Viet Da Nang Chicken Tacos

2 hours 0 mins Prep Time

15 mins Cook Time

Written By

TasteToronto

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.

Ingredients

Chicken Marinade

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

Sriracha Aioli

1 cup mayonnaise
2 teaspoons Sriracha
2 teaspoons neutral oil

Pickled Radish (Optional)

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)

Garnish

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.