Imagine taking the vibrant, bold flavors of a classic Vietnamese Banh Mi sandwich and transforming them into an irresistible, crowd-pleasing nacho experience. These Banh Mi Sheet Pan Nachos are not just a dish; they're a culinary adventure that combines the crunch of tortilla chips, the succulence of shredded pork, and the zesty punch of pickled vegetables. Perfect for game day, a quick dinner, or an exciting appetizer that will have everyone asking for seconds, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 1 bag tortilla chips
- 1 cup cooked pork, shredded
- 1/2 cup pickled carrots
- 1/2 cup sliced cucumbers
- 1/2 cup chopped cilantro
- 1/4 cup sriracha mayo
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Spread the tortilla chips in an even, single layer across the entire baking sheet, ensuring maximum coverage and creating a solid base for the nachos.
- Evenly distribute the shredded cooked pork over the tortilla chips, making sure each chip has some meat coverage.
- Place the sheet pan in the preheated oven and bake for 10-12 minutes, or until the chips are slightly crisp and the pork is heated through.
- Remove the sheet pan from the oven and immediately top with pickled carrots and sliced cucumbers for a fresh, tangy crunch.
- Drizzle sriracha mayo generously over the nachos, creating a zigzag pattern for even distribution.
- Sprinkle chopped fresh cilantro over the entire sheet pan, adding a bright, herbaceous flavor to the dish.
- Serve immediately while chips are still warm and crispy, directly from the sheet pan for a casual, shareable appetizer or meal.
Tips
- Use high-quality, thick-cut tortilla chips to prevent sogginess and maintain a sturdy base.
- Make sure your shredded pork is well-seasoned and heated through before adding to the chips.
- For extra flavor, briefly toast your tortilla chips in the oven before adding toppings.
- Keep your sriracha mayo in a squeeze bottle for more precise and attractive drizzling.
- Prepare all your toppings in advance to ensure a smooth assembly process.
- Serve immediately after adding toppings to keep the chips crisp and prevent them from getting soggy.
- For a vegetarian version, substitute the pork with pulled jackfruit or seasoned tofu.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 40mg
