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Serves
6
Creator Notes
I devour the taste of banh mi sandwiches, and I am continuously procuring for trace new ways to attend the parts, especially since the pickled vegetables remaining for several weeks. I had some tortillas and the dish changed into out huge. I in overall exercise retailer-equipped teriyaki sauce in a pinch, however in reality feel free to assemble your have 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 substances.
WHAT: The Vietnamese banh mi takes on taco night.
HOW: Procure 22 situation crunchy carrots and radishes, shred teriyaki rooster, and fold it all into corn tortillas with cilantro, jalapeños, and queso fresco.
WHY WE LOVE IT: We devour banh mi, and we devour tacos—however who knew the 2 can also work so properly together? The new-pickled carrots and radishes declare crunchiness and a vinegared zing, the Sriracha provides warmth, and the sweet, shredded teriyaki rooster reminds us of the meal’s roots. Bet chances are you’ll per chance also’t correct employ one. —The Editors
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Test Kitchen-Permitted
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Your Handiest Mash-Up Recipe
Contest Winner
Substances
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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
rooster thighs, boneless
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1 cup
Thai barbecue sauce or teriyaki sauce
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1
equipment taco-dimension snug 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 spherical, broken into puny objects (not mandatory)
Instructions
- Bring together the pickled vegetables: Put the white vinegar, rice vinegar, water, sugar, and salt exact into a canning jar or container with a lid and dash except the sugar is dissolved. Add the daikon and carrot matchsticks. Be obvious the total vegetables are covered. Refrigerate as a lot as a month.
- Bring together the “sauce”: Mix the mayonnaise, sriracha, and Maggi seasoning together except blended. Refrigerate.
- Marinate the rooster within the Thai or teriyaki sauce for not not as a lot as an hour or overnight. Barbecue, broil, or bake the rooster except brown and the inner temperature reaches 165 levels. Chilly and shred the rooster into puny objects.
- To assemble tacos: Warmth corn tortillas straight over a gasoline burner, below the broiler, or on the grill. (You shall be ready to moreover wrap them them in a moist paper towel two or three at a time and microwave for 30 seconds.)
- Spread about 1/2 teaspoon of the sriracha sauce on every warmth tortilla, then save shredded rooster on high. Add the pickled vegetables and chopped cucumbers and jalapeños. Sprinkle with chopped cilantro. Add extra sriracha sauce on high.
- If desired, sprinkle tacos with the snug queso fresco cheese.
- This recipe is wide with marinated pork or pork strips, too!