Vietnamese Marmite Mint Chicken Recipes

VIETNAMESE MARMITE MINT CHICKEN

Vietnamese Marmite Mint Chicken image

A signature dish by Chef Zamzam The savoury body of Marmite is tempered with the refreshing zest of fresh mint leaves. The addition of cili padi really awakens the senses. Crunchy bamboo shoots add a nice texture to the dish.

Provided by Laila Zar

Categories Vietnamese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons vietnamese fish sauce
1 teaspoon sugar
1/2 bamboo shoot (sliced)
1 onion (diced)
5 garlic cloves (chopped)
4 chicken breasts (cut into large cube)
3 -5 stalks mint leaves
5 -7 red chilli padi (lightly crushed)
5 dried red chilies
1 tablespoon marmite
1 cup steamed white rice

Steps:

Heat oil and sauté onions, dried chillies & chopped garlic over medium flame until translucent.
Add chicken cubes & cook until almost done, stir frying all the time. Add a dash of fish sauce & keep on frying.
Mix in sugar. Turn up heat, toss in bamboo shoots, red chillies, Marmite & finally the mint leaves. Stir well & remove from heat. Serve over steamed white rice.

Nutrition Facts : Calories 468.4, Fat 14, SaturatedFat 4, Cholesterol 92.8, Sodium 1161.3, Carbohydrate 48.1, Fiber 2.7, Sugar 5.7, Protein 35.7

VIETNAMESE CHICKEN AND MINT SALAD

Vietnamese Chicken and Mint Salad image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

1 Thai chile, seeded and minced
1 large garlic clove, peeled, minced
1 tablespoon sugar
1 1/2 teaspoons rice vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
1 1/2 tablespoons vegetable oil
1/2 medium onion, finely sliced
Freshly grated black pepper
7 to 8 ounces white cabbage, shredded
1 medium carrot, shredded, julienned, or grated
7 ounces cooked chicken breast, shredded, or cut into fine strips
1 bunch mint, plus extra for garnish, leaves roughly chopped
Salt

Steps:

In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish.

MARMITE CHICKEN

Marmite Chicken image

This is a dish commonly available in Chinese restaurants here in Malaysia. I am posting this recipe so that my daughter could access it from Australia where she is studying. This dish goes best with rice and stir fried vegetables. Cooking time is approximate only. I am a bit of a slowpoke in the kitchen so others may dish this up much faster than me.

Provided by Marmee-of-3

Categories Meat

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

250 ml vegetable oil
500 g chicken thighs (cut into pieces)
1 teaspoon soya sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cornflour
2 tablespoons marmite
1 tablespoon maltose
1 tablespoon honey
1 tablespoon soya sauce
1/8 teaspoon pepper
100 ml chicken stock

Steps:

Marinade chicken pieces with ingredients (A) for at least one hour.
Deep fry chicken pieces until cooked. Remove and put aside.
In a separate pan, heat 1 tbsp oil and add in ingredients (B). Cook on medium heat until thickens. Add in fried chicken pieces and mix well. Remove and serve immediately.
Note: Marmite is a brand of yeast extract. Do not add more than required as it has a strong flavour.

Nutrition Facts : Calories 1563.4, Fat 147.9, SaturatedFat 25, Cholesterol 211.5, Sodium 1515, Carbohydrate 14.4, Fiber 0.6, Sugar 9.7, Protein 46.1

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