Best Chicken Banh Mi Tacos Recipes

Banh Mi Tacos image

Provided by Food Network

Time 6h40m

Yield 50 tacos

Number Of Ingredients 21

One 5-pound pork shoulder
Salt and freshly ground black pepper
1 cup sugar
1 cup rice vinegar
1 cup white vinegar
Pinch salt
3 cups finely grated carrots
3 cups finely grated daikon
3 2/3 cups hoisin sauce
1 4/5 cups oyster sauce
1 1/2 cups brown sauce, such as HP Sauce
5 tablespoons chopped ginger
1/4 cup brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon Sriracha
3 cloves garlic, chopped
1 cup chopped green onions
Sesame seeds
50 corn tortillas
Lime wedges, for serving

Steps:

For the pork: Heat the oven to 250 degrees F. Sprinkle the pork shoulder liberally with salt and pepper. Roast until the meat falls apart easily with a fork, basting every 30 minutes, 6 hours.
For the pickles: Meanwhile, combine 2 cups water, the sugar, vinegars and salt in a saucepan and bring to a boil.
Remove from the heat and add the carrots and daikon. Let cool, then refrigerate for 4 hours.
For the sauce: Combine the hoisin sauce, oyster sauce, brown sauce, ginger, sugar, sesame oil, rice vinegar, Sriracha and garlic and mix well.
Let the pork cool slightly, then shred the meat and mix with the sauce. Mix together the carrot and daikon pickles with the green onions and sesame seeds to taste.
Heat the tortillas in a dry pan, and then top with the pork and carrot and daikon pickle mixture. Serve with lime wedges.

Chicken Banh Mi Tacos image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 24

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
1 1/2 pounds skinless, boneless chicken breasts (about 3 medium)
1/4 cup seasoned rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons honey
Kosher salt
2 carrots, cut into matchsticks
3 to 4 radishes, thinly sliced
2 jalapeno peppers, thinly sliced
Vegetable oil, for brushing
1/3 cup hoisin sauce
1/2 cup sour cream
Juice of 1 lime, plus wedges for serving
2 teaspoons Sriracha
4 scallions (white and light green parts only), chopped, plus more for topping
8 small flour tortillas
Chopped fresh cilantro and sesame seeds, for topping

Steps:

Marinate the chicken: Combine the lemongrass, soy sauce, sesame oil, fish sauce, garlic, ginger, lime juice and ½ teaspoon pepper in a food processor and puree to make a coarse paste. Transfer the paste to a large resealable plastic bag, add the chicken, squeeze out the air and seal. Gently move the chicken around inside the bag to coat. Refrigerate at least 30 minutes or up to 2 hours.
Marinate the vegetables: Whisk the vinegar, sesame oil, honey and ½ teaspoon salt in a medium bowl. Add the carrots, radishes and jalapenos and stir to coat. Cover with plastic wrap and refrigerate 20 minutes.
Make the tacos: Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the chicken from the marinade and grill until just cooked through, 5 to 8 minutes per side. Transfer to a cutting board; slice the chicken against the grain and brush with the hoisin sauce.
Combine the sour cream, lime juice, Sriracha and scallions in a blender; blend until smooth. Heat the tortillas in a dry skillet or in the microwave. Divide the chicken among the tortillas. Drain the marinated vegetables and add to the tacos. Drizzle with the lime crema. Top with more scallions, cilantro and sesame seeds. Serve with lime wedges.