"just a friendly reminder that banh mi sheet pan nachos are a thing, and you should probably add them to your meal rotation soon!"
Banh Mi Style Sheet Pan Nachos
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Prep time 15mins
Cook time 8mins
Serves or Makes: 6-8 servings
Recipe Card
ingredients
To make pickled red onions
- 1/2 large red onion, sliced
- 1 cup rice wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 large garlic clove, halved
- 1 teaspoon black peppercorns
ingredients
To make spicy mayo
- 1/4 cup mayonaisse
- 1 tablespoon sriracha
- 1 tablespoon fresh lime juice
ingredients
For the nachos
- 1 pound garlic-ginger sausage, or other sausage
- 1 teaspoon sesame oil
- tortilla chips, as needed
- 1/2 cup grated carrots
- 5 medium radishes, thinly sliced
- 1/2 cup kimchi, Chopped
- 1/2 cup cilantro, chopped
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds
- 2 limes, cut into wedges
Method
To make the pickled red onions
Step 1
Place red onion in a colander. Bring about 1 quart (4 cups) of water to a boil, then pour over onions to blanch.
Step 2
In a glass jar with lid, place vinegar, salt, sugar, garlic, and black peppercorns. Place onions inside, put the lid on, and shake well. Refrigerate for 1 hour.
To make spicy mayo
Step 1
Combine mayo, sriracha, and lime juice in a small bowl, then whisk to combine. Set aside.
To assemble nachos
Step 1
Heat a large cast iron skillet over medium-high heat, then add sesame oil and 1 tablespoon olive oil. Remove sausage from casing, then add to hot pan and break up with a fork. Cook about 5-7 minutes, or until sausage is fully cooked through. Set aside.
Step 2
Cover the bottom of a baking sheet with a layer of tortilla chips, then broil on high for about 2 minutes, just to warm up the chips. Top with cooked sausage, pickled red onion, grated carrots, sliced radish, kimchee, cilantro, scallions, and sesame seeds. Drizzle the entire pan with spicy mayo. Serve with lime wedges.