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Buenoooooooooos Dias, Vietnaaaaaaaaaaaaaaaammmm!!!

May 26, 2011

Take the fresh, flavorful ingredients of Southeast Asia, put them together like a Mexican taco, and you’ve got a cross-cultural culinary concoction that’s healthy and delicious. This recipe, adapted from Better Homes and Garden’s “Thai Chicken Tacos” recipe, is very easy to make. We felt the ingredients were more representative of Vietnamese food than Thai, but both cuisines share similar flavors. We used daikon radish, rather than the common red-skinned ones, for a more authentic taste. The savory chicken, the spicy chili sauce and the fresh slaw all blend together in a very tasty way, held together by the tortilla. Want to go vegetarian? Just replace the chicken with tofu slices – marinate them and cook them the same as the chicken (though you may need to cook them a little longer). Enjoy!

Vietnamese Chicken Tacos

(serves 4)

1 tbsp. lime juice

¼ cup chopped fresh cilantro

1 large shallot, finely chopped

3 cloves garlic, minced

1 tbsp. fish sauce

2 tsp. reduced-sodium soy sauce

½ to 1 tsp. crushed red pepper

¼ tsp. salt

1 lb. skinless, boneless chicken breasts or tenders, cut into ½ to ¾-inch pieces

2 tbsp. vegetable or peanut oil

8 flour tortillas, heated

Hot chili sauce

Slaw:

2 cups shredded cabbage or lettuce

½ cup shredded carrot

½ cup sliced green onions

1/3 cup sliced radishes

¼ cup chopped fresh cilantro

¼ cup coarsely chopped peanuts

¼ cup rice vinegar

In bowl stir together cilantro, shallot, garlic, lime juice, fish sauce, soy sauce, pepper, and chicken. Cover; refrigerate up to 1 hour. Make the slaw: put all ingredients into a bowl and mix well. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally. To serve, layer two tortillas. Spread desired amount of hot chili sauce on each tortilla. Top with chicken and slaw. Eat!

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