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My taco obsession runs deep, so deep that I’ve combined my two of my favorite cuisines together to create this recipe today. Banh mi stuffing in form of a taco – are you ready for this?
Coming up today is easy Instant pot Vietnamese banh mi tacos, just the perfect time for tacos Tuesday, friends. Vietnamese ingredients, radish carrots toppings but we skip the Vietnamese sandwich and substitute them with tortillas.
The mixture of earthy lemongrass, ginger mingle with the juices from the pork, building a powerful pork mixture that tender and soft.
The falling apart meat is full of Asian flavors: lemongrass, rice vinegar, soy sauce and fish sauce. Then 45 minutes later, they’re ready to be tucked into tortillas and with all the banh mi toppings and pickles.
Ingredients for instant pot pulled pork banh mi tacos:
- Pork butt: toss in a mixture of lemongrass, rice vinegar, soy sauce, fish sauce, ginger.
- Toppings: papaya pickles or radish carrots pickles
- Extras; liver pate, sriracha, cilantros, cucumber, jalapenos.
These tacos are so delicious to make yet so insanely easy to put together no wonder they’re our household’s favorites.
Serve on tortillas or with cilantro lime rice. Hope you enjoy!
Instant Pot Vietnamese Banh Mi Tacos
All the ingredients in the banh mi but serve on flour tortillas. These banh mi tacos have all the Asian flavors and so delicious.
- 2 lb pork butt (cut into 4 large chunks)
- 2 stalk white part lemongrass (minced)
- 1 large thumb size ginger (freshly grated)
- 6 cloves garlic (minced)
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon garlic powder
Quick radish carrot pickles
- 1 small carrot (julienned)
- 1 cup daikon radish (julienned)
- 1 cup warm water
- 1/3 cup sugar
- 1/2 cup white vinegar
- 1 tablespoon salt
For the tacos:
- corn tortillas warmed
- 2 kirby cucumber (sliced)
- jalapenos sliced
- liver pate (optional)
- 1/2 cup chopped cilantro
For the radish: Combine sugar, salt, vinegar, water and stir until dissolved. Add in carrot and radish. Let stand for 15 minutes.
Combine lemongrass, ginger, garlic, garlic powder, soy sauce, fish sauce, vinegar in a large bowl. Alternatively, you can add eveything to a food processor and blend until smooth.
Place the meat in the pot of the instant pot. Pour sauce mixture over the pork. Set to manual cook for 45 minutes. Once the 45 minutes is up, let it naturally release for another 10 minutes, then release any remaining pressure.
Open lid. Shred the pork using 2 forks.
Warm the tortillas. Spread a layer of liver pate on the tortillas. Place some pulled pork on top, a little bit of pickled radish, sliced cucumbers, cilantros and jalapenos. Serve!