This Banh Mi Guacamole is a perfect mashup of some of my favorite flavors! This delicious twist brings together the bright and fresh flavors of Banh Mi with the creamy indulgence of guacamole. All the things you like about Banh Mi, like marinated meat, fresh herbs, pickled vegetables, and a crusty baguette, combined with the rich and creamy avocado goodness of guacamole. The tangy pickled carrot and the cool, creamy avocado create a perfect blend of flavors that adds a whole new dimension to your guac!

What inspired this recipe?

Vietnamese inspired guac has been on my list for awhile, but the original idea was to borrow the flavors of bun vermicelli, and convert that to guac. Something about it never really felt complete in my mind. I was ready to finally do it anyways this past week, but when I was on the way to the store I passed a banh mi shop and realized that this would be a better thing for this guacamole to be inspired by. I made a few tweaks to my original recipe, bought a baguette, and this banh mi guac was born!

Making the guac

Usual guac stuff going on here at first, but then I added fish sauce, mint, and cucumbers.

Cooking the bbq pork

I used chopped up country pork ribs for this instead of ground pork. I thought the texture would be better with the chopped pork. That way it would taste more like what you would get on a banh mi to bring that flavor and texture to the guacamole.

Add the pork to the pan with some oil to brown and crisp up. Then I tossed in some fish sauce, soy sauce, rice vinegar, sriracha, and bbq and let it thicken.

Serving the Banh Mi Guac

First put the guac in the serving dish, then add the bbq pork on top, then the pickled veggies and cilantro. Serve it with more of the pickled veggies on the side and some toasted bread.

I am all about that pickled carrot and radish! It’s just a quick pickle – shred the veggies and soak them in some vinegar, salt, and sugar until pickley.

I served the guacamole with bread to drive home the banh mi flavors.

This banh mi guacamole came out awesome! It wasn’t a big enough departure from traditional guac that your picky friends would be scared to eat it, but you could definitely taste the banh mi influence. Just don’t tell them about the fish sauce. I think I am going to start dumping meat on top of my guac more often!

Update – I did in fact start dumping meat on my guac more often! Like this buffalo chicken guac.

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Banh Mi Guacamole

Guacamole inspired by the flavors of a banh mi sandwich, including bbq pork, pickled carrot and radish, cucumbers, hot peppers, cilantro and mint.

Prep Time30

Cook Time40

Total Time1 10

Course: Appetizer

Cuisine: American, Mexican, Tex-Mex, Vietnamese

Keyword: Dip, Mash-Up, Spicy

Servings: people

Calories: 336kcal

Ingredients

Pickle

1/2 cup grated carrot
1/2 cup grated radish
1 teaspoon salt
1 pinch sugar
1 cup rice vinegar

Pork

1/2 pound boneless country style pork ribs chopped small
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons sriracha
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon BBQ sauce
1/2 cup water

guac

3 avocados
1/2 cup finely diced cucumber
1/4 cup finely chopped mint
1/4 cup fiinely chopped cilantro
1 lime juice
1 teaspoon fish sauce
1/2 clove garlic grated
1 teaspoon grated ginger
3 red chile peppers minced plus some rounds for garnish
bread

Instructions

Mix the pickle ingredients and allow to rest for a half hour.
Sear the pork in a very hot pan, then add the rest of the ingredients. Simmer on low until the pork is tender and the liquid has reduced to a thick sticky sauce, 30 min.
Mix the quac ingredients and season with salt to taste, and more lime if needed.
Slice the bread and toast for serving.
place the guac in a bowl. Top with the pork and the pickled carrot and radish. Top with a few chile pepper rounds. Serve with the bread and also some chips.

Nutrition