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Banh Xeo Tacos

This is a special recipe I created for my housewarming party a few years ago. It's a modern fusion take on a popular and favorite Vietnamese dish with another favorite for many...Tacos! Who doesn't love tacos? Instead of refried pinto beans or black beans, I made refried mung beans, which is what's traditionally used with making the traditional banh xeo. It was definitely a fun dish to make, definitely among one of my favorite original recipes!
Print Recipe
Prep Time 4 hours 35 minutes
Cook Time 30 minutes
Course Appetizer, Main Course
Cuisine fusion, vietnamese

Ingredients
  

Main Ingredients

  • 1 pack Mini flour tortillas
  • Cole slaw kit (To save time, most grocery stores sell a kit,..or you can just make your own)
  • 1 lbs Ground Pork
  • 1 lbs Shrimp Peeled and chopped
  • 1 tbsp Fish Sauce
  • 1 tsp Cumin
  • 1 tsp Black Pepper
  • 1 tsp White Pepper
  • 2 clove Garlic

Refried Mung beans

  • 1 pack Mung beans
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 2 tsp Chicken powder
  • ¼  cup Heavy cream add more as needed
  • ¼  cup water add more as needed

Tortilla dip

  • 1 tsp Turmeric
  • 1 tsp Garlic power
  • ¼  Butter (half a stick)

Creamy Cham Sauce

  • 2 tbsp Mayo I used Kewpie brand
  • 1 tsp Fish Sauce
  • 1 Lime
  • 1 tsp Sugar
  • 1 tsp Garlic powder

Garnish

  • Cilantro
  • Mint
  • Black pepper

Instructions
 

Refriend mung beans

  • Soak a package of mung beans overnight or for a day (change water once or twice).
  • Boil in water until soften. Put heat on low and cover the pan. Let the beans further soften (about 30-40  min on low heat).  Slightly drain (it's okay to reserve a little water for the refried beans)....You can set aside about 1/4 cup of the cooked whole mung beans for garnishing.
  • In a pan, melt about half a stick of butter and some chopped garlic and cook the mung beans in it, medium heat. Stir and mash beans in pan, add salt, garlic powder, chicken flavoring, and cumin. Add water and/or heavy cream a tsp at a time if beans get too dry. Optional, mix in a tiny bit of shredded cheese.
    Tip: The refried beans can be made a day ahead to save time.

Filling

  • Fry garlic in oil until light golden, Add pork, salt, black/white pepper, fish sauce, a bit of chicken flavor and garlic powder. Mix thoroughly and cook until almost done, add shrimp and mix/cook til shrimp is done cooking. This can be made a day ahead of time and warmed up when ready for assembly to save time.

Prepping Tortillas

  • Melt the butter on a pan and mix in turmeric. Lightly toast the tortillas, both sides, in the mixtures on low heat (so the butter doesn't burn). Place them all aside for assembly.

Assembling

  • Line tortillas with a thin layer of refried beans, add filling, and coleslaw. Garnish with chopped cilantro and mint, and drizzle creamy cham sauce on top