Banh Mi Sheet Pan Nachos with Fresh Herbs
Serves: varies
  • 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
  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. Pour tortilla chips in an even layer onto a large baking sheet. Top with cheese and seasoned Banh Mi meat.
  5. Bake in the oven for 10 - 12 minutes, or until cheese is melted and chips are starting to brown around the edges.
  6. Top with pickled veggies, jalapeños, avocado, cilantro, mint, basil and serve with lime wedges. Enjoy immediately.
Recipe by Slice of Jess at