Chicken Banh Mi Tacos Recipes

CHICKEN BANH MI

Steps:

• 1. Combine the vinegar, 1 cup water, sugar, and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
• 2. Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup soy sauce and 3 sprigs cilantro and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Tear the chicken into shreds and toss with 1/3 cup mayonnaise, Sriracha, and the remaining 1 tablespoon soy sauce.
• 3. Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers, and cilantro leaves to each sandwich and serve immediately.

CHICKEN BANH MI TACOS

Steps:

• Marinate the chicken: Combine the lemongrass, soy sauce, sesame oil, fish sauce, garlic, ginger, lime juice and ½ teaspoon pepper in a food processor and puree to make a coarse paste. Transfer the paste to a large resealable plastic bag, add the chicken, squeeze out the air and seal. Gently move the chicken around inside the bag to coat. Refrigerate at least 30 minutes or up to 2 hours.
• Marinate the vegetables: Whisk the vinegar, sesame oil, honey and ½ teaspoon salt in a medium bowl. Add the carrots, radishes and jalapenos and stir to coat. Cover with plastic wrap and refrigerate 20 minutes.
• Make the tacos: Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the chicken from the marinade and grill until just cooked through, 5 to 8 minutes per side. Transfer to a cutting board; slice the chicken against the grain and brush with the hoisin sauce.
• Combine the sour cream, lime juice, Sriracha and scallions in a blender; blend until smooth. Heat the tortillas in a dry skillet or in the microwave. Divide the chicken among the tortillas. Drain the marinated vegetables and add to the tacos. Drizzle with the lime crema. Top with more scallions, cilantro and sesame seeds. Serve with lime wedges.