I kind of like the Vietnamese banh mi sandwich. These are my current favorite sandwiches and I’ve been wanting to eat them. If you haven’t already, you need to do so ASAP. I love them so much I’ve even included them in my cookbook. Since the love was almost uncontrollable, I decided, what the hell, why not make them into nachos. You can put carrots and cucumbers in nachos, right? Yes! Yes, you can! This ended up being very delicious. Who knew nachos could be light? I mean seriously, these are so good I dug the goods left to right.
First you need some banh mi pork. I have you covered there and just let you make it in the slow cooker. You can also make it “the hard way” and throw it in a 350 degree oven for 2 hours, but you know, whatever your boat is. From there it’s as easy as nachos. Next thing you know, you’ve got a plate of nachos covered in delicious meat and veggies right in front of you. It will rock your world and you will never look at nachos the same way again!
Preparation time: 5 minutes
Slow cooker time: 8 hours low
Post slow cooker time: 15 minutes
yield: Serves 4 to 6
1 (2-3 lb) pork butt roast
1 cup chicken stock
1/4 cup soy sauce
2 TB fish sauce
1/2 teaspoon minced ginger
3 cloves of garlic, crushed
2 large carrots, julienned or shredded
1/4 cup rice vinegar
1 lime juice
1 bag cornflakes
2 cups shredded mozzarella cheese
1 cucumber, sliced
3 cups fresh cilantro leaves
1 jalapeño, thinly sliced
1. Place the butt in a 6 quart container slow cooker.
2. Pour in chicken broth, soy sauce, fish sauce, and stir in ginger and garlic.
3. Cover and simmer for 8 to 10 hours.
4. Meanwhile, in a small bowl, combine carrots and rice vinegar. Cover and refrigerate until ready to serve.
5. When the meat is done, shred the pork and stir in the lime juice.
6. Place the chips in the bottom of a thick oven-safe skillet. Sprinkle half of the cheese over the fries. Spread 1 cup of meat over chips and sprinkle with remaining cheese. Place the skillet in the oven on low to bake. Watch carefully and remove as cheese melts.
7. Top with carrot mixture, cucumber slices, cilantro leaves, and jalapeño slices and serve.
Ever pull out your garlic and it has a green center? It happens all the time. That green center is perfectly edible, but it adds bitterness to the garlic. If you end up with green cloves, you can easily dispose of them. Just follow this self-explanatory picture tutorial. Simply cut the cloves in half and peel off the green part straight away.