It’s a Vietnamese banh mi, masquerading as a taco, giving off serious smashburger vibes. A multitude of personalities in one heck of a snack. Sheer joy, in other words.
In collaboration with Panasonic Australia
Air Fryer-style Smashburger Banh Mi Tacos
500g (1 lb) pork mince
1 lemongrass stalk, pale part only, bruised, finely chopped
3 garlic cloves, finely grated
4 spring onions (scallions), white and green parts finely chopped
1 tbsp fish sauce
1 tsp sugar
1 tsp sea salt
8 small tortillas
vegetable oil, for brushing
Kewpie mayonnaise*, to serve
2 tbsp Marion’s Kitchen Coconut Sriracha (or your choice of chilli sauce), to serve
fresh coriander (cilantro) leaves, to serve
Quick-pickle carrots:
1 carrot, julienned
1 long red chilli, sliced
¼ cup rice vinegar
¼ cup sugar
1 tsp sea salt
- For the quick-pickle carrots, combine ingredients in a bowl and set aside, stirring occasionally, for 20 minutes. Any extra can be kept in the fridge for up to 2 weeks.
- In a large bowl, mix the pork mince, lemongrass, garlic, spring onion, fish sauce, sugar and salt together until well combined.
- Use a spoon to spread the pork mixture over each tortilla, leaving a 1cm (about ⅜ inch) border. Lightly brush the pork mixture with vegetable oil.
- Place 4 of the coated tortillas onto the tray of the Panasonic 4-in-1 Steam Microwave Oven . Use the grill setting to cook for 5 minutes or until the pork is just cooked through and the tortillas are starting to brown.
- Carefully remove the tray from the microwave. Drizzle the tortillas with mayonnaise and sriracha, then top with a dollop of the pickled carrot and some coriander. Fold, then fill your face. Delightful.
- Notes: This recipe was made in the Panasonic 4-in-1 Steam Microwave Oven .
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