Vietnamese Lemon Rice Recipes

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LEMON RICE



Lemon Rice image

This easy recipe pleasantly proves you can dress up regular rice with a few simple additions. Best of all, it can simmer while you're preparing the rest of the meal. These delicately lemon-flavored grains go nicely with fish.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 cup water
1 cup chicken broth
2 tablespoons lemon juice
2 teaspoons butter
1 cup uncooked long grain rice
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon grated lemon zest
1/4 teaspoon lemon-pepper seasoning

Steps:

  • In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.

Nutrition Facts :

VIETNAMESE-STYLE FRIED RICE



Vietnamese-Style Fried Rice image

What's the difference between Chinese and Vietnamese fried rice? Vietnamese fried rice has milder flavors because it uses different seasonings.

Provided by Connie Veneracion

Categories     Entree     Side Dish

Time 27m

Number Of Ingredients 13

2 tablespoons peanut oil
2 eggs (beaten with a drizzle of fish sauce)
1 stalk lemongrass (white portion only) (finely chopped)
2 cloves garlic (minced)
2 shallots (finely chopped)
1/4 cup carrot (chopped)
1/4 cup sweet peas (if using frozen, thaw completely)
1 lap cheong (thinly sliced)
1/2 cup barbecued pork (thin strips)
3 cups rice (cold cooked jasmine or other long-grain rice - not newly-cooked rice -rubbed to separate the grains)
Dash fish sauce (to taste)
1/2 tablespoon lime juice (juice of a quarter of lime)
1/2 cup cilantro (or lemon basil or mint, to garnish)

Steps:

  • Gather the ingredients.
  • Heat the peanut oil in a wok or frying pan over medium-high heat.
  • Pour in the beaten eggs. Cook, swirling often to form a flat egg pancake, just until set, about 1 1/2 minutes.
  • Scoop out egg pancake and transfer to a cutting board.
  • Over medium heat, saute the lemongrass, garlic, and shallots until softened and aromatic.
  • Turn up the heat, add the chopped carrot and sweet peas, and stir fry for half a minute.
  • Add the sliced lap cheong and the barbecued pork. Stir fry for about a minute.
  • Add the rice. Drizzle in the fish sauce. Stir fry until the rice is heated through. Turn off the heat.
  • Roll up the egg like a cigar and cut into thin slices.
  • Add egg slices to the rice. Toss. Add the lime juice and toss a few more times.
  • Serve hot, garnished with cilantro, lemon basil, or mint, or all three.

Nutrition Facts : Calories 407 kcal, Carbohydrate 47 g, Cholesterol 124 mg, Fiber 2 g, Protein 17 g, SaturatedFat 4 g, Sodium 271 mg, Sugar 4 g, Fat 17 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g

VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP



Vietnamese Rice Noodles With Lemongrass Shrimp image

Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.

Provided by David Tanis

Categories     dinner, lunch, noodles, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 25

1 cup finely julienned carrot
1 cup finely julienned daikon
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon rice vinegar
3 tablespoons light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice
3 tablespoons Vietnamese fish sauce, like Red Boat
3 garlic cloves, minced
1 tablespoon minced or grated ginger
1 medium-hot red chile pepper, such as Fresno, finely chopped
1 red or green bird chile pepper, thinly sliced, or substitute half a thinly sliced serrano pepper
1 1/2 pounds shrimp, preferably wild, peeled and deveined
2 tablespoons Vietnamese fish sauce
1 tablespoon light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, pale tender center part only
1 pound rice noodles, preferably rice vermicelli
1 or 2 small lettuce heads, with the leaves separated, rinsed and patted dry
3 cups mixed herb sprigs, such as cilantro, mint, basil, watercress and tender celery leaves
2 tablespoons vegetable oil
4 scallions, slivered
4 tablespoons crushed roasted peanuts
Handful of bean sprouts (optional)

Steps:

  • Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
  • Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
  • Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
  • Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
  • Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
  • Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
  • To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.

ZESTY LEMON RICE



Zesty Lemon Rice image

Delicious and whole ingredients - great lemon flavor, but not overbearing. I skipped the dill (didn't have) and olive oil, and it was still fluffy and flavorful

Provided by Erin

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 12

2 tablespoons butter
1 tablespoon olive oil
4 green onions, chopped, white and green parts separated
3 cloves garlic, minced
1 teaspoon lemon zest
1 cup long grain rice
¼ teaspoon turmeric powder
salt and ground black pepper to taste
1 cup low-sodium vegetable broth
1 cup 2% milk
3 tablespoons lemon juice
1 tablespoon chopped fresh dill

Steps:

  • Melt butter and oil together in a nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest. Cook and stir until fragrant, about 30 seconds. Add rice. Season with turmeric, salt, and pepper. Cook and stir for 1 minute.
  • Stir vegetable broth, milk, and lemon juice into the pan with the rice mixture and bring to a boil, about 5 minutes. Reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes.
  • Remove pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and chopped dill.

Nutrition Facts : Calories 295.1 calories, Carbohydrate 43.4 g, Cholesterol 20.1 mg, Fat 10.7 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5 g, Sodium 160.8 mg, Sugar 3.6 g

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD



Vietnamese Lemongrass Beef and Noodle Salad image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Categories     dinner, lunch, pastas, salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

  • In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
  • Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
  • Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
  • Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
  • Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
  • Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

VIETNAMESE LEMON RICE



Vietnamese Lemon Rice image

Make and share this Vietnamese Lemon Rice recipe from Food.com.

Provided by lazyme

Categories     Long Grain Rice

Time 30m

Yield 3 serving(s)

Number Of Ingredients 6

1 cup long-grain jasmine rice
1 1/4 cups water
1/4 teaspoon salt
1 teaspoon olive oil
zest of half a lemon
1/2 teaspoon lemon juice

Steps:

  • Wash rice until water runs clear, then drain.
  • Mix rice, water, salt, and oil in a nonstick saucepan and bring to a boil.
  • Turn heat down to very low, stir gently, cover tightly, and cook until tender, about 15 to 20 minutes.
  • Add lemon zest and juice and mix lightly with chopsticks or a fork.
  • Serve steaming hot with any seafood, meat, or chicken dish.
  • Nutrition Information per Serving: 244 calories, 2 g total fat (0.2 g saturated fat), 0 mg cholesterol, 197 mg sodium, 52 g carbohydrates, 2 g dietary fiber, 4 g protein.

LEMON LENTIL RICE



Lemon Lentil Rice image

This is a complete meal with rice lentil and vegetables. This is my version of the South Indian dish 'Chithrannam' (lemon rice).

Provided by MINIJOSH

Categories     Side Dish     Rice Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
1 teaspoon mustard seeds
½ cup chopped carrot
½ cup chopped fresh green beans
3 cups water
1 cup long grain white rice
½ cup dry brown lentils
¼ cup fresh lemon juice
1 pinch salt, or to taste
1 teaspoon chili powder, or to taste

Steps:

  • Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.
  • Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.

Nutrition Facts : Calories 305 calories, Carbohydrate 56 g, Fat 4.4 g, Fiber 9.3 g, Protein 10.3 g, SaturatedFat 0.7 g, Sodium 23 mg, Sugar 2 g

CHINESE STYLE LEMON RICE



Chinese Style Lemon Rice image

Make and share this Chinese Style Lemon Rice recipe from Food.com.

Provided by littlemafia

Categories     Rice

Time 10m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 8

1 tablespoon oil
2 cups cooked rice
1 tablespoon ground cumin
1/2 onion, peeled, cut into small cubes
1 tablespoon chopped coriander
1 tablespoon minced gingerroot
2 tablespoons grated lemon zest
1 teaspoon salt (to taste)

Steps:

  • Add oil in a wok over high heat, when hot, saute the onion cubes, and minced ginger, then stir fry grated lemon zest and ground cumin over medium heat for about 30 seconds.
  • Add the rice into the wok, stirring and tossing to mix well, season with salt.
  • Remove from the wok to a bowl, serve immediately.

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2022-01-11 Thaw in the fridge for at least 8 hours before reheating. To reheat leftover lemon rice, sprinkle 2 to 3 tablespoons of water in the container, cover, and microwave for 2 minutes. Stir and microwave for another minute. If reheating on the stovetop, bring 4 tablespoons of water to boil in a nonstick saucepan or skillet.
From thespruceeats.com


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