Author Notes
I love the taste of banh mi sandwiches, and I'm always looking for new ways to serve the components, especially since the pickled vegetables last for several weeks. I had some tortillas and the dish turned out great. I often use store-bought teriyaki sauce in a pinch, but feel free to make your own with this recipe (minus the salmon). —Leith Devine
Test Kitchen Notes
WHO: Leith Devine lives in Los Angeles where she creates creative recipes from unexpected ingredients.
WHAT: The Vietnamese banh mi takes on taco night.
HOW: Pickle crunchy carrots and radishes, shred teriyaki chicken, and fold it all into corn tortillas with cilantro, jalapeños, and queso fresco.
WHY WE LOVE IT: We love banh mi, and we love tacos—but who knew the two could work so well together? The fresh-pickled carrots and radishes bring crunchiness and a vinegared zing, the Sriracha adds heat, and the sweet, shredded teriyaki chicken reminds us of the meal's roots. Bet you can't just eat one. —The Editors
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Ingredients
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1
daikon radish, cut into matchsticks
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3
carrots, cut into matchsticks
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1/4 cup
cup white vinegar
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1/4 cup
unseasoned rice vinegar
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1 cup
water
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1/4 cup
sugar
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1 tablespoon
salt
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1 cup
mayonnaise
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2 tablespoons
sriracha
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2 teaspoons
Maggi seasoning
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2 pounds
chicken thighs, boneless
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1 cup
Thai barbecue sauce or teriyaki sauce
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1
package taco-size soft corn tortillas
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1
English cucumber, chopped
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2
jalapeño peppers, chopped
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1
bunch cilantro, chopped
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1
queso fresco cheese round, broken into small pieces (optional)
Directions
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Make the pickled vegetables: Put the white vinegar, rice vinegar, water, sugar, and salt into a canning jar or container with a lid and stir until the sugar is dissolved. Add the daikon and carrot matchsticks. Make sure all the vegetables are covered. Refrigerate up to a month.
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Make the "sauce": Mix the mayonnaise, sriracha, and Maggi seasoning together until combined. Refrigerate.
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Marinate the chicken in the Thai or teriyaki sauce for at least an hour or overnight. Barbecue, broil, or bake the chicken until brown and the internal temperature reaches 165 degrees. Cool and shred the chicken into small pieces.
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To assemble tacos: Warm corn tortillas directly over a gas burner, under the broiler, or on the grill. (You can also wrap them them in a wet paper towel two or three at a time and microwave for 30 seconds.)
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Spread about 1/2 teaspoon of the sriracha sauce on each warm tortilla, then put shredded chicken on top. Add the pickled vegetables and chopped cucumbers and jalapeños. Sprinkle with chopped cilantro. Add more sriracha sauce on top.
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If desired, sprinkle tacos with the soft queso fresco cheese.
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This recipe is great with marinated beef or pork strips, too!
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