The crispy chips stay crunchy under juicy pork. The pork is rich with lemongrass and garlic. A creamy cheese sauce brings everything together in one bite.

I remember the first time I made these nachos for friends. Everyone loved them right away! The pickled carrots and fresh radishes add a bright crunch. Scallions and cilantro give a fresh, herby taste. The spicy mayo drizzle adds the right touch of heat and tang. A splash of lime juice makes it pop even more.

My twist is a bit of kimchi. It adds a deep, bold flavor that takes these nachos to the next level. This recipe is inspired by the Bánh Mì sandwich. It’s simple, tasty, and great for any party. Serve it on a tray or fresh from the pan. These bites always disappear fast!

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What are Bánh Mì Nachos?

Bánh Mì Nachos are a fun mix of Vietnamese and Tex-Mex food. Think of them as nachos with all the bold, fresh flavors of a Vietnamese Bánh Mì sandwich.

You start with crispy tortilla chips instead of bread. Then add savory pork, a bit of mayonnaise or butter, and some pickled carrots and daikon for crunch and tang.

Top it all with fresh herbs like cilantro and basil. Add a few slices of jalapeño or chili peppers for spice. If you want a richer flavor, a touch of pâté works great too.

I made these once for a Super Bowl party, and they were gone in minutes! Everyone loved the mix of crunchy, creamy, and spicy. It’s a snack that’s fun, fresh, and perfect for sharing.

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Ingredients for Bánh Mì Nachos

To make Bánh Mì Nachos, you need the perfect mix of textures and flavors. Over the years, I’ve experimented with different combinations, and this one never fails to impress. Start with:

• Crunchy, Sturdy Tortilla Chips – A good base is key! You need chips that hold up against all the toppings without getting soggy.
• Hot & Spicy Nacho Cheese Sauce – This adds a creamy, rich layer. I personally love the extra heat—it reminds me of the bold flavors I grew up eating.
• Umami-Packed Vietnamese Seasoned Pork – This is where the magic happens. The pork is deeply flavorful and ties everything together.
• Pickled Carrots, Daikon, and Pickled Jalapeños – These add a Tangy, Slightly Sweet, and Spicy kick. I remember the first time I tried pickled daikon in a bánh mì, and I was hooked—it brings the perfect balance to rich flavors.
• Creamy, Spicy Mayo (Sriracha + Japanese Mayo) – This gives that extra bit of Heat and Smoothness. A little drizzle goes a long way!
• Fresh Cilantro – Adds a Herby, Bright touch to balance the Richness. Even if you’re not a huge fan, trust me—this ingredient makes a difference.

To prepare the Vietnamese Seasoned Pork, cook the following together:

• Ground Pork – I always use this because it absorbs flavors so well. You can swap it with Ground Chicken, Turkey, or Ground Beef, but pork gives the most authentic taste.
• Aromatics (Garlic, Shallots, Lemongrass) – These build a deep, fragrant flavor. One trick I’ve learned? Keeping minced Lemongrass in the freezer makes cooking so much easier!
• Fish Sauce, Soy Sauce, and Oyster Sauce – These add Umami, Depth, and Saltiness, making the pork irresistibly savory.
• Brown Sugar – Just a touch brings Sweetness to balance the Salty notes.
• Minced Lemongrass from the Asian Grocery Store – A lifesaver! It’s already chopped and ready to use, and it stays fresh in the Freezer for months.

Once everything is ready, start layering the nachos and let the flavors shine. Every bite is a perfect mix of Crunchy, Creamy, Spicy, and Herby goodness—just like the best parts of a Bánh Mì, but in nacho form!

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How to Make Bánh Mì Nachos

Making Bánh Mì Nachos is simple and fun, and trust me, once you try this twist on the classic Vietnamese sandwich, you’ll be hooked!

Step 1: Make the Pork Topping

Let’s start by heating a 10.5-inch fry pan over medium heat with some oil. Once the pan is warm, add ground pork and break up the meat as it cooks. I always find that using a wooden spoon helps with this step.

Now, toss in minced garlic, shallots, and lemongrass, letting them sauté until fragrant—this is where the kitchen starts smelling amazing. Stir in soy sauce, oyster sauce, fish sauce, and a touch of brown sugar for that perfect balance of umami and sweetness.

Occasionally stir to make sure the pork heats evenly. Once it’s fully cooked, remove from heat and set aside.

Step 2: Heat the Nacho Cheese Sauce

In a small pot, gently warm up the nacho cheese sauce over low to medium heat. I’ve learned that keeping the heat low is key—you don’t want it to overheat and separate. Stir frequently to help it condense just enough while staying smooth.

When you see a gentle bubble, turn off the heat and keep it warm for easy drizzling later.

Step 3: Make Spicy Mayo

Now, let’s bring in a little heat. In a bowl, combine Japanese mayo with Sriracha, adjusting the spice preference to your liking. I personally love a bit more kick, so I always add an extra squeeze.

Mix until fully combined, then pour it into a squeeze bottle—this makes drizzling super easy and mess-free.

Step 4: Assemble the Bánh Mì Nachos

Now comes the fun part—putting it all together! Spread the tortilla chips on a big serving dish. Add the Vietnamese-seasoned pork in a nice, even layer. Top with pickled carrots, daikon, and jalapeños. They add a bright, fresh crunch.

Pour on the spicy mayo and warm cheesy sauce. Be generous so each chip gets some. Finish it off with fresh cilantro. That little green adds a nice pop. I like to spread it all out evenly so each bite is tasty.

If you’re hosting, make a nacho bar! Everyone can build their own plate. It’s fun, and no one misses out. At my house, this dish is gone fast!

Leftover Storage & Reheating

If you have leftovers, it's best to store everything separately to keep the chips from getting soggy. I’ve made the mistake of storing everything together before, and trust me, it doesn’t turn out well! Follow these steps to keep your Bánh Mì Nachos fresh:

• Store the assembled ingredients like the pork, toppings, and cheese sauce in sealed containers in the fridge for up to 3-4 days.
• Keep the chips at room temperature in a closed bag to maintain their crispiness.
• When reheating, gently warm up the cheese sauce on the stove or use the microwave, but be careful not to overheat, as it can condense and lose its smooth texture.
• The pork should be reheated slowly to avoid it becoming dry out, which can affect the taste.
• Once everything is ready, simply reassemble your Bánh Mì Nachos for a fresh and flavorful experience.

From my experience, storing the ingredients properly makes all the difference. This way, everyone can take the amount they want, and serving everything fresh ensures every bite is just as delicious as when it was first made!

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🔍 Expert Tips for Bánh Mì Nachos

• Use leftover roast pork or rotisserie chicken in a pinch:
  If you're short on time, shredded roast pork or even pulled rotisserie chicken can save the day. I once used leftover lemongrass chicken—it still tasted amazing with the toppings. Just warm it up and toss with a bit of soy sauce or hoisin for that Vietnamese flavor kick.
• Chill your pickled veggies slightly before serving:
  Cold pickled carrots and daikon add a crisp contrast to the warm chips and meat. I keep mine in the fridge until the very last minute. That cool crunch always surprises guests in the best way.
• Layer sauce beneath and on top:
  Add a thin base of spicy mayo under the pork before the other toppings. It keeps the chips from drying out. I used to only drizzle on top, but this method gives every layer more flavor and moisture.
• Grate cheese directly over the hot pork layer:
  If you’re skipping cheese sauce, finely grate cheddar or mozzarella over the warm pork so it melts naturally. I learned this by accident when I ran out of sauce—it worked beautifully and added a gooey layer without needing a stovetop.
• Add pickled jalapeños for extra punch:
  Pickled jalapeños blend better than fresh ones. They give heat without overpowering. I mix them with the carrots and daikon so they mellow out a bit and add a balanced bite.
• Use parchment or foil under your nachos:
  If you're baking or broiling the nachos to melt cheese, use parchment or foil. It keeps cleanup easy and the chips from sticking. I forgot once and had to scrape everything off the tray—not fun.

What Sauce is commonly eaten with

• Thai Seafood Sauce
• Lasagna Soup 
• Eel Sauce