoisin, garlic mayo, or a peanut sauce.
STORAGE AND MAKE AHEAD
Sometimes I’ll prepare the pickled veggies ahead. They’re great made up to 3 days in advance of serving your Banh Mi Tacos. Keep them in an airtight container in the fridge.
If you’re getting everything ready ahead of time, keep the components separate to prevent tortillas from getting soggy.
SERVING AND PAIRING
I like to serve these Banh Mi Tacos hot off the skillet with some freshly squeezed lime juice, the pickled vegetables and lots of fresh herbs. I also love adding some Sriracha.
These taco dumplings are great with an Asian slaw, a sesame cucumber salad and a side of my Air Fried Elote Mexican Street Corn.
TIPS AND PROBLEM-SOLVING
Here are four issues I see people making when making this kind of Banh Bi Tacos:
- Tortillas sticking? Lightly oil your skillet or griddle before searing, and make sure it’s hot enough (350F) before adding the tacos.
- Meat falling off? Press the pork mixture firmly and evenly onto the tortilla, making sure it reaches all the way to the edges.
- Pickles too sharp? Use less vinegar or add more water and sugar.
- Herbs wilt quickly? Wash and dry them thoroughly ahead of time, and keep them in a damp paper towel in the fridge until you’re ready to use them.
FREQUENTLY ASKED QUESTIONS
Yes! You’ll need to replace the ground pork with crumbled tofu, tempeh, or mushrooms.
You can, but homemade pickles have a fresher, crisper texture in my opinion.
Reheat cooked pork in a hot skillet for a few minutes until warmed through.
Not at all. Use what you have—cilantro on its own is really fresh but you can also mix and match.
Definitely. Just place them meat-side down on a preheated grill pan or outdoor grill, and watch closely so they don’t burn.
OTHER FUN TACO RECIPES TO TRY
Air Fried Crispy Chicken Tacos
Banh Mi Smash Tacos
Ingredients
For the Pork
- 1 pound ground pork
- 2 cloves garlic minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
For the Pickled Vegetables
- 1 cup carrots julienned
- 1 cup daikon radish julienned
- 1/2 cup rice vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1/2 teaspoon salt
For Assembling
- 8 small corn or flour tortillas
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- Sriracha or hot sauce for drizzling (optional)
Instructions
- In a bowl, combine the julienned carrots and daikon radish.
- In a separate bowl, whisk together the rice vinegar, water, sugar, and salt until the sugar and salt are dissolved.
- Pour the vinegar mixture over the vegetables and toss to coat. Let them sit for at least 30 minutes, tossing occasionally. You can make these pickled vegetables ahead of time and store them in the refrigerator.
- In a bowl, mix together the ground pork, minced garlic, fish sauce, soy sauce, brown sugar, and black pepper.
- Take a handful of the pork mixture and evenly spread it over the tortilla, ensuring it reaches the edges.
- Preheat a griddle or skillet to 350 degrees.
- Sear the tacos with the meat side down for 5 minutes. Flip them over and sear for an additional 5 minutes and remove from heat. Repeat this process for all the tacos.
- Top with the pickled vegetables, fresh cilantro, mint leaves, and basil leaves.
- If you like a little heat, drizzle some Sriracha or hot sauce over the top.
- Serve your Banh Mi Smash Tacos immediately and enjoy!
