Banh Mi Guacamole
January 25, 2018
Usual guac stuff going on here, but I added fish sauce, mint, and cucumbers.
Chopped up pork in the pan.
Then I tossed in some fish sauce, soy sauce, rice vinegar, sriracha, and bbq and let it thicken.
Top the guac with the pork mixture and some pickled carrot and radish!
I served it with bread to drive home the banh mi flavors.
This guac 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!Banh Mi Guacamole
- 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
- pickled carrot and radish
- 1/2 cup Grated Carrot
- 1/2 cup grated radish
- 1 teaspoon Salt
- 1 pinch Sugar
- 1/2 cup Rice Vinegar
- guac
- 3 Avocados
- 1/2 cup finely diced cucumber
- 1/4 cup finely chopped mint
- 1/4 cup Finely 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
- for serving
- Bread
Instructions
- 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.
- Mix the pickle ingredients and allow to rest for a half hour.
- 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.
