Vietnamese Crispy Noodles Recipe Recipe For Chicken

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VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN



Vietnamese Noodles with Lemongrass Chicken image

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

600 - 800g / 1.2 - 1.6lb chicken thigh fillets (, skinless and boneless or breast (or pork, beef or any seafood))
1 stalk lemongrass (, white part only, bruised them sliced into pieces easy to pick out later (Note 1))
2 garlic cloves (, finely chopped or minced)
2 tbsp lime juice
2 tbsp fish sauce ((Note 2))
1 tbsp soy sauce ((all purpose or light, NOT dark soy))
2 tbsp brown sugar
1 tbsp vegetable oil
1/4 cup fish sauce ((Note 3))
4 tbsp rice vinegar
2 tbsp white sugar
1/2 cup water
2 garlic cloves (, finely chopped)
1 red birds eye chilli (, finely chopped (Note 4))
3 tbsp lime juice
1/2 tbsp oil
200 g / 7 oz vermicelli noodles (, dried)
2 carrots (, julienned)
2 cucumbers (, julienned (optional: remove seeds))
5 cups iceberg lettuce (, finely sliced)
3 cups bean sprouts
Handful of mint leaves
Handful of cilantro/coriander
Sliced red chilli ((for garnish - optional))
Lime wedges ((to serve - optional but recommended))

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 CHICKEN NOODLE SOUP



Vietnamese chicken noodle soup image

Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy 'pho ga' recipe makes an ideal low-fat supper for a crowd

Provided by user Kiljaan

Categories     Lunch, Supper

Time 45m

Number Of Ingredients 24

1 tbsp vegetable oil
3 shallots, sliced
3 garlic cloves, sliced
1 lemongrass stalk, chopped
2.5cm piece ginger, sliced
3 star anise
1 cinnamon stick
1 tsp coriander seeds
¼ tsp Chinese five spice
¼ tsp black peppercorns
1 tsp caster sugar
1 tbsp fish sauce
1.25 - 1.5 litres good quality fresh chicken stock
3 large chicken breasts (about 500g)
450g rice noodles
4 spring onions, finely sliced on an angle
1 carrot, shredded or peeled into ribbon with a vegetable peeler
2 large handfuls (150g) mung bean sprouts
large bunch coriander, chopped
small bunch mint, leaves chopped
1 red chilli, thinly sliced (optional)
2 tbsp crispy fried shallots (optional)
1 kaffir lime leaf, tough central stalk removed, very finely sliced, (optional)
1 lime, cut into wedges

Steps:

  • Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
  • In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
  • Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
  • Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
  • To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

Nutrition Facts : Calories 442 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium

VIETNAMESE CHICKEN NOODLE SOUP (PHO GA)



Vietnamese chicken noodle soup (Pho Ga) image

Pho, pronounced "Fuh" - not 'Fo' - is probably Vietnam's most famous dish. The locals have this light, fragrant noodle soup (usually with chicken ("Ga") or beef ("Bo") for breakfast.

Provided by Kiljaan

Time 40m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Heat oil in a small fry pan on medium heat and gently cook shallots and garlic until caramelised and golden brown (about 4-5 minutes).
  • In a large-size pot combine caramelised shallots and garlic, lemongrass, ginger, Chinese five-spice, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer. Simmer very gently for about 15 m
  • Meanwhile, prep the vegetables and cook the noodles according to packet instructions until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
  • Strain the soup through a sieve. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
  • To serve, ladle piping hot soup into bowls of noodles and chicken, and top with carrot, spring onion, bean sprouts, herbs, crispy shallots and kaffir lime leaf. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to add to taste.

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