Build a Bánh Mì Nacho Bar
A healthier spin on party nachos, these are a crowd-friendly version of the Bánh Mì sandwich. Use whichever shredded meat you prefer or have on hand. I used leftover pork shoulder from a recent braising (because, admittedly, I'm obsessed). My friend Elise came over to devour these nachos with me and suggested rather than plating them up in advance, to set up a nacho bar and let party-goers build their own. Delicious, practical, and waaaay more fun.
Build your Bánh Mì nacho bar with cooked shredded meat or seared tofu, baked pita chips, quick-pickled radish and carrot, avocado, cucumber, cilantro, green onion, jalapeno, black sesame seeds, sriracha mayo, and maggi seasoning or soy sauce.
Bánh Mì Nachos
Serves 10 as an appetizer
6 pita bread pockets, cut into triangles
1/4 cup olive oil
1 teaspoon sea salt
1/2 cup mayonnaise
1/4 cup sriracha hot sauce
1 teaspoon lime zest
1 tablespoon brown sugar
1/2 cup rice wine vinegar
1/2 cup water
1 teaspoon pickling salt (or kosher salt)
1 ounce lime juice
1 cup sliced radish or daikon
1 cup sliced carrot
1 cup chopped cucumber
3 avocados, sliced
1 cup cilantro leaves, loosely chopped
1/2 cup sliced green onion
1/2 cup sliced jalapenos
4 cups shredded pork, chicken, beef, or seared tofu
1/4 cup black sesame seeds
maggi seasoning sauce or soy sauce, for serving
For the pita chips: Preheat the oven to 400 degrees Fahrenheit. Arrange the pita triangles on a baking sheet, brush with olive oil and sprinkle with sea salt. Bake for 6-8 minutes, until brown and crispy. Remove from oven, let cool slightly and transfer to a serve bowl.
For the sriracha mayo: In a small bowl, whisk together mayonnaise, sriracha and lime zest. Refrigerate until ready to serve.
For the quick pickled carrot and radish: In a small sauce pan whisk together brown sugar, rice wine vinegar, water, pickling (or kosher) salt and lime juice over low heat, just until the salt and sugar dissolve. Let cool. Place sliced radish and carrots in a mixing bowl and pour the brine over them. Cover and refrigerate until ready to serve. These can be made a few days in advance if sealed in an airtight container or jar.