Hot to make slow cooker Vietnamese banh mi sandwiches taco style (video)

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Two of my favorite things to eat in the whole world are banh mi sandwiches and tacos. This recipe is the love child of both.
Spicy, sweet, sour, bitter and savory — these banh mi tacos will knock your socks off with flavor. They're great for parties, game night or just everyday dinner!
Read below for the full written recipe.
Cooktop Cove
Slow cooker Vietnamese banh mi sandwiches taco style
40 minutes
8 hours
8 hours, 40 minutes
1 large yellow onion, thinly sliced
2 pounds pork loin
1 stalk lemongrass, smashed and cut into 3-inch-long pieces
2 sprigs fresh thyme
3 bay leaves
5 cloves garlic, minced
3 tablespoons minced fresh ginger
2 tablespoons sambal oelek chile paste
½ cup low-sodium soy sauce
½ cup brown sugar
½ cup low-sodium chicken stock
2 tablespoons rice wine vinegar
For pickling:
1 cup hot water
1 cup distilled white vinegar
1 cup sugar
1 cup shredded carrot
1 cup shredded daikon radish
For Sriracha aioli:
1 cup mayonnaise
4 tablespoons Sriracha sauce
1 tablespoon lime juice
To assemble:
20 warm 6-inch flour tortillas (or corn if you prefer)
3 jalapenos, thinly sliced
2 cups thinly sliced cucumber
1 cup cilantro leaves
1 cup mint leaves
Arrange onions in a 6-quart slow cooker. Place pork loin on top of onions.
Add lemongrass, thyme and bay leaves.
In a mixing bowl, combine everything from garlic to rice wine vinegar. Pour into slow cooker.
Cook on low for 8 hours, or on high for 5 hours.
Make the pickling liquid: In a bowl, combine hot water, distilled white vinegar and sugar. Mix until sugar is dissolved.
Pour half of the pickling liquid over carrots and half over daikon radish. Refrigerate and let the carrots and daikon sit in the pickling liquid for as long as the pork is cooking.
To make Sriracha aioli: Combine mayonnaise, Sriracha sauce and lime juice. Whisk until blended.
Once pork is cooked, discard thyme, lemongrass and bay leaves.
Remove pork and shred with a fork. Return pork to slow cooker and combine with cooking liquid and onions. Stir until incorporated.
To build the tacos: Place pork on top of warm flour tortilla. Add pickled carrots and daikon radish. Add jalapeno and cucumber slices. Add Sriracha aioli. Top with cilantro and mint leaves.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
Disclosure: This post contains affiliate links, which help support our website.
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