YIELD: 16 tacos
For Vietnamese spicy mayo:
1 cup mayonnaise
1 ½ Tbsps. sriracha
1 Tbsp. lemon juice
½ tsp. salt
For pickled daikon and carrots:
½ lb. carrots
½ lb. daikon radish
3 cups warm water
3 Tbsps. distilled white vinegar or rice vinegar
2 Tbsps. sugar, or more to taste
2 Tbsps. salt
16 Vietnamese steam bun pockets
16 Tbsps. Vietnamese spicy mayo
1 lb. pork belly, cooked and shredded
1 lb. cucumber, shaved paper thin
1 lb. pickled daikon and carrots
bunch of fresh cilantro, including stems
lime wedges, as needed, for garnish
radish slices, as needed, for garnish
1. For spicy mayo: Combine all mayo ingredients and refrigerate until needed.
2. For pickled daikon and carrots: Combine water, vinegar, sugar and salt in bowl until dissolved. Place carrot and daikon mixture in container with lid. Pour liquid over carrot and daikon, close container and allow to pickle in refrigerator for 3 to 5 days, or to desired sourness.
3. For tacos: Heat steam buns and spread with 1 Tbsp. spicy mayonnaise each bun followed by 1 oz. shredded pork. Top with 1 oz. cucumber, 1 oz. pickled vegetables and generous pinch fresh cilantro (stems and all). Serve with shredded radish and lime wedge.