Snacking recipe: Vietnam meets Mexico in these bánh mì nachos

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      If you’re a fan of warm weather cuisines, here’s a way to combine a Southeast Asian lunching fave and an ever-popular Mexican snacking dish.

      This recipe from Tostitos draws inspiration from the popular Vietnamese sandwich bánh mì—itself a fusion of Vietnamese meats and vegetables, like cilantro and daikon, with French baguettes and pâté—to combine with and offer a fresh spin on enjoying classic Mexican nachos, with both meat and vegetarian options possible.

      Bánh mì nachos


      1 bag (275 grams) Tostitos Hint of Lime flavour tortilla chips
      2 tbsp vegetable oil
      1 lb ground pork
      4 cloves garlic, minced
      1 tbsp freshly grated ginger
      1 tbsp fish sauce
      3 tbsp sriracha hot sauce, divided
      2 cups shredded mozzarella cheese, divided
      1/2 cup boiling water
      1/2 cup granulated sugar
      1/2 cup rice wine vinegar
      1 tsp salt
      1 cup matchstick carrots
      1/2 cup matchstick cucumber
      1 jalapeño, thinly sliced
      1/3 cup mayonnaise
      1/3 cup cilantro leaves
      2 tbsp sliced green onion

      Tip: Substitute ground turkey for pork, or tofu for a meatless option.


      Heat oil in large skillet set over medium-high heat; cook pork with garlic and ginger, breaking up with a wooden spoon, for 8 to 10 minutes until cooked through. Stir in fish sauce and 2 tbsp of the sriracha.

      Spread half of the Tostitos Hint of Lime flavour tortilla chips on lightly greased large, rimmed baking sheet.

      Sprinkle one-third of the mozzarella cheese and half of pork mixture over top. Repeat layers; top with remaining mozzarella cheese.

      Bake in 375 F (190 C) oven for 10 to 12 minutes or until cheese is melted.

      Meanwhile, combine 1/2 cup boiling water with white sugar, rice wine vinegar, and salt. Combine carrots, cucumber, and jalapeños in heat-proof bowl or jar. Top with vinegar mixture and let stand for at least 10 minutes or up to 1 hour; drain well.

      Stir remaining sriracha with mayonnaise.

      Sprinkle quick pickled carrots, cucumber, and jalapeño over nachos. Drizzle with sriracha-mayonnaise mixture.

      Sprinkle cilantro and green onion over top.