Viet Da Nang Chicken Tacos | TasteToronto
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Viet Da Nang Chicken Tacos

2 hours 0 mins Prep Time

15 mins Cook Time

Ingredients

  • 2 pounds skinless, boneless chicken thighs (or 2 packets firm tofu)

  • 1 teaspoon ground turmeric

  • 1 teaspoon lemongrass, chopped

  • 1 teaspoon fish sauce

  • 1 teaspoon oyster sauce

  • 1 teaspoon chicken powder

  • 4 teaspoons granulated sugar or honey

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 2 cloves garlic, minced

  • 1 tablespoon white onion, minced

  • 1 tablespoon green onion, minced

  • 2 tablespoons neutral oil

  • 1 cup mayonnaise

  • 2 teaspoons Sriracha

  • 2 teaspoons neutral oil

  • 1 white radish

  • 1/2 cup granulated sugar

  • 1/2 cups white vinegar

  • 1/2 cup water

  • Add peeled beet to get red colour (optional)

  • Shredded red cabbage

  • Shredded green cabbage

  • Pickled radish

  • Fried shallots

  • 4" or 5" inch soft tacos

Directions

Chicken Marinade

3 Steps

  • Step 1

    Cut chicken thighs (or tofu) into long, 3"-inch strips. Place in a medium-sized bowl.

  • Step 2

    Prepare all marinade ingredients. Mix all marinade ingredients with the protein.

  • Step 3

    Let marinaded protein sit for at least 2 hours in the fridge.

Sriracha Aioli

2 Steps

  • Step 1

    Mix all ingredients in a small bowl.

  • Step 2

    Add more Sriracha hot sauce to have a spicier kick.

Pickled Radish (Optional)

5 Steps

  • Step 1

    Peel white radish and shred radish into long, thin strands.

  • Step 2

    Sterilize pickling jar by soaking it and the lid in hot water for 10 minutes.

  • Step 3

    Mix water, vinegar and sugar in a jar. Add radish into the jar with the pickling liquid.

  • Step 4

    Add peeled, sliced beet if you the radish to turn red. Screw lid onto jar.

  • Step 5

    Leave overnight. You will see the best results after 24 hours of sitting out.

Assembly

6 Steps

  • Step 1

    Heat a non-stick frying pan or grill pan over medium heat. Add neutral oil and heat.

  • Step 2

    Cook chicken strips until golden brown or tofu until firm. Remove onto a plate once cooked.

  • Step 3

    Warm soft tacos on the frying pan or grill pan.

  • Step 4

    Place tacos on a plate. Add desired amount of protein.

  • Step 5

    Add toppings like shredded red cabbage, green lettuce, pickled radish and fried shallots.

  • Step 6

    Drizzle Sriracha aioli sauce.

Ingredients

  • 2 pounds skinless, boneless chicken thighs (or 2 packets firm tofu)

  • 1 teaspoon ground turmeric

  • 1 teaspoon lemongrass, chopped

  • 1 teaspoon fish sauce

  • 1 teaspoon oyster sauce

  • 1 teaspoon chicken powder

  • 4 teaspoons granulated sugar or honey

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 2 cloves garlic, minced

  • 1 tablespoon white onion, minced

  • 1 tablespoon green onion, minced

  • 2 tablespoons neutral oil

  • 1 cup mayonnaise

  • 2 teaspoons Sriracha

  • 2 teaspoons neutral oil

  • 1 white radish

  • 1/2 cup granulated sugar

  • 1/2 cups white vinegar

  • 1/2 cup water

  • Add peeled beet to get red colour (optional)

  • Shredded red cabbage

  • Shredded green cabbage

  • Pickled radish

  • Fried shallots

  • 4" or 5" inch soft tacos

Tags:

Cooking At Home

Toronto Recipes

Dzo Viet Eatery

Viet Da Nang Chicken Tacos