Vietnamese Grilled Chicken Salad Recipes

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!

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 GRILLED LEMONGRASS CHICKEN

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the 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.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED VIETNAMESE CHICKEN

Steps:

• PREPARE CHICKEN: Trim larger pieces of fat from chicken (don't worry about smaller ones - they'll burn off). Pound chicken to even thickness for even cooking. I use the bottom of a pot or heal of my hand.
• MARINATE CHICKEN: Place all marinade ingredients in a ziploc bag or sealed container. Mix or squish bag to combine well. Add chicken, Seal bag/container and marinate at room temperature for 30 minutes or overnight in fridge.
• HEAT GRILL to medium-high. Oil grill with paper towel or spray.
• GRILL CHICKEN AND SERVE: Remove chicken from marinade (reserve marinade for sauce if desired Note 2). If using low salt soy sauce, lightly sprinkle chicken with salt. Grill chicken for 3-5 minutes per side, depending on thickness of chicken. Instant thermometer should read 160F. Add green onions for last 2-3 minutes if using. Transfer chicken to plate. Cover loosely with foil and let rest 5 minutes. Garnish with green onions and chopped fresh cilantro if desired. Note 3 to bake.

VIETNAMESE CHICKEN SALAD

Steps:

• Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
• Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

VERMICELLI NOODLE BOWL | BUN GA NUONG RECIPE

Steps:

• In a blender, combine sugar, garlic, shallots, and lemongrass and process to a fine mixture. Then, add the pepper, soy sauce, fish sauce, and oil. Blend to combine well to get that smooth texture.
• Place the chicken in a ziplock bag, pour the marinade mixture. Toss and turn to coat the chicken well. Seal the ziplock bag and marinate for about an hour or refrigerate up to 24 hours (recommended).
• Once ready to use, let the marinated chicken sit at room temperature or 30 minutes to remove some chill before grilling.
• Preheat a grill to medium-high. Grill the chicken for 6-8 minutes turning them on both sides or until cooked.
• Nick with a knife to test the doneness and transfer to a plate once ready.
• In a bowl, combine all the ingredients and stir well to dissolve the sugar. You can adjust the spiciness, the sweetness and lime according to your taste. Set aside for 20 minutes to let the ingredients mend together.
• Soak the vermicelli noodles in hot water (or check the package instructions). But I cooked the vermicelli for 7 minutes as per package instructions. Drain and rinse in cold water to stop the noodles from sticking together.
• Arrange the noodles in a bowl, top with the toppings and the sliced chicken. Drizzle with the Nuoc Cham sauce (2-3 tbsp or more according to your taste) and serve with lime wedges.

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 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 CHICKEN SALAD

Steps:

• Place the chicken breast-side up in a high-sided pot that fits the chicken snugly. Fill the pot with cold water to about 1 inch above the chicken and bring to a boil over medium-high heat.
• While waiting for the water to boil, cut the ginger into very thin rounds, peel and quarter 1 of the onions and add them and 1 tablespoon salt to the pot.
• Once the water reaches a boil, reduce to a simmer and cook, skimming and discarding any scum that floats to the surface of the poaching liquid, until an instant-read thermometer inserted between the breast and thigh of the chicken reads 165 degrees F, 30 to 35 minutes. (To take the temperature, use a pair of sturdy tongs to carefully lift the chicken out of the hot poaching liquid and insert the thermometer between the breast and thigh.)
• While the chicken is cooking, core the white and purple cabbages, very thinly slice them into ribbonlike strands and place the sliced cabbage in a large bowl; set aside.
• Fill a second large bowl a little more than halfway with equal parts ice and water, and use the tongs to add the cooked chicken to it; reserve the pot and poaching liquid. Leave the chicken in the ice water to cool completely, about 10 minutes.
• Meanwhile, peel, halve and very thinly slice the remaining onion, and place it in a small bowl. Add the vinegar, oil, 1 teaspoon of the sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Use your hands to gently massage the vinegar mixture into the onions until they begin to wilt slightly. Let the marinated onions sit at room temperature for at least 15 minutes and up to overnight.
• Discard the ice water, but keep the chicken in the bowl. Remove and discard the skin. Shred the chicken into large bite-size pieces; set aside.
• Add the chicken carcass to the poaching liquid, and return it to a simmer. Cook for 30 minutes, skimming off any fat and/or scum that floats to the surface. Strain the poaching liquid over a large bowl; discard the solids. Let this flavorful broth cool completely, and reserve it for another purpose. (It can be frozen in an airtight container for up to 3 months.)
• While the broth is cooking, make the dressing: Cook the remaining sugar and 1/4 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Remove to a small bowl and let cool slightly.
• While the sugar mixture is cooling, finely grate the garlic, halve and juice the limes (about 1/2 cup of juice total) and slice the chiles into thin rounds. Whisk the fish sauce into the cooled sugar mixture; add the garlic, lime juice and chiles.
• To assemble the salad, add the chicken, marinated onions (and any residual liquid) and lime dressing to the cabbage bowl. Tear the mint and basil leaves into the bowl, and gently toss to combine. Season with additional fish sauce if needed. Let the salad sit for 15 minutes so the flavors can marry, then transfer to a large platter. Place the peanuts and fried shallots in separate piles beside the salad. Just before serving, gently toss together the salad, peanuts and fried shallots and any liquid that has accumulated at the bottom of the platter (the liquid has a lot of great flavor). Serve with the fried shrimp chips.

VIETNAMESE CHICKEN SALAD

Steps:

• Thinly slice the grilled chicken breast. Set aside.
• In a small bowl, whisk together the dressing ingredients until well combined. Set aside.
• In a medium bowl, toss together cabbage, mint and cilantro. Place on a large platter. Top cabbage mixture with the onion, peppers, cucumber, carrots, and chicken. Drizzle with reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

GRILLED VIETNAMESE CHICKEN

Steps:

• Heat grill.
• Place all the ingredients except the chicken in a shallow glass baking dish and stir them together.
• Make shallow slits across the chicken breast, going a little deeper in the thick end.
• Make shallow slits long ways, resulting in a slight diamond pattern in the meat.
• Put the chicken in the marinade and make sure some gets in the slits.
• This only needs to marinade for 10 or 15 minutes to pick up the flavor, I believe this is because of the slits.
• Place on grill and cook for 8 to 10 minutes, until no longer pink.
• Turn once during cooking.