Vietnamese Style Tempeh With Lemongrass And Cilantro Recipes

VIETNAMESE-STYLE TEMPEH WITH LEMONGRASS AND CILANTRO

Steps:

• Remove the though outer layer from the lemongrass and discard. Finely chop the remaining inner section and set aside.
• Heat the oil in a large skillet or wok over medium heat until hot. Add the tempeh and stir-fry until browned, about four minutes. Add the bell pepper and lemongrass and stir-fry for one minute.
• Add the soy sauce', vinegar, sugar, chile paste, and scallions and stir to combine.
• Taste and adjust the seasoning if necessary.
• Spoon over hot cooked rice and top with chopped cilantro.

VIETNAMESE LEMONGRASS BEEF AND NOODLES

Steps:

• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.
• Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.
• Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.
• Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

VIETNAMESE NOODLE SALAD WITH LEMONGRASS CHICKEN

Steps:

• Place chicken into a large zip-top freezer bag.
• Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
• Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
• Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
• Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
• Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
• Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.

VIETNAMESE NOODLE SALAD WITH LEMONGRASS SHRIMP

Steps:

• To cook the noodles:.
• Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
• To cook the shrimp:.
• In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds. Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.
• To assemble the salads:.
• Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.