From one of Toronto's newest Vietnamese spots, this recipe is a modern Vietnamese take on tacos, using a traditional Central Vietnamese grilled chicken recipe. This dish incorporates fragrant Vietnamese herbs and spices such as lemongrass and turmeric and is topped with pickled radish, crispy fried shallots and drizzled with Sriracha aioli.
Method
Chicken Marinade 3 Steps
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Step 1
Cut chicken thighs (or tofu) into long, 3"-inch strips. Place in a medium-sized bowl.
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Step 2
Prepare all marinade ingredients. Mix all marinade ingredients with the protein.
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Step 3
Let marinaded protein sit for at least 2 hours in the fridge.
Sriracha Aioli 2 Steps
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Step 1
Mix all ingredients in a small bowl.
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Step 2
Add more Sriracha hot sauce to have a spicier kick.
Pickled Radish (Optional) 5 Steps
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Step 1
Peel white radish and shred radish into long, thin strands.
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Step 2
Sterilize pickling jar by soaking it and the lid in hot water for 10 minutes.
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Step 3
Mix water, vinegar and sugar in a jar. Add radish into the jar with the pickling liquid.
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Step 4
Add peeled, sliced beet if you the radish to turn red. Screw lid onto jar.
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Step 5
Leave overnight. You will see the best results after 24 hours of sitting out.
Assembly 6 Steps
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Step 1
Heat a non-stick frying pan or grill pan over medium heat. Add neutral oil and heat.
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Step 2
Cook chicken strips until golden brown or tofu until firm. Remove onto a plate once cooked.
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Step 3
Warm soft tacos on the frying pan or grill pan.
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Step 4
Place tacos on a plate. Add desired amount of protein.
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Step 5
Add toppings like shredded red cabbage, green lettuce, pickled radish and fried shallots.
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Step 6
Drizzle Sriracha aioli sauce.
Tags:
Cooking At Home
Toronto Recipes
Dzo Viet Eatery
Viet Da Nang Chicken Tacos
