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Banh Mi 'Indian Tacos' on Bannock
Prep: 30 minutes (plus marinating time)
Cook: 20 minutes
Servings: 4
East Meets West in a Perfect Bite
We're taking the beloved concept of the 'Indian Taco' and sending it on a trip to Vietnam. Instead of chili and cheese, we're topping our golden, fluffy frybread with the vibrant, balanced flavors of a Banh Mi sandwich. The warm, comforting bannock is the ideal vessel for savory lemongrass pork, crisp pickled daikon and carrots, spicy jalapeños, and fresh herbs. It's a flavor and texture explosion that honors two incredible culinary traditions.
Materials
- For the Bannock Tacos: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1 cup warm water, Oil for frying
- For the Lemongrass Pork: 1 lb pork shoulder, thinly sliced, 2 stalks lemongrass, minced, 2 cloves garlic, minced, 1 tbsp fish sauce, 1 tbsp sugar, 1 tbsp soy sauce
- For the Pickled Veggies: 1/2 cup daikon, julienned, 1/2 cup carrots, julienned, 1/2 cup water, 1/4 cup white vinegar, 2 tbsp sugar
- For Assembly: 1/2 cup mayonnaise or sriracha mayo, 1 jalapeño, thinly sliced, 1 bunch fresh cilantro
Preparation
- Let's start with the components that need time to develop flavor. First, the pork. In a bowl, combine the thinly sliced pork with the minced lemongrass, garlic, fish sauce, sugar, and soy sauce. Mix well, cover, and let it marinate in the refrigerator for at least 30 minutes, or even overnight for the best flavor.
- Next, the quick pickles! In a jar or bowl, stir together the water, white vinegar, and sugar until the sugar is dissolved. Add the julienned daikon and carrots, ensuring they are submerged. Let them sit for at least 30 minutes to get that perfect tangy crunch.
- Now, let's make our bannock taco shells. In a mixing bowl, combine the flour, baking powder, and salt. Gradually stir in the warm water to form a soft, pliable dough. Knead gently for a minute on a floured surface.
- Divide the dough into four equal pieces. Roll or pat each piece into a circle about 6-7 inches in diameter and about 1/4-inch thick. These will be our taco bases.
Cooking
- Time to cook the pork. Heat a grill or a skillet over medium-high heat. Cook the marinated pork slices for a few minutes per side until they are caramelized and cooked through. The smell of lemongrass and grilling pork is absolutely intoxicating!
- While the pork rests, let's fry the bannock. Heat about an inch of oil in a deep skillet to 350°F (175°C). Carefully place one circle of dough into the hot oil. It should puff up almost immediately. Fry for 1-2 minutes per side, until it's golden brown and bubbly.
- As soon as you remove the bannock from the oil and place it on a wire rack to drain, you can gently fold it to create a taco shape. Be careful as it will be hot! Let it cool in that shape.
- Repeat the frying and folding process with the remaining dough circles until you have four beautiful bannock taco shells.
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