Vietnamese Banh Mi Burritos

Name: Vietnamese Banh Mi Burritos
Prep time: 20 min
Cook time: 2 h 54 min
Total time: 3 h 14 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 lbs (900 g) pork shoulder or butt, cut into 2-inch (5 cm) chunks; 1 tbsp (15 ml) vegetable oil; 3 tbsp (45 ml) fish sauce; 2 tbsp (30 ml) soy sauce; 2 tbsp (25 g) brown sugar, packed; 4 cloves (20 g) garlic cloves, minced; 1 tbsp (6 g) fresh ginger, finely grated; 2 medium (60 g) shallots, thinly sliced; 1½ cups (360 ml) chicken or pork stock; 1 whole (100 g) lime, zest and juice reserved separately; ½ tsp (1 g) black pepper, freshly ground, to taste; 4 tortillas (240 g) large flour tortillas (8–10 inches/20–25 cm); 4 oz (115 g) pâté (liver or plant-based), at room temperature, at room temperature; 1 cup (150 g) pickled daikon and carrot strips (store-bought or homemade), drained; ½ cup (12 g) fresh cilantro leaves, loosely packed; 2 medium (30 g) fresh jalapeños, thinly sliced, seeds removed if less heat preferred; 2 tbsp (30 g) unsalted butter, melted

From the MyKitchenBank Kitchen

A creative fusion of Vietnamese banh mi sandwich flavors wrapped in grilled flour tortillas. Tender, braised pork butt is shredded and layered with creamy pâté, tangy pickled daikon and carrot, fresh cilantro, and spicy jalapeños, then wrapped snugly and grilled until the tortilla is golden and crispy. The result captures the bright, balanced flavors of a classic banh mi in a handheld, interactive format.

Prep: 20 min
Cook: 2 hr 54 min
Wait: 5 min
Total: 3 hr 19 min
Makes: 4 large burritos

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Ingredients

4 servings

For the Pork
2 lbs (900 g) pork shoulder or butt, cut into 2-inch (5 cm) chunks
1 tbsp (15 ml) vegetable oil
3 tbsp (45 ml) fish sauce
2 tbsp (30 ml) soy sauce
2 tbsp (25 g) brown sugar, packed
4 cloves (20 g) garlic cloves, minced
1 tbsp (6 g) fresh ginger, finely grated
2 medium (60 g) shallots, thinly sliced
1½ cups (360 ml) chicken or pork stock
1 whole (100 g) lime, zest and juice reserved separately
½ tsp (1 g) black pepper, freshly ground, to taste
For Assembly & Grilling
4 tortillas (240 g) large flour tortillas (8–10 inches/20–25 cm)
4 oz (115 g) pâté (liver or plant-based), at room temperature, at room temperature
1 cup (150 g) pickled daikon and carrot strips (store-bought or homemade), drained
½ cup (12 g) fresh cilantro leaves, loosely packed
2 medium (30 g) fresh jalapeños, thinly sliced, seeds removed if less heat preferred
2 tbsp (30 g) unsalted butter, melted

Equipment (7)

Large Dutch oven (5–6 quart/4.7–5.7 liter) with lid
Cutting board
Chef's knife
Large nonstick skillet or grill pan
Tongs
Two forks (for shredding pork)
Measuring cups and spoons

Steps

Before you start

Preheat oven to 325°F (163°C)
Cut pork butt into 2-inch (5 cm) chunks
Mince garlic, grate ginger, and thinly slice shallots
Zest and juice the lime, keeping them separate
Measure out fish sauce, soy sauce, brown sugar, and stock so they're ready to use

1
Brown the pork
- Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
- Working in two batches to avoid crowding, brown the pork chunks on all sides, 8–10 minutes total.
- This develops flavor through the Maillard reaction.
- Transfer the browned pork to a clean plate.
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Ready when: Pork is deeply browned on all surfaces but not cooked through
Tip: Don't overcrowd the pan; pork that's crowded will steam rather than brown. Work in two batches if needed for even browning.
2
Sauté aromatics
- In the same pot (with the browned-on bits at the bottom), sauté the sliced shallots, minced garlic, and grated ginger over medium heat, stirring often, until fragrant and softened, about 1–2 minutes.
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Ready when: Mixture is fragrant and shallots begin to soften
Tip: This is a short step—watch carefully so the aromatics don't burn. The pot should still be hot from browning the pork.
3
Build braising liquid
- Stir in the fish sauce, soy sauce, and brown sugar, scraping up any browned bits (fond) from the bottom of the pot.
- Return the browned pork to the pot.
- Pour in the chicken stock and add the lime zest.
- Stir well to combine.
- Bring the liquid to a gentle simmer over medium-high heat, about 2–3 minutes, then cover the pot with a lid.
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Ready when: Liquid reaches a gentle simmer and sugar is dissolved
Tip: Scrape the bottom of the pot to release all flavorful browned bits (fond)—they add depth to the braising liquid. Don't let it boil vigorously.
4
Braise pork in ovenOven 325°F / 165°C
- Transfer the covered pot to a preheated 325°F (163°C) oven.
- Braise for 2.5 to 3 hours, stirring once halfway through, until the pork is very tender and shreds easily with a fork.
- The pork is done when it breaks apart with minimal pressure and a fork pierces it without resistance.
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Ready when: Pork is very tender and shreds easily with a fork
Tip: If the pork hasn't reached the desired tenderness at 2.5 hours, continue braising in 15-minute increments. Oven temperatures vary.
5
Shred pork and finish
- Remove the pot from the oven and let it rest on the stovetop for 5 minutes.
- Using two forks, shred the pork directly in the pot, breaking apart any large pieces.
- Stir in the lime juice and season with the black pepper to taste.
- The pork should be moist and coated with the braising liquid.
- (At this point, the pork can be refrigerated in an airtight container for up to 2 days.)
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Ready when: Pork is shredded into bite-size pieces and is moist with braising liquid
Tip: Don't drain the braising liquid—it flavors and moistens the shredded pork. The liquid is essential for the final dish.
6
Assemble burritos
- Lay a warm flour tortilla flat on a clean surface.
- Spread about 1 tablespoon of pâté in a thin horizontal line across the center, about 2 inches (5 cm) from the bottom edge.
- Top the pâté with approximately 1/3 cup (2–3 ounces) of the shredded pork.
- Add a generous handful of drained pickled daikon strips, about 2 tablespoons of fresh cilantro leaves, and a few slices of jalapeño.
- Fold the bottom of the tortilla up over the filling, then fold in the sides, and roll tightly away from you, keeping the roll firm and compact.
- Repeat with the remaining 3 tortillas and filling.
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Ready when: Burritos are tightly rolled with all filling contained inside
Tip: Warm the tortillas slightly first—in a hot skillet for 10 seconds per side, or wrapped in foil in a 300°F (150°C) oven for 2 minutes—so they're pliable and won't tear when rolling.
7
Grill burritos until crispy
- Brush the outside of each burrito lightly with melted butter on all four sides.
- Heat a large nonstick skillet or grill pan over medium-high heat for 1 minute until hot.
- Place the burritos seam-side down in the pan and grill for 3–4 minutes, until the tortilla is golden brown and crispy.
- Using tongs, carefully flip each burrito and grill the opposite side for 2–3 minutes until evenly browned and crispy.
- Transfer to a serving plate.
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Ready when: Tortillas are golden brown and crispy on both sides
Tip: Don't skip brushing with butter—it helps the tortillas crisp up and brown evenly. Use tongs when flipping to avoid puncturing the burrito.

Good to know

Tips

For a quick weeknight meal, braise the pork the day before (or even 2 days ahead) and simply assemble and grill the burritos when you're ready to eat.
Warm the tortillas before rolling—a pliable tortilla won't crack and will roll more tightly, preventing the filling from escaping during grilling.
The grilling step is essential. It not only crisps the tortillas but also helps seal them so they hold together when eating. Don't skip it.
For a vegetarian version, replace the pork with marinated braised tofu (prepared the same way) or a medley of braised mushrooms, keeping all other components the same.

Make ahead

The pork can be braised up to 2 days ahead. Cool completely, store in an airtight container in the refrigerator, and gently reheat in a 300°F (150°C) oven for 10–15 minutes or on the stovetop over medium heat with a splash of water before assembling the burritos.

Storage & reheating

Assembled (ungrilled) burritos can be wrapped in foil and refrigerated for up to 1 day or frozen for up to 2 months. Leftover shredded pork can be refrigerated in an airtight container for up to 3 days. To reheat pork, warm in a skillet over medium heat with a splash of water. Grilled burritos are best eaten immediately but can be wrapped in foil and kept warm for up to 30 minutes.

Substitutions

pâté (liver or plant-based), at room temperature → Mayonnaise or cream cheese. Use 1 tablespoon per burrito for a milder, creamier version. This works well for those who dislike liver pâté.
pickled daikon and carrot strips (store-bought or homemade) → Quick-pickled carrots, beets, or cucumbers. Any acidic, slightly sweet pickled vegetable works well. The tanginess is key to the banh mi flavor profile.
pork shoulder or butt → Chicken breast or thighs, or ground turkey, braised or simmered. Adjust braising time: chicken breast will be done in 45 minutes to 1 hour at 325°F; ground turkey takes 20–30 minutes.
fresh jalapeños → Serrano peppers, Thai bird chilis, or banana peppers. Adjust amount based on heat preference. Banana peppers are mild and sweet; bird chilis are very hot.