Vietnamese Fusion Tacos

Vietnamese Fusion Tacos

I love banh mi, the Vietnamese sandwiches that pair spicy pork, cool pickled vegetables, mayo, and a baguette.  But, because I eat primal most of the time, I wanted to find a way to eat the banh mi without the guilt AND without the gluten. Enter the corn tortilla. If I can do Korean fusion tacos, why not Vietnamese?

Before I started the taco components, I made the sauce for chili wings, tossed it with some wings I had on hand, and put them in the oven to roast.

For the banh mi meat, I used a recipe I'd long been eying, thit heo nuong xa, caramelized pork with lemongrass. I marinated the pork in soy sauce, fish sauce, shallot, garlic, lemon grass, and brown sugar, and set it aside to work it's magic while I made the other components.

Instead of a salsa, I made do chua, a carrot and radish pickle.  Only instead of daikon radish, I used regular red radishes. The vegetables pickled in a vinegar, sugar, salt and water mixture while I made the tortillas.

With just maseca, water, and a pinch of salt, corn tortillas from scratch are so easy to make, and are so far superior to store bought.  For the fusion tacos, I like smaller tortillas to make the tacos more tapas sized, and this also makes the tortilla process a little faster because I can fit 3 on my comal at a time. ; )

While the tortillas were on the comal, I mixed together mayo and sriracha for a spicy sauce, cut matchsticks from persian cucumbers, and prepped a few stalks of cilantro for the garnish.

Just before serving, I quickly fried the pork in a hot pan, turning it as it caramelized.   It smelled like heaven. the lemongrass really does give it a unique flavor, and mixed with fish sauce, it has such a warm and exotic smell.

Everything was finished at nearly the same time.  I pulled a plate from the oven where I'd set it to warm, and laid out the tortillas. On went the pork, then the do chua and cucumber, and some cilantro for accent. I put the spicy sauce on the side, and added lime wedges.  They looked so pretty! I tossed lettuce with a vinegar and olive oil vinaigrette, and pulled the wings from the oven.

DEFINITELY a keeper, these are so fun! I think I like them better than the Korean tacos, and those were pretty spectacular.

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