VIETNAMESE BURRITOS
Make and share this Vietnamese Burritos recipe from Food.com.
Provided by Iron Woman
Categories < 60 Mins
Time 45m
Yield 10 serving(s)
Number Of Ingredients 27
Steps:
- Soak rice noodles in warm water until softened, then drain.
- Wash chicken breasts and pat dry.
- Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature.
- Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through.
- Soak the wrappers, 1 at a time, in warm water until softened.
- Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings.
- Roll the wrapper once over the filling. Tuck in the ends and roll completely.
- Press to seal. Repeat with remaining wrappers and filling.
- For Dipping Sauce:.
- Combine all ingredients.
Nutrition Facts : Calories 443.9, Fat 13.9, SaturatedFat 2.1, Cholesterol 42.9, Sodium 1400.8, Carbohydrate 57.5, Fiber 3.4, Sugar 14.4, Protein 22.1
VIETNAMESE BISTRO BURGER
Steps:
- To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat. Set aside to marinate.
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. If a grill is unavailable, simply heat a grill pan over medium-high heat on your stovetop.
- To make the Patties, combine the pork, garlic, diced chiles, ginger, fish sauce, soy sauce, five-spice powder, sugar, and lime zest and juice in a bowl, mixing well to incorporate. Divide the mixture into 6 portions and form into round patties.
- Brush the grill rack with vegetable oil. Place the patties on the rack and grill for 6 to 7 minutes per side, until cooked through. Turn the patties 90 degrees halfway through cooking on each side, to attain grill marks.
- Spread the cut side of each bun half with 1/2 tablespoon butter and grill until golden brown, 1 to 2 minutes.
- Spread 1 tablespoon of the mayonnaise on the cut side of each bun bottom and 1 tablespoon of the pate on the cut side of each bun top. Place the cucumber and chile slices on the bun bottoms and top with burger patties. Drain the carrot and daikon pickles and pile a generous amount atop each patty. Add the cilantro sprigs and the pate-smeared bun tops. Enjoy!
- Cook's note: These burgers can also be served on baguettes, if preferred, in which case, the patties should be formed into oblong shapes. Hamburger buns are a bit softer and easier to manage, which is why I've chosen them for this recipe. If available, buy a peppercorn pate, which adds a great hint of black pepper to the burger. For serving, burgers can be halved and skewered for a beautiful presentation and manageability. They go well with sweet potato french fries or taro chips!
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
VIETNAMESE BURRITO
Steps:
- Wash chicken breasts and pat dry. Combine all ingredients for the filling in a bowl, mix well and cover. Marinate for about 1 hour at room temperature. Preheat a grill. Grill chicken in pieces (cut to preference) until golden brown on both sides and cooked through.
- Soak the wrappers, 1 at a time, in warm water until softened. Remove from the water and pat dry. Fill each wrapper with the chicken and all of the toppings. Roll the wrapper once over the filling. Tuck in the ends and roll completely. Press to seal. Repeat with remaining wrappers and filling. Serve with dipping sauce.
- Combine all ingredients.
BURRITOS
Steps:
- Saute meat until nice and brown in butter, add in onion and saute until tender. Add diced plantains and cook until tender. Add all seasonings and cook until fragrant. Spread filling into large flour tortillas and roll. Lay side by side in an ovenproof pan and top with cheese. Bake in a preheated 350 degree oven until bubbly. Finish with salsa and serve.
BREAKFAST-FOR-DINNER BURRITOS
Having a cheesy scrambled egg-filled burrito for dinner is the antidote to a busy morning when there often just isn't time to make or enjoy one. This version has some salsa-spiked refried beans, Canadian bacon and avocado in it to add extra heft, but like any burrito, it's also easy to customize and make your own.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450˚ F. Spread the curly fries on a large rimmed baking sheet and bake as the label directs. Meanwhile, put the beans in a medium bowl and microwave until hot, 1 to 2 minutes; stir in the salsa.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the Canadian bacon; cook until lightly browned, 2 to 3 minutes. Add the scallions and chile powder; cook just until softened, about 1 minute. Reduce the heat to medium low and pour in the eggs. Season with salt and pepper and cook, stirring, until fluffy and just slightly wet in spots, 4 to 5 minutes. Remove from the heat and add the cheese. Let stand 1 minute, then stir until the cheese is melted and the eggs are very creamy.
- Warm the tortillas as the label directs. Spread the bean mixture over the bottom third of the tortillas. Top with the avocado slices and eggs. Roll up tightly. Serve with the fries and more salsa.
Nutrition Facts : Calories 740, Fat 41 grams, SaturatedFat 12 grams, Cholesterol 406 milligrams, Sodium 1631 milligrams, Carbohydrate 63 grams, Fiber 8 grams, Sugar 4 grams, Protein 33 grams
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