LEMONGRASS VERMICELLI SALAD
Lemongrass Vermicelli Salad - a summer showstopper! A twirl of vermicelli noodles, pan-fried tofu, fresh herbs and veggies, and a lime-and-lemongrass-based sauce that just slips all over the plate.
Provided by Lindsay
Categories Salad
Time 25m
Number Of Ingredients 15
Steps:
- Make the sauce by blending in a food processor or shaking together in a jar.
- Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain well. Toss noodles with about half of the sauce.
- Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.
- Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs - they will get soggy). Add a little more sauce as needed and store in the fridge. When you're ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.
Nutrition Facts : Calories 335 calories, Sugar 5.4 g, Sodium 1165.3 mg, Fat 16.9 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 39.5 g, Fiber 2 g, Protein 4.9 g, Cholesterol 0 mg
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.
Provided by David Tanis
Categories dinner, lunch, pastas, salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
- Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
- Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
- Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
- Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.
LEMON GRASS SALAD
Provided by Marian Burros
Categories salads and dressings
Time 30m
Yield 5 to 6 servings
Number Of Ingredients 9
Steps:
- Mix tamarind paste with 1/2 cup hot water. Set aside 2 tablespoons; reserve remainder for another recipe.
- Combine tamarind water in a bowl with all remaining ingredients. Taste, and add more fish sauce if you prefer a saltier flavor.
- Serve over grilled fish, shrimp, octopus, beef, pork or chicken. Or mix with cooked flaked fish or pork.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 241 milligrams, Sugar 4 grams
GRILLED LEMONGRASS BEEF AND NOODLE SALAD
Categories Salad Blender Food Processor Beef Garlic Herb Pasta Marinate Backyard BBQ Mint Basil Cucumber Grill Chill Grill/Barbecue Lemongrass Gourmet
Yield Serves 4 as an entrée
Number Of Ingredients 18
Steps:
- Make marinade:
- Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.
- In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
- In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
- Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
- Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.) Transfer steak to a cutting board and let stand 5 minutes.
- While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
- In a large bowl toss noodles with herbs and half of nuoc cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side.
LEMONGRASS DRESSING
Provided by William Norwich
Categories condiments, project
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl and stir until sugar dissolves.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1308 milligrams, Sugar 13 grams
CHOPPED LEMONGRASS CHICKEN SALAD
A layered chopped salad mixes lemongrass-marinated chicken with tropical fruit and summer vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 16
Steps:
- Place chicken between sheets of plastic wrap; pound to 1/2-inch thickness. Place in a plastic or glass dish; coat with marinade. Cover; chill 4 hours or overnight.
- Heat grill or broiler. Season chicken with salt and pepper; grill until golden brown and cooked through, 4 to 5 minutes per side. Set aside to cool.
- Fill a large bowl with ice and water; set aside. Bring a large saucepot of water to a boil; add salt. Add snap peas; cook until bright green and still crisp, about 2 minutes. Transfer to ice bath to cool. Drain; cut into 3/4-inch pieces.
- Place shallots and ginger in a food processor; process until very finely chopped. Add lime juice, 1/2 cup mint, 1/2 cup cilantro, the salt, and pepper; process until herbs are finely chopped. Slowly add oil through feed tube with motor running.
- Layer romaine, mangoes, chicken, red pepper, fennel, snap peas, and scallions in a large bowl. Top with remaining mint and cilantro. Serve with dressing on the side or add dressing to bowl.
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