Vietnamese Chicken Vermicelli Noodle Salad Recipes

VIETNAMESE RICE NOODLE SALAD WITH CHICKEN

Steps:

• In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside at room temperature for 30 mins to 1 hour while you prepare the other salad ingredients.
• Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
• Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
• Heat 2 tablespoons of vegetable oil in a cast iron skillet, grill pan, or frying pan over medium high heat. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.
• To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.

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!

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 NOODLE SALAD

Steps:

• Place the peanut butter, 1 tablespoon rice-wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in the bowl of a food processor or the jar of a blender. Process until the mixture is smooth and creamy. Set the peanut sauce aside until ready to use.
• Whisk together the remaining 2 tablespoons rice-wine vinegar, the remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set the vinaigrette aside.
• Place the chicken stock in a large saucepan, and bring to a boil. Add the chicken, and simmer 12 to 15 minutes, until chicken is completely cooked. Remove the chicken from the pan, and set aside to cool, reserving stock. Shred the chicken into bite-size pieces, and toss with the reserved peanut sauce.
• Add 3 cups water to stock, and return to a boil. Add the vermicelli, and cook until al dente, about 4 minutes. Drain, and toss with reserved vinaigrette.
• Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six large bowls, and garnish with mint sprigs and lime wedges. Serve.