Vietnamese Crispy Noodles Recipe Recipes 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-STYLE CHICKEN WITH FRAGRANT RICE NOODLES



Vietnamese-Style Chicken With Fragrant Rice Noodles image

Nuoc cham, the Vietnamese dipping sauce, does double duty here: As a marinade, it soaks into the chicken as it roasts. And as part of a rich pan sauce for rice noodles, it marries with the chicken juices. Look for rice noodles that are flat and similar in width to linguine, those normally used for pad Thai. Since the noodles are served at room temperature, run them under cool water after boiling to keep them from clumping. Raw snap peas offer a refreshing crunch, and fans of half-sour pickles will enjoy the extra tanginess they add to the dish.

Provided by Kay Chun

Categories     noodles, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

5 tablespoons lime juice
2 tablespoons safflower or canola oil
3 tablespoons Asian fish sauce
2 tablespoons minced garlic
2 tablespoons peeled, minced ginger
2 tablespoons turbinado sugar
2 Thai chile peppers, stemmed and minced
2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
3 tablespoons low-sodium soy sauce
12 ounces pad Thai rice noodles
4 ounces snap peas (about 1 cup), strings removed and cut diagonally into 1/4-inch pieces
1 cup half-sour pickles, quartered lengthwise and cut into 1/4-inch pieces
1/2 cup chopped basil leaves
1/2 cup chopped cilantro leaves
Lime wedges, for serving

Steps:

  • Heat oven to 450 degrees. In a large bowl, prepare the marinade by combining 3 tablespoons lime juice, oil, fish sauce, garlic, ginger, sugar and peppers, and mix well. Add chicken to marinade, season with salt and pepper, and mix well. Spread chicken in an even layer on a large rimmed baking sheet and roast until golden and cooked through, about 20 minutes. Transfer chicken to a plate and scrape the pan juices and bits into a small bowl. Spoon off grease, then stir in the soy sauce and the remaining 2 tablespoons of lime juice to make the pan sauce.
  • Meanwhile, cook rice noodles until tender, according to package directions. Drain and run under cold water until cool. Drain well and transfer to a large bowl. Add snap peas, pickles, basil, cilantro and pan sauce and season with salt and pepper. Toss to combine. Serve with lime wedges.
  • Divide noodles in 4 bowls and top with chicken. Serve with lime wedges.

Nutrition Facts : @context http, Calories 721, UnsaturatedFat 12 grams, Carbohydrate 84 grams, Fat 17 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 2043 milligrams, Sugar 10 grams, TransFat 0 grams

SPICY VIETNAMESE STIR-FRY WITH CHICKEN



Spicy Vietnamese Stir-Fry With Chicken image

Make and share this Spicy Vietnamese Stir-Fry With Chicken recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time P1DT20m

Yield 4-5 serving(s)

Number Of Ingredients 30

1 tablespoon toasted sesame oil
1 tablespoon fish sauce (nam pla)
1 tablespoon granulated sugar
1 tablespoon chili paste with garlic
3/4 teaspoon ground black pepper
18 ounces boneless skinless chicken breasts, sliced into 1/4-inch strips
1 1/2 teaspoons toasted sesame oil
1 tablespoon minced garlic
1 1/2 tablespoons grated fresh ginger
3/4 cup water
1 1/2 teaspoons granulated sugar
1/2 cup oyster sauce
1 tablespoon fish sauce
1/2 teaspoon chili paste with garlic
1 1/2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/2 green bell pepper, julienned
1/4 lb green onion, cut into 1-inch pieces
1/4 lb mushroom, sliced
1 1/2 teaspoons thinly sliced fresh basil
1 1/2 teaspoons thinly sliced cilantro
1/4 lb snow peas, trimmed
1/4 lb broccoli floret
1 1/2 tablespoons cornstarch
3 tablespoons cold water
jasmine rice
lime wedge
fresh cilantro stem

Steps:

  • To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
  • To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
  • To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
  • Return to a boil and cook briefly until thickened.
  • To serve: Spoon stir-fry over rice; garnish with lime and cilantro.

Nutrition Facts : Calories 372.3, Fat 17.5, SaturatedFat 2.7, Cholesterol 81.7, Sodium 1877.2, Carbohydrate 22.9, Fiber 2.9, Sugar 8.4, Protein 31.8

VIETNAMESE CHICKEN NOODLE SOUP



Vietnamese Chicken Noodle Soup image

Make and share this Vietnamese Chicken Noodle Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

4 cups water
1/2 cup sliced shallot
1/4 cup minced peeled fresh ginger
5 teaspoons minced garlic
1 tablespoon fish sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (15 3/4 ounce) cans fat free chicken broth
1 1/2 lbs boneless skinless chicken thighs
1/4 lb uncooked rice sticks
1 cup fresh bean sprout
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced of fresh mint
4 lime wedges
chopped hot red chili peppers or Thai chile
fish sauce
chili oil

Steps:

  • In a large pot, combine the first 9 ingredients; bring to a boil.
  • Decrease heat and simmer 15 minutes or until chicken is done.
  • Remove chicken from pan; cool slightly; cut into bite-size pieces.
  • Cook rice sticks in boiling water for 5 minutes; drain.
  • Divide chicken and noodles evenly among 4 large bowls.
  • Ladle 2 cups soup into each bowl.
  • Top each serving with ¼ cup sprouts, 1 ½ teaspoons each of onions, cilantro, basil, and mint.
  • Serve with lime wedges; garnish with chopped chile, fish sauce, or chili oil.

Nutrition Facts : Calories 355, Fat 7.4, SaturatedFat 1.8, Cholesterol 141.7, Sodium 1761.6, Carbohydrate 32.8, Fiber 1.8, Sugar 1.9, Protein 37.9

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

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