Bahn Mi Nachos

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • 1 large carrot peeled and cut into matchsticks about 2 inches long
  • 1 medium daikon peeled and cut into matchsticks about 2 inches long
  • ½ cup vinegar
  • 2 tbs sugar
  • 1 tsp kosher salt
  • 2 cups shredded cooked pork or chicken, a rotisserie chicken would be perfect here
  • 2 tbs hoisin sauce
  • 1 12- oz bag tortilla chips you’ll probably only need about ⅔ of the bag, but this is just to be safe
  • 2 cups shredded mozzarella cheese
  • ½ a jalapeno sliced as thinly as you can manage (I used a mandolin)
  • Handful of cilantro finely chopped
  • 2-3 scallions finely chopped
  • 1 cup mayo you might not need all of it, but then again, you might
  • Sriracha sauce for topping


  1. COMBINE the sliced carrot and daikon with the vinegar, sugar, and salt in a medium bowl. Let set it for about 20 minutes. (Ideally this would sit for a few hours but the first batch soaked for almost no time before eating.)
  2. TOSS the shredded pork of chicken with the hoisin sauce and set aside.
  3. PREHEAT the oven to 400F. Line a large baking sheet with foil
  4. ARRANGE a few handfuls of chips into a single even layer on the sheet – use as many as you need to get a single full layer. Sprinkle over the top ¾ cup cheese, ¾ cup of the pork or chicken mixture, and about a third of the jalapeno slices. Spread out a second layer of chips and repeat the process. Then spread out a third layer of chips, using only about three-quarters the amount you used before, so there’s plenty of space between the new chips. Sprinkle on the remaining cheese, pork/chicken, and jalapeno.
  5. BAKE the nachos for about 10-15 minutes, checking them after 5 minutes and every 2 minutes thereafter to make sure the cheese is melting but the chips aren’t burning. When the cheese is all melted and the chips are slightly browned, remove them from the oven.
  6. DRAIN the carrot/daikon mixture and set it aside.
  7. TOP the baked chips with the carrot/daikon mix, the chopped cilantro, and the chopped scallion. Using a spoon or a squeeze bottle, top the chips with mayo and sriracha to taste (I like to leave some areas without, for people who like it less spicy). Eat immediately! Nachos are best right out of the oven and only go downhill from there. Not that you’re likely to have leftovers, in my experience.

Recipe Notes

I suppose you could eat these at other sports watching events or any seated occasion where you don’t really need your hands. I realize that excludes most parties, game nights, picnics, etc. What can I say, these are not easy to eat (neatly, at least), just easy to love.