Vietnamese Tacos from Kim Phat

Vietnamese Tacos


  •   Marinated Vegetables
  • 1 carrot, grated
  • 2 radish, thinly sliced
  • 4 slices red onion, finely chopped
  • 2 Lebanese cucumbers thinly sliced
  • 1 chili pepper, finely chopped (or more according to your taste)
  • 1 cup rice vinegar
  • ½ cup sugar
  • 1 pinch salt
  •   Meat
  • 2 pork chops or 2 chicken legs
  • 3 cloves garlic, crushed and chopped
  • 3 tbsp lemongrass, minced
  • ½ shallot, finely chopped
  • 2 tbsp maple syrup
  • 5 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 4 turns of black pepper
  • 8 corn tortillas


  1. Make the vegetable marinade by mixing together all the ingredients. Refrigerate for at least one hour.
  2. Meanwhile, marinate the meat by mixing together all the ingredients with the pork or chicken. Refrigerate for at least 30 minutes.
  3. Cook the meat on the barbecue until the internal temperature reaches 170F chicken or pork or simply bake in the oven.
  4. Cut the meat into pieces and spread it on a plate.
  5. Remove the vegetables from the marinade and place in a bowl.
  6. Heat the tortillas in the microwave for one minute.
  7. Place the meat and vegetables into the tacos and enjoy.



Vegetable oil

Fish sauce

Maple Syrup




Pork ribs



Rice vinegar

Chili pepper

Lebanese cucumber

Red onion


Tortillas au maïs