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tortillas with banh mi tacos stuffing

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. 

Keyword banh mi, instant pot, pulled pork
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6


  • 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


  1. For the radish: Combine sugar, salt, vinegar, water and stir until dissolved. Add in carrot and radish. Let stand for 15 minutes. 

  2. 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. 

  3. 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. 

  4. Open lid. Shred the pork using 2 forks. 

  5. 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!