Vietnamese Chicken Vermicelli Salad Recipes

VIETNAMESE CHICKEN VERMICELLI SALAD

Steps:

• In a small saucepan combine sugar and ½ cup water. In the microwave or stove-top, heat another 1/3 cup of water and set aside.
• Heat saucepan with sugar over medium heat and stir until sugar is dissolved. Then, stop stirring and allow mixture to boil, untouched, for about 10-12 minutes, until mixture turns a deep golden brown.
• Turn off the heat and pour in the additional hot water- do this very quickly and carefully so that you do not burn yourself. Mixture will sputter and bubble up a bit and then settle down.
• Stir until caramel becomes liquid-y. Set mixture aside to cool.
• Meanwhile prepare a second bowl with shallots, soy sauce, fish sauce, and olive oil. When caramel sauce is cool to the touch, add the caramel sauce to the shallot mixture.
• In marinating dish (or ziplock) add chicken and pour marinade over the meat.
• Marinate for at least 1 hour and up to overnight.
• Bring a large pot of water to a boil. Add vermicelli and boil per package instructions; mine took 5 minutes. Drain into a colander and run cold water over the noodles until they are cool to the touch. Set aside to drain while you prepare your remaining ingredients.
• Combine water, fish sauce, lime juice, sugar, vinegar, garlic, thai chili, shredded cucumber, and shredded carrot. Stir until the sugar is completely dissolved. Set aside.
• Brush a grill pan with vegetable oil and bring to high heat.
• Remove chicken from marinade and blot with paper towel to remove excess moisture.
• Grill for about 3-4 minutes per side or until chicken is completely cooked through.
• Let rest for 5 minutes before slicing.
• Prepare the noodle bowls by distributing a handful of lettuce, ¼ portion of noodles, and top with shredded carrot, cucumber, chopped peanuts, mint, and cilantro to taste.
• Top salads with sliced grilled chicken.
• Separate the Nuoc Cham into 4 portions for serving. Pour sauce over salad and mix immediately prior to eating.
• Makes 4 noodle bowls.

VIETNAMESE CHICKEN VERMICELLI SALAD

Steps:

• To prepare the Chicken Marinade:.
• In a small saucepan combine sugar and 1/2 cup water. In the microwave or stove-top, heat another 1/3 cup of water; set aside.
• Heat saucepan with sugar over medium heat and stir until sugar is dissolved. Then, stop stirring and allow mixture to boil, untouched, for about 10-12 minutes, until mixture turns a deep golden brown. Watch carefully so as not to burn.
• Turn off the heat and pour in the additional hot water. Do this very quickly and carefully so that you do not burn yourself. Mixture will sputter and bubble up a bit and then settle down.
• Stir until caramel becomes liquidy. Set mixture aside to cool.
• Meanwhile prepare a second bowl with shallots, soy sauce, fish sauce and olive oil. When caramel sauce is cool to the touch, add the caramel sauce to the shallot mixture.
• In marinating dish (or ziplock bag) add chicken and pour marinade over the chicken.
• Marinate for at least 1 hour and up to overnight.
• To prepare the noodles:.
• Bring a large pot of water to a boil. Add vermicelli and boil per package instructions; about 5 minutes. Drain into a colander and run cold water over the noodles until they are cool to the touch. Set aside to drain while you prepare your remaining ingredients.
• To prepare the Nuoc Cham:.
• Combine water, fish sauce, lime juice, sugar, vinegar, garlic, thai chili, shredded cucumber and shredded carrot. Stir until the sugar is completely dissolved. Set aside.
• To grill the Chicken:.
• Brush a grill pan with vegetable oil and bring to high heat.
• Remove chicken from marinade and blot with paper towel to remove excess moisture.
• Grill for about 3-4 minutes per side or until chicken is completely cooked through.
• Let rest for 5 minutes before slicing.
• To serve:.
• Prepare the noodle bowls by distributing a handful of lettuce, 1/4 portion of noodles, and top with shredded carrot, cucumber, chopped peanuts, mint and cilantro to taste.
• Top salads with sliced grilled chicken.
• Separate the Nuoc Cham into 4 portions for serving. Pour sauce over salad and mix immediately prior to eating.
• Makes 4 noodle bowls.

VIETNAMESE CHICKEN & VERMICELLI NOODLE SALAD

Steps:

• Prepare your noodles, according to packet instructions.
• Using your grating and slicing blades on your food processor ( or knife and grater) grate your carrots, then thinnly slice all other vegetables. Chop up your fresh coriander and vietnamese mint.
• Chop up your roast chicken into small peices. Then add your chopeed chicken, herbs and vegetables to a large serving platter or bowl.
• Drain your noodles well and rinse under cold water to cool. Add to your salad.
• To make dressing; Add all your dressing ingredients into a small jar, place your lid on tightly and shake vigourously till well mixed. Then finally pour over your salad and toss to well combined.
• If you like a little chilli heat, finely chop up a fresh chilli. * this is optional and I usually serve this in a dish on the side, that way you can add as much or as little as you desire! ENJOY!