THE CAVENDER DIARY

Technically, Banh-Mi means “sandwich” in Vietnamese. Something the Southeast Asian country was missing entirely until the French occupation of Vietnam introduced them to escargot, crepes, pate, and especially……baguettes.

With the bread, now the Vietnamese people could take their meals on the go. Pork, or chicken, and veggies were packed inside a softer, yet crisper, version of a French baguette.

Since we don’t have access to fresh baguettes……. why not tortillas? We love shakin’ up the rules every now and then…….

For the pork marinade;

• 1/4 Cup Soy Sauce
• 1 TBSP Fish Sauce
• 1 TBSP Honey
• 1 TBSP Hoisin Sauce
• 1 Shallot (Minced)
• 2 Garlic Cloves (Also Minced)
• 1 TSP Five-Spice Powder
• 1 TSP Garam Masala

5 spice powder and garam masala may not be staples in your spice cabinet, but they both should be. Black and red pepper, anise, cloves, cardamom, cinnamon, fennel. These aromatic spices mixed with the salty soy and sweet honey will blow your mind. (If they seem a little strong to you, only use half teaspoons of each)

Whisk everything together well.

…and marinate about a pound and a half of pork.

I used boneless pork shoulder cut in strips, but chops would work just as well.

For the carrots and daikon radish;

Make a quick brine by whisking together:

• 1 Cup White Vinegar
• 1 Cup Sugar
• 1 TSP Salt

Cut both into sticks and let them soak in the brine for at least 2 hours, but overnight is even better.

Wipe the excess marinade off the pork before you grill. Just takes a few minutes on each side.

Now you can start assembling your tacos.

• Cooked Pork (cut into strips)
• Fresh Tortillas
• Marinated Carrots and Daikon
• Sliced Cucumbers
• Sliced Fresh Jalapenos
• Cilantro Leaves
• Mint Leaves
• Lime Wedges
• Mayonnaise
• Sriracha Chili

Smear a little mayonnaise across the tortillas.

Then load them with all the goodies.

A squeeze of lime, and a few dollops of Sriracha, finish them off.

Banh-Mi in taco form…….

So,

What are y’all waiting for?

Go marinate some pork.