Vietnamese-Style Pork Tacos
with Cucumber, Carrot & Lime Mayo
Banh mi, also known as a Vietnamese pork roll, is a taste sensation from Saigon to Sydney to San Francisco! With a perfect balance of sweet, savoury, sour and spicy flavours, it’s no wonder it’s so popular. We’ve taken those famous flavours and wrapped them up in soft tortillas for a meal that’s half Mexican, half Vietnamese and fully delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
1 bunch
spring onions
½ head
cos lettuce
1
cucumber
1
carrot
1 packet
pork mince
½ sachet
hoisin sauce
(ContainsSesame, Soy)1 packet
fine breadcrumbs
(ContainsGluten)½
lime
1 packet
mayonnaise
(ContainsEgg)6
mini flour tortillas
(ContainsSoy, GlutenMay be present Soy, Milk)½
long red chilli
Not included in your delivery
olive oil
1
egg
(ContainsEgg)1 tsp
soy sauce
(ContainsSoy, Gluten)
Thinly slice the spring onion. Shred the cos lettuce (see ingredients). Thinly slice the cucumber into batons. Grate the carrot (unpeeled).
In a large bowl, combine the pork mince, spring onion, hoisin sauce, egg, fine breadcrumbs and soy sauce. Using damp hands, shape 1 heaped spoonful of the mixture into a meatball. Transfer to a plate and repeat with the remaining mixture. You should get about 5-6 meatballs per person.
Heat a drizzle of olive oil in a large frying pan over a medium heat. Add the pork meatballs and cook, turning often, until browned and cooked through, 8-10 minutes. Slice the meatballs in half to serve.
While the meatballs are cooking, juice the lime to get 1 tsp for 2 people / 2 tsp for 4 people. In a small bowl, combine the mayonnaise and lime juice. Season to taste. Mix well and set aside.
Heat the mini flour tortillas in a sandwich press, or microwave for 10 second bursts, until warmed through.
Thinly slice the long red chilli (if using). Bring everything to the table to serve. Spread a thin layer of lime mayo over the tortillas. Add some cos lettuce, cucumber and carrot. Top with the halved pork meatballs and garnish with chilli.