Recipetin Eats Vietnamese Chicken

VIETNAMESE CHICKEN PHO SOUP (PHO GA)

Steps:

• Char onion & ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.
• Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it's simmering VERY gently with the lid on, but open a crack (Note 6).
• Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.
• Strain & measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.
• Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.
• Keep broth warm until ready to serve
• Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)
• Place Toppings out on the table.
• Reheat chicken (can briefly dunk in broth!).
• Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).
• Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.
• Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!

VIETNAMESE CHICKEN SALAD

Steps:

• Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
• Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
• Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
• Serve sprinkled with lots of peanuts! (Note 6)

VIETNAMESE COCONUT CARAMEL CHICKEN

Steps:

• Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
• Stir, then put the chicken in SKIN SIDE DOWN.
• Adjust the heat so it is simmering energetically. Not rapidly, not a slow simmer (I use medium high heat on a weak stove, medium on a strong stove).
• After 25 minutes, turn the chicken.
• After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).
• Turn chicken so the skin side is down. Move it around so the sauce doesn't catch on the bottom of the skillet and to brown the skin.
• Once sauce and skin is brown, remove from heat.
• Place chicken on serving plates, spoon over some sauce (don't need much, chicken is infused with flavour + sauce is strong).
• Garnish with shallots and chilli, if using. Serve with rice.

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

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!