It’s hard to describe just how amazing these tacos are, but I’ll do my best. Each layer of this taco brings a new blend of spices to the table, putting an epic level of flavor into each bite. If this was the only food I could ever eat again, I’d have no complaints.
I’ve given you the recipes for every layer over the past few weeks, now it’s time to put all the ingredients together into a meal fit for a king.
Vietnamese five-spice pork with habanero lime creme and pickled carrots and daikon radishes, served on toasted corn tortillas and garnished with fresh basil, cilantro and mint.
This is an easy dish to serve to a group, because the pickled carrots and daikons are best made at least a day ahead of time, as is the habanero lime creme, and the five spice pork requires very little attention – it just needs to simmer on the stove or in the slow cooker until tender. All that’s left to do is toast a stack of corn tortillas, which is easily done over the open flame of a gas stove, or over medium-high heat in a heavy pan on an electric stovetop.
Vietnamese banh mi tacos make an incredibly flavorful main course, from the five-spice pork to the spicy creme to the fresh herbs.
- Toast the tortillas over the open flame flame of a gas stove or in a dry, heavy skillet over medium-high heat on an electric stove.
- Fill the tortillas with pork, pickled carrots and daikons, habanero lime creme, and a sprinkling of cilantro, basil and mint.
- Serve immediately
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