Lemongrass Chicken With Vermicelli Recipes

LEMONGRASS CHICKEN RICE VERMICELLI SALAD

Steps:

• Mix lemongrass, 1 1/2 tablespoon vegetable oil, lemon juice, soy sauce, brown sugar, and garlic together in a bowl until sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate. Transfer chicken to the hot grill, discarding marinade. Grill chicken until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Whisk fish sauce, 2 tablespoons vegetable oil, rice vinegar, white sugar, water, garlic powder, and red pepper flakes together in a bowl to make dressing.
• Place noodles in a large bowl and cover with hot water. Let soak until softened, about 15 minutes. Drain and rinse thoroughly.
• Combine noodles, lettuce, bean sprouts, carrot, cucumber, and mint leaves in a large bowl. Slice grilled chicken and arrange over salad; drizzle dressing on top.

LEMONGRASS CHICKEN WITH VERMICELLI

Steps:

• 1. Shred or chop lettuce, chop cucumber and coarsely chop peanuts. 2. Bring 2 c water to boil. Place rice noodles in large bowl. Add boiling water, cover and set aside for about 10 mins. 3. Place paper towel on plate. In large skillet over med-high heat add 2 tbsp oil unitl hot but not smoking. Add chic and cook (may have to do in batches)stirring occasionally until brown but not cooked through. Transfer to plate and set aside. 4. Wipe skillet with paper towel and return to med-high heat. Add remaiing oil, lemongrass, garlic, shaloots and peppers and stir frequently unitl fragrant but not brown, about 2 mins. 5. Return chic to pan, sprinkle with sugar and salt to taste stirring frequently until chic begins to carmelize, about 2 mins. Add fish sauce and water, cover and cook until sauce has slightly thickened, about 3-4 ins. Drain pasta and divide into bowls. Top with lettuce, chic mix cucumber and peanuts.

LEMONGRASS CHICKEN

Steps:

• Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
• Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
• Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

LEMONGRASS-CHICKEN MEATBALLS ON RICE VERMICELLI

Steps:

• 1. To make the dipping sauce, bring 1/2 cup water and the granulated sugar to a boil in a small saucepan over high heat, stirring to dissolve the sugar. Pour into a bowl and let cool. Add the fish sauce, vinegar, garlic, carrot, and chiles and stir well.
• 2. To prepare the vermicelli, place in a medium bowl and add enough hot tap water to cover. Let stand until the vermicelli is tender, about 10 minutes. Drain and rinse under cold running water. Drain again and return to the bowl. Toss with 1 teaspoon of the vegetable oil.
• 3. To make the scallion oil, pour the remaining vegetable oil into a medium skillet. Add the garlic and cook over medium heat, stirring often, until softened but not browned, about 2 minutes. Add the scallions and cook, stirring often, until wilted, about 2 minutes. Remove from the heat.
• 4. To make the meatballs, remove and discard the outer layers from the lemongrass to reveal the pale yellow inner stalk. Trim off the bulbous tip of the stalk. Using a very sharp knife, thinly slice the lemongrass into rounds until you reach the very tough upper stalk. Discard the upper stalk. Transfer the sliced lemongrass to a food processor fitted with the metal chopping blade. Pulse about 12 times, until the lemongrass is finely minced. Measure 1 1/2 tablespoons of the minced lemongrass. (The remaining lemongrass can be frozen for up to 3 months.)
• 5. Combine the minced lemongrass, ground chicken, shallots, fish sauce, cornstarch, chile, garlic, brown sugar, and salt in a large bowl and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours. Using your wet hands rinsed under cold water, shape the meat mixture into 12 equal meatballs.
• 6. Prepare a medium-hot fire in an outdoor grill.
• 7. To grill the meatballs with a basket, lightly oil the molds (a pump oil sprayer works best). Place the meatballs in the basket and close it. Place the basket on the cooking grate and cover. Grill the meatballs until the undersides are lightly browned, about 4 minutes. Flip the basket over and grill until the other sides are lightly browned and the meatballs are cooked through, about 4 minutes. Remove the meatballs from the basket and transfer to a bowl. To grill the meatballs without the basket, lightly oil the cooking grate. Place the meatballs on the grill and cover. Grill until the undersides are lightly browned, about 4 minutes. Flip the meatballs and cook until the other sides are browned and the meatballs are cooked through, about 4 minutes more. Transfer to a bowl.
• 8. Pour the dipping sauce into 4 ramekins. Divide the rice vermicelli among 4 deep bowls. Top each with 3 meatballs and equal amounts of the scallion oil. Serve with the dipping sauce.