Banh Mi Burritos
Course: Main Course
Cuisine: Asian
Servings: 6 people
For meat:
  • 1/4 cup Asian fish sauce
  • 1 tablespoon honey
  • 2 tablespoons sugar
  • 1 teaspoon freshly ground pepper
  • 6 scallions white and tender green parts only, thinly sliced
  • 2 garlic cloves thinly sliced
  • 1 1/2 pounds pork tenderloin thinly sliced
For pickles:
  • ¾ cup shredded carrots
  • ¾ cup thinly sliced Persian Kirby or European cucumbers
  • ½ cup shredded daikon or regular radish
  • 4 tablespoons unseasoned rice wine vinegar
  • 4 tablespoons sugar
  • 1/2 teaspoon kosher or sea salt
To assemble:
  • 4-6 burrito-sized flour tortillas
  • Hoisin sauce and Sriracha chile sauce
  • Vegetable oil for grilling
  • Fresh mint and cilantro sprigs
  1. For meat: puree fish sauce, honey, sugar, pepper, scallions and garlic together.  In bowl or ziploc bag, combine with pork to coat and let sit refrigerated for 2-4 hours.  Thread through both ends of each piece of pork onto skewers.  When ready to cook, brush with vegetable oil and grill over high heat until done, about 5-7 minutes.

  2. For pickles: combine vegetables, vinegar, sugar and salt together in a bowl or mason jar and let sit at room temperature for at least 30 minutes.

  3. To serve: spread tortillas with Hoisin and Sriracha sauce to taste.  Place 1-2 skewers worth of meat on each and top with pickles, mint and cilantro.  Roll (tuck ends up, fold long edges in, and wrap in foil) and cut in half to serve.

Galley Cooking Recommendations