Fusion food has become so popular these days and I am totally hear for it. I love taking flavors from one style of cuisine and mash it up with a favorite flavor from another cuisine. Other times you can take a food concept from one style of cooking and use a completely different ingredients. And that is exactly what I did with they Bahn Mi Nachos. I took the classic flavors of the Vietnamese sandwich and put them on a lovely plate of pita chips. The marinade for the pork is so flavor packed with lemongrass, ginger and garlic. layered with the spicy mayo and jalapenos, it is a spicy bite, but it is totally worth it.
If you have never had Daikon radish, you are going to thank me. It is a white vegetable that looks simpler a carrot, but much thicker around. They can be found in a lot of Asian dishes. It has a sweet peppery flavor when eaten raw. If you cook it, it because more sweet than peppery. When you pickle it, like in this slaw, it keeps both the sweet and pepper flavor and takes on the flavor of the vinegar for the trifecta. If you are not able to find daikon at your grocery store, you may find it at the Asian market. If you don’t have access to one of those either, you can use watermelon radish or regular radishes. You just won’t get that same peppery flavor that the daikon brings in.
The amount of flavor packed into these nachos is going to blow your mind. And while it has several spicy components, when you make that perfect bite with a little bit of everything, the balance brings out the flavors of the ingredients and tons down the actual heat. To be honest, if you don’t like spicy foods, you may not want to try this particular recipe. I say this because the ingredients that bring the heat cannot really be replaced without drastically changing the over all flavor.
These nachos would be great for a crowd on game day or book club. They are great for sharing but can also easily be made in individual portions too. These also make great tacos – load up a tortilla with the cabbage, pork, slaw, spicy mayo, cilantro and jalapeno. I actually made a few for my son that had recently gotten his braces tightened and couldn’t eat the chips. You could also go more traditional and use all the toppings to make a classic Bahn Mi sandwich by piling it all up on a French baguette.
Now Let’s Get Cookin’!
Bahn Mi Nachos
- 1 18oz bag Pita Chips
- 1 bunch Cilantro chopped
- 2 cups Cabbage finely shredded
- ½ cup Mayo
- ½ cup Sriracha
- 1 Jalapeno cut into rings
- 3 lb Pork Tenderloin
- 2 tbsp Fresh Lemongrass grated
- 2 tbsp Fresh Ginger grated
- 4 Garlic Cloves minced
- 2 tbsp Oil
- 1 tbsp Honey
- 1 tbsp Apple Cider Vinegar
- 1 tsp Lime Juice
- 1 tsp Salt
- 1 tsp Pepper
For the Daikon Slaw
- 1 cup Daikon Radish matchsticks
- 1 cup Carrot matchsticks
- ½ Red Onion thin sliced
- ¼ cup Apple Cider Vinegar
- 1 tbsp Toasted Sesame Oil
- 1 tbsp Honey
- Add all ingredients for pork to a zippered bag. Combine well and let marinade in refrigerator for at least 8 hours (up to 24 hours).
- Preheat oven to 375degF.
- In a bowl, combine slaw ingredients. Place in refrigerator until ready to serve. Stir occasionally to help for even pickling.
- Place pork tenderloins in a 13×9 baking dish. Bake in oven for 45 minutes. Let rest for 10 minutes before cut up into bite-sized pieces.
- In a small bowl, combine Sriracha and mayo.
- You can build individual plates or a large platter. Start with a layer of pita chips with a layer of coleslaw sprinkled over the top. Next add a layer of cut up pork. Then add daikon slaw and drizzle with spicy mayo. Sprinkle with cilantro and jalapeno rings.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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