Epic Pho-Inspired Beef Birria Tacos

Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the chilli, removing the seeds if less heat is desired (see Make it milder). Pick the mint leaves, discarding the stems. Coarsely grate the cheese.

Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Stir in the pho seasoning, stir-fry sauce and 125ml (½ cup) water and bring to a simmer. Reduce the heat to medium and cook, stirring, for 2 mins or until slightly thickened. Remove from the heat.

Strain the beef mixture through a sieve, reserving the sauce in a large bowl. Dip the tortillas, one at a time, into the reserved beef sauce, coating both sides, then put on the lined tray.

Divide the beef mixture, cabbage and cheese among the tortillas, then fold over to enclose the filling. Bake the tacos for 10 mins or until golden and crisp.

Divide the tacos among plates and top with the mint and chilli, if using. Serve with the remaining beef sauce for dipping. Enjoy!

Long chillies are typically mild, but if you prefer zero heat, omit the chilli or serve at the table for those who like it.