Banh Mi Sheet Pan Nachos with Fresh Herbs

Tortilla chips topped with juicy banh mi spiced meat, melty cheese and all your favorite frills! We’re taking Sheet Pan Nachos to the next level, friends! Easily customizable to use what you already have on hand, this quick dinner recipe is a win-win situation for everyone (especially the clean-up crew).

Nachos are one of my favorite cheat meals, ever. I grew up nuking them in the microwave (let’s be honest… you did too) and started to get more adventurous in my college days. I’ll continue to remain a fan of the traditional chips and cheese version, but there’s something extra special about piling on those additional toppings.

I absolutely love fusion cooking.

It enables me to use up whatever leftover ingredients from previous meals and ensures that nothing goes to waste. I did it with these Korean Crab Cake Sandwiches… as well as this Spinach and Artichoke Hot Crab Dip. So, so good.

Banh Mi Sheet Pan Nachos with Fresh Herbs

Serves: varies

Ingredients

FOR THE GROUND MEAT:

1 tsp. Peanut Oil
1 lb. Ground Pork, Chicken or Beef
2 Scallions, thinly sliced
3 Garlic Cloves, minced
2 tbsp. Sriracha
1 tbsp. Fish Sauce
1 tsp. Sugar
Juice of ½ lime
Zest of 1 Lime
Salt + Pepper, to taste

FOR THE NACHOS (as needed):

Tortilla Chips
Cheddar Cheese, shredded
Pickled Vegetables (Carrots, Cucumbers, Daikon Radish, Bell Peppers)
Fresh Jalapeños
Avocado Slices
Cilantro Stems + Leaves
Mint Leaves
Basil Leaves
Lime Wedges

Instructions

Preheat oven to 400F.
Meanwhile, heat oil in a large skillet over medium-high heat. Add ground meat, scallions, garlic and then sauté until fully cooked. About 10 minutes.
Whisk together the Sriracha, fish sauce, sugar, lime juice and zest in a small bowl. Add to browned meat and stir to combine. Turn off heat and add salt + pepper, to taste.
Pour tortilla chips in an even layer onto a large baking sheet. Top with cheese and seasoned Banh Mi meat.
Bake in the oven for 10 - 12 minutes, or until cheese is melted and chips are starting to brown around the edges.
Top with pickled veggies, jalapeños, avocado, cilantro, mint, basil and serve with lime wedges. Enjoy immediately.

NOTES ON BANH MI SHEET PAN NACHOS:

These bad boys were inspired by my Brunch-Style Banh Mi Sandwiches. If you want to plop a few eggs on top, that’ll be a super delicious addition.
I drizzled ours with garlic aioli and sriracha. Feel free to get creative here and use what you enjoy most. To make the aioli, simply whisk together a 1/2 cup mayonnaise with 4 minced cloves of garlic and 2 teaspoons of lemon juice. Taste and add salt, if necessary. You can also add a dab of mustard, if you prefer. FYI: my Alabama White Sauce would work great here as well.
Please remember: it’s always best to shred your own cheese instead of buying the pre-packaged version. It’s worth the extra step, I promise.