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Crispy Vietnamese Banh Mi Quesadilla

Crispy Vietnamese Banh Mi Quesadilla - featured image
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A quick and easy snack combining crispy toasted tortillas with savory lemongrass pork, pickled vegetables, fresh cilantro, and spicy mayo for a flavorful fusion treat.

Ingredients

Scale
  • 1/2 lb ground pork (225g), preferably lean pork shoulder mince
  • 2 cloves garlic, minced
  • 1 tbsp fish sauce (or soy sauce as substitute)
  • 1 tsp sugar
  • 1/2 tsp freshly ground black pepper
  • 2 stalks green onions, chopped
  • 1 medium carrot, julienned
  • 1/2 cup daikon radish, julienned
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 4 large flour tortillas
  • 1/3 cup mayonnaise
  • 1–2 tsp sriracha (adjust to taste)
  • A handful fresh cilantro leaves
  • Butter or oil for frying (unsalted butter preferred)

Instructions

  1. Prepare the pickled vegetables: In a bowl, combine rice vinegar, sugar, and salt. Stir until sugar dissolves. Add julienned carrots and daikon. Toss well and let sit for at least 15 minutes (10 minutes if short on time).
  2. Cook the pork filling: Heat a skillet over medium heat. Add a splash of oil, then garlic. Sauté until fragrant, about 30 seconds. Add ground pork, breaking it up with a spatula. Stir in fish sauce, sugar, and black pepper. Cook until pork is browned and cooked through, about 6-8 minutes. Stir in chopped green onions at the end. Adjust seasoning if needed.
  3. Make the spicy mayo: Mix mayonnaise and sriracha in a small bowl. Adjust heat to your liking and set aside.
  4. Assemble the quesadillas: Lay one tortilla flat. Spread a thin layer of spicy mayo over half. Add a generous scoop of pork, then a handful of pickled veggies and fresh cilantro leaves. Fold the tortilla over to create a half-moon shape.
  5. Cook the quesadillas: Heat a non-stick skillet over medium heat. Add a small pat of butter or a drizzle of oil. Place the folded quesadilla in the pan. Cook until golden brown and crispy, about 3-4 minutes per side. Press down gently with a spatula for even browning. Flip carefully to keep filling inside.
  6. Serve: Let the quesadilla rest for a minute before slicing into wedges. Enjoy warm with extra spicy mayo or your favorite dipping sauce.

Notes

[‘Use medium heat to avoid burning tortillas.’, ‘Do not overload filling to keep quesadilla crisp.’, ‘Press gently with spatula while cooking for even browning.’, ‘Add a splash of water or more fish sauce if pork feels dry.’, ‘Add cilantro just before folding to prevent wilting.’, ‘Reheat leftovers in skillet or toaster oven to maintain crispiness.’, ‘Thinly slice veggies for faster pickling and better flavor absorption.’]

Nutrition

Keywords: banh mi, quesadilla, Vietnamese, crispy, snack, pork, pickled vegetables, spicy mayo, fusion food

Find it online: https://cooksybite.com/crispy-vietnamese-banh-mi-quesadilla-recipe-easy-perfect-snack-idea/