VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN
Recipe video above. This Vietnamese lemongrass marinade is exceptional - you'll absolutely love it! This is one of my siganture recipes - it's as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON'T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!
Provided by Nagi
Categories Noodles
Time 30m
Number Of Ingredients 25
Steps:
- Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
- Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
- Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
- Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
- Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
- Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
- Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
- DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!
Nutrition Facts : ServingSize 653 g, Calories 540 kcal, Carbohydrate 65.2 g, Protein 39.9 g, Fat 13.6 g, SaturatedFat 2.6 g, Cholesterol 75 mg, Sodium 1963 mg, Fiber 3.9 g, Sugar 16.9 g, UnsaturatedFat 11 g
VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL
You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.
Provided by Jet Tila
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
- For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
- For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
- Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.
VIETNAMESE FRESH VERMICELLI BOWL
Categories Salad Leafy Green Pasta Vegetable Side Picnic Quick & Easy Wheat/Gluten-Free Dinner Lunch Spring Summer Healthy Potluck
Number Of Ingredients 26
Steps:
- I use cooked shrimp(grilled is best) or cooked chicken-If using cooked leftover chicken place the chopped or shredded chicken in a mixture of chicken stock and Vietnamese Sweet Lemon Curry(from Savory Spice shop)-a little sesame oil-Anything to give it some asian flavor marinate at least 4 hours or overnight. Not required, but better flavor Dressing: 1. Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Adjust the flavors to balance out the sweet and sour.A tad more sour than sweet. 2. Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again. Aim for a bold, forward finish -- perhaps a little stronger than what you'd normally like. This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience. the co;or should be a light honey or amber color (This sauce may be prepared early in the day and left to sit at room temperature) Salad If you want to add the shallots: Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes. Drain on paper towel. Bring a large pot of water to a boil. Add vermicelli noodles-follow directions on package. Drain noodles and rinse with cold water, stirring to separate the noodles. Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with daikon, cilantro, Thai basil, mint, and if choose to use, caramelized shallots, peanuts,cucumbers, carrots,Snow peas, sugar snap peas . Serve with shrimp or chicken on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.
VERMICELLI NOODLE BOWL
Many Vietnamese dishes are perfect for hot weather. This simple noodle salad combines fresh herbs, rice vermicelli, cucumber, bean sprouts, and more, topped with grilled shrimp. Tossed with a tangy sweet and sour sauce, it's a simple and satisfying dinner.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Vietnamese
Time 1h
Yield 2
Number Of Ingredients 20
Steps:
- Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
- Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
- Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
- Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.
Nutrition Facts : Calories 658.7 calories, Carbohydrate 112.3 g, Cholesterol 36.1 mg, Fat 12.8 g, Fiber 8.6 g, Protein 26.2 g, SaturatedFat 1.8 g, Sodium 2565.2 mg, Sugar 19.5 g
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- Placed the sliced chicken breasts in a large bowl. Place the chopped lemongrass in the bowl of a food processor and grind into a very fine mince. Add the shallots, garlic cloves, fish sauce, brown sugar, and five spice. Pulse until a thick paste forms. Transfer the paste to the bowl of chicken, add the quarter cup of oil, and toss to coat. Cover and refrigerate for at least 30 minutes, but preferably overnight.
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