One-Pan Banh-Mi-Style Beef Tacos
with Pickled Cucumber and Sriracha Mayo
- Eggs
- Soy
- Wheat
- Sesame
Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chiles, and creamy spreads, the Vietnamese banh mi is one of our all-time favorite sandwiches. Here, we take all those same flavors and textures and channel them into some seriously delicious tacos. Tangy-sweet beef is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, and Sriracha mayo. Taco ’bout an epic dinner!
Ingredients
1 unit
Lime
1 unit
Mini Cucumber
¼ ounce
Cilantro
10 ounce
Ground Beef
5 teaspoon
Rice Wine Vinegar
4 ounce
Shredded Carrots
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Sriracha
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat, Sesame)
Not included in your delivery
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve lime. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Finely chop cilantro.
• In a small bowl, combine half the vinegar (you’ll use the rest later), juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. • Stir in cucumber. Set aside to quick-pickle.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper. • Turn off heat; transfer to a plate.
• Heat another drizzle of oil in same pan over medium-high heat. Add beef*; season with a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in sweet soy glaze and remaining vinegar. Bring to a simmer, then immediately turn off heat. Taste and season with salt and pepper.
• In a second small bowl, combine mayonnaise with Sriracha to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with saucy beef, carrots, pickled cucumber (draining first), and cilantro. Drizzle with Sriracha mayo. Cut remaining lime into wedges and serve on the side.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of sweet, tangy, and spicy flavors reminiscent of banh mi 🍲.
- Ease of prep: Customers found this quick and easy to make, perfect for busy weeknights.
- Suggestions: Consider pickling the carrots along with the cucumbers for extra crunch and flavor.
- Portions: Some felt the meat portion was small; adding a side like rice could make it more filling.
- Texture: The pickled cucumbers added a delightful crunch, though a few received soggy ones.
Reviews from our home cooks
The Banh-Mi-Style tacos were my favorite recipe so far. The one-pan easiness of the recipe makes you feel like a perfect home chef that can cook anything. But especially this recipe is just what you need if you want to satisfy a Vietnamese craving. I never liked the bulky bread of the traditional Banh-Mi, so this was the perfect call to my craving. I loved it and will be cherishing the recipe forever.
These were a bit more labor intensive than I prefer, but these were totally worth it! I wouldn't exactly say they are like banh mi, but the pickles (I added 1 tsp of sugar instead of 1/2), carrots, Sriracha sauce, and beef seasoning were still delicious.
It's so nice to have a different kind of taco. The sautéed carrots and pickled cucumber are really tasty. I spread the sriracha sauce on the top edge of the tortilla so it has an even flavor throughout.
This recipe is really close to tasting like an actual banh-mi. I added a little Maggi to my tacos as I was assembling them. It needed the Maggi
This dish had some of the best flavor of any recipe I've had yet through Hello Fresh. Top marks for the banh-Mi style beef tacos.
These banh-mi chicken tacos were wonderful. We totally loved the pickled cukes-what a quick and delicious brine-we will definitely be using this for other veggies on our own. The sweet soy and rice wine vinegar made an excellent glaze for the chicken and the lightly toasted carrots were a great addition.
Added lime zest and 3 cloves garlic to the beef as it browned, used the pickled "juice" from cucumbers instead of water to thin the sriracha mayo, possibly my favorite thing to date
I'm not sure this really qualifies as banh-mi, especially without pork... but it was tasty enough. I appreciated that there was enough veg with the carrot & cucumber (I added some finely shredded cabbage too) to give some good crunch in the taco. Would eat again. :)
Loved the combo of flavors with the pickled cucumbers and umami beef with a little sriracha zing.
These were amazing!!! Totally tasted like a banh mi! Super flavorful and lots of crunch.
