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
From THE GOURMET GOURMAND blog. You'll need time in advance to marinade. The actual cook time is quick.
Provided by gailanng
Categories Chicken Breast
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 692, Fat 28.2, SaturatedFat 5, Cholesterol 46.4, Sodium 2143.8, Carbohydrate 85.8, Fiber 4.7, Sugar 27.1, Protein 26.7
VIETNAMESE CHICKEN & VERMICELLI NOODLE SALAD
A simple and quick Vietnamese inspired salad that can use up leftover roast chicken. It's fresh and delish with loads of raw vegetables and fresh herbs. YUM! This will feed 8 people but you can double the quantities to feed a crowd!
Provided by Kerry
Categories Dinner Lunch Main Dish
Time 20m
Yield 8 People
Number Of Ingredients 16
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!
BUN GA NUONG (GRILLED CHICKEN AND VERMICELLI SALAD)
This recipe comes from Chef Viet Tran of New York City's and Philadelphia's Le Colonial Restaurants. I posted this in response to a recipe request. I have neither tasted or made this. (Prep time will depend on how long you marinate. Use your own judgement on how much you shrimp you want with this).
Provided by Teresa M
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix dressing ingredients together.
- Set aside.
- Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
- Strain in colander.
- Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
- When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
- Cut into bite sized pieces.
- In each of 4 bowls, divide lettuce and cucumbers.
- Top with vermicelli.
- Arrange chicken on top of pasta.
- Pour about 2 ounces of dressing on each salad.
- Sprinkle with fresh mint and peanuts.
- Remove shells from shrimp and clean.
- Saute shrimp in garlic, shallots and vegetable oil.
- Set aside.
- Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
- Add dressing and set aside.
- Heat grill.
- Season shrimp with salt and pepper and 1T of the chopped basil.
- Grill on both sides and removed when cooked (less than 5 minutes).
- Put cucumber and carrot mixture in the middle of each of 4 plates.
- Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.
LEMONGRASS CHICKEN RICE VERMICELLI SALAD
Grilled lemongrass chicken served over a rice noodle salad with vegetables tossed a Vietnamese dipping sauce-style dressing. Use any recipe for the grilled chicken and dipping sauce that you like.
Provided by Frankie
Categories Salad
Time 1h12m
Yield 4
Number Of Ingredients 20
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.
Nutrition Facts : Calories 477.9 calories, Carbohydrate 56.2 g, Cholesterol 64.6 mg, Fat 15.1 g, Fiber 2 g, Protein 27.4 g, SaturatedFat 2.7 g, Sodium 1341.2 mg, Sugar 6.9 g
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- Add all the chicken marinade ingredients and chicken breasts into a bowl and toss to coat. Place in the fridge in a sealable container from anywhere from 1 hour to 24. Note: the longer the chicken marinades the better it will taste.
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