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Fun
Cooking

Shauna Havey Roy, UT Runner-
Shauna expected plenty of raised
eyebrows when she made her Up
Asian-inspired tacos for family and
friends. “A lot of them had never
tried Vietnamese food, so they were
skeptical,” says the Social Security
worker. But as a longtime fan of
banh mi (Vietnamese sandwiches),
she felt confident she could win
over the doubters. She was right:
“The tacos have all the flavors you
want—they’re rich but light, and sour
but sweet,” Shauna says. “As soon as
anyone tries them, they’re hooked.”

CHICKEN BANH MI TACOS
ACTIVE: 1 hr l TOTAL: 1 hr 45 min l SERVES: 4

FOR THE CHICKEN
1 6-inch piece lemongrass (white part
only), roughly chopped
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons fish sauce
2 cloves garlic
2 teaspoons chopped peeled fresh ginger
Juice of 1 lime
Freshly ground pepper
1½ pounds skinless, boneless chicken
breasts (about 3 medium)
FOR THE VEGETABLES
¼ cup seasoned rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons honey
Kosher salt 1. Marinate the chicken: Combine the lemongrass, soy sauce, sesame oil, fish sauce, garlic,
2 carrots, cut into matchsticks ginger, lime juice and ½ teaspoon pepper in a food processor and puree to make a coarse
3 to 4 radishes, thinly sliced paste. Transfer the paste to a large resealable plastic bag, add the chicken, squeeze out
2 jalapeño peppers, thinly sliced the air and seal. Gently move the chicken around inside the bag to coat. Refrigerate at least
30 minutes or up to 2 hours.
FOR THE TACOS 2. Marinate the vegetables: Whisk the vinegar, sesame oil, honey and ½ teaspoon salt in a
Vegetable oil, for brushing medium bowl. Add the carrots, radishes and jalapeños and stir to coat. Cover with plastic
⅓ cup hoisin sauce wrap and refrigerate 20 minutes.
½ cup sour cream 3. Make the tacos: Brush a large grill pan with vegetable oil and heat over medium-high heat.
Juice of 1 lime, plus wedges for serving Remove the chicken from the marinade and grill until just cooked through, 5 to 8 minutes
2 teaspoons Sriracha per side. Transfer to a cutting board; slice the chicken against the grain and brush with the
4 scallions (white and light green parts hoisin sauce.
only), chopped, plus more for topping 4. Combine the sour cream, lime juice, Sriracha and scallions in a blender; blend until
8 small flour tortillas smooth. Heat the tortillas in a dry skillet or in the microwave. Divide the chicken among the
Chopped fresh cilantro and sesame seeds, tortillas. Drain the marinated vegetables and add to the tacos. Drizzle with the lime crema.
for topping Top with more scallions, cilantro and sesame seeds. Serve with lime wedges.

70 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016