VIETNAMESE CHICKEN
I got this recipe from a family friend, but it's a popular vietnamese dish. I try to make this for dinner every once in awhile and I always make more sauce because it goes really well with the vegetables. If you don't want to make more sauce, maggi (a type of soy sauce) goes really well with the chicken and rice.
Provided by Phammy
Categories Chicken
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Wash & pat dry chicken.
- Drizzle a small amount of olive oil to chicken, about a teaspoon for each chicken.
- Season with salt and pepper (or garlic salt if you like).
- In sauce pan over medium heat, melt butter and add minced garlic. wait for garlic to brown.
- Add sugar and soy sauce.
- Stir sauce until hot and boiling.
- Turn off heat.
- Add sauce to chicken and cook covered with foil in the oven for 45 minutes, basting and turning chicken every 15 minutes. Last 15 minutes, cook uncovered.
- Serve with rice, sliced tomatoes and cucumbers. Use sauce after to put on rice or enjoy with Maggi.
Nutrition Facts : Calories 374.1, Fat 25.9, SaturatedFat 11.3, Cholesterol 109.5, Sodium 1682.2, Carbohydrate 16.1, Fiber 0.3, Sugar 13.1, Protein 19.6
VIETNAMESE CHICKEN NOODLE SOUP
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
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
QUICK 'N EASY VIETNAMESE CHICKEN SALAD
This light and refreshing Vietnamese Chicken Salad is really quick to make. It can be eaten alone as a light meal or served as a main meal, over steamed rice. Because I don't like my food too spicy, I omit the chilli, but I've left it in the ingredients listed. Some will no doubt want to increase the spiciness. When serving it to others, I've doubled the recipe and made two versions: one spicy, one not. And been very careful not to mix them up, by putting them in colour-coded serving bowls! Both versions have been eaten with enthusiasm, both by those who are familiar with Vietnamese cuisine and those who are not. Adapted from Lulu Grimes' book "Food: buy it fresh: Cook: cook it simply; Eat: eat it now". If you are serving this salad to guests, and planning ahead, it's worth going to an Asian greengrocer's and buying the authentic ingredients.
Provided by bluemoon downunder
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion).
- Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
- Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
- Pour the dressing over the salad and toss all the ingredients together until they are well combined.
- Serve as a light meal, or as a main dish over steamed rice.
Nutrition Facts : Calories 179.1, Fat 7, SaturatedFat 2, Cholesterol 46.4, Sodium 752.2, Carbohydrate 11.7, Fiber 2.2, Sugar 5.4, Protein 18.7
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