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Super Snacks: Banh Mi Waffle Fry Nachos

Posted by on January 28 2013 in Cheese, Featured, Pig, Recipe, Veggie

Banh Mi Waffle Fry Nachos

So, there’s like some sort of sporting event coming up soon.  I did some Googling and it turns out it is called the “Super Bowl.”  Huh.  Sounds like an excuse to make some fancy nachos to me.

I’m kidding. I know what the Super Bowl is.  And I know that nachos must be present.  Sometimes sandwiches are invited to the party, as well. These nachos are a reinterpretation of a banh mi, which is a Vietnamese sandwich of grilled meats and pickled vegetables.  But, since I have no bread in the house besides 45-calorie sliced bread (Thanks a lot, Sarah Lee, nobody does it like you, you know) and my pantry looks like a mystery basket from Chopped, I decided to do this thing.  I pickled vegetables.  That’s a phrase I’ve never uttered.  I also used my crockpot to make an Asian marinated pork loin.  Surely these things belong on waffle fries, sprinkled with cheese.

Yes, it was meant to be.

Banh Mi Nachos

Banh Mi Waffle Fry Nachos

A bag of frozen waffle fries, cooked as directed & salted
pulled pork (make it how you like or follow my recipe below)
a bag of shredded cheese
veggies for pickling, sugar and vinegar
fresh basil
sour cream
hot sauce

For the pork: buy an unseasoned tube of pork loin and throw it in the crockpot with 1/2 tsp ginger, 1 tsp salt, 1/2 tsp black pepper, 2 cloves of garlic, 1/4 cup of soy sauce and a can of chicken broth.  Cook on low for 6 hours.  Shred with a fork and add additional seasonings like cumin, chili powder and red pepper flakes.  There.  Perfect-o.

For the veggies: Cut a carrot, a zucchini and an onion into thin strips.  Then get a saucepan ready with 1 cup of water, 1 cup of sugar and 1 cup of vinegar.  Throw in the veggies and bring to a boil for 5 minutes.  Remove from heat and cool to room temperature.  You can store these in the pickling liquid for up to 2 weeks.

To assemble the nachos: On cooked waffle fries layer cheese, pulled pork and pickled veggies.  Bake until melty (about 10 minutes at 400 degrees).

For toppings, mix together 1/2 cup sour cream with 2 tbsp hot sauce and drizzle over the top.  Chop up some fresh basil for the top, as well.

Happy football-ing and nacho-ing, everybody!

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“Hungry monster” is Renee from http://attackofthehungrymonster.blogspot.com/, a cooking and (occasional) crafting site.  She’s a self-taught home chef who likes to put her own spin on classic recipes.  Go visit her blog and say hi.  Or follow her on Twitter  @athungrymonster or on Instagram

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One Response leave one →
  1. January 29, 2013

    Love this unique twist on nachos. I’m absolutely going to try this, may be for that thing going on on Sunday that you mentioned ;)

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