VIETNAMESE NOODLE SALAD WITH LEMONGRASS CHICKEN
Full of fresh and bold Vietnamese flavors.
Provided by kimmi
Categories Salad Pasta Salad Chicken Pasta Salad Recipes
Time 4h15m
Yield 4
Number Of Ingredients 21
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.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 66.8 g, Cholesterol 48.2 mg, Fat 18.6 g, Fiber 3.2 g, Protein 21.9 g, SaturatedFat 2.9 g, Sodium 1691.2 mg, Sugar 11.7 g
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
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
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 CHICKEN NOODLE SALAD
This cool Vietnamese Chicken Noodle Salad features authentic Vietnamese flavors and ingredients.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 16
Steps:
- Place the peanut butter, 1 tablespoon rice-wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in the bowl of a food processor or the jar of a blender. Process until the mixture is smooth and creamy. Set the peanut sauce aside until ready to use.
- Whisk together the remaining 2 tablespoons rice-wine vinegar, the remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set the vinaigrette aside.
- Place the chicken stock in a large saucepan, and bring to a boil. Add the chicken, and simmer 12 to 15 minutes, until chicken is completely cooked. Remove the chicken from the pan, and set aside to cool, reserving stock. Shred the chicken into bite-size pieces, and toss with the reserved peanut sauce.
- Add 3 cups water to stock, and return to a boil. Add the vermicelli, and cook until al dente, about 4 minutes. Drain, and toss with reserved vinaigrette.
- Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six large bowls, and garnish with mint sprigs and lime wedges. Serve.
VIETNAMESE NOODLE SALAD WITH LEMONGRASS SHRIMP
No fresh lemongrass? It can be purchased in a tube in the produce department called Gourmet Garden, but if pushed, you can substitute an equal amount of lemon zest. Warm lemongrass-scented stir-fried shrimp contrast with the cool rice noodles, crunchy bean sprouts, and cucumbers in this one-dish meal, making an especially refreshing summer supper. A recipe from Mai Pham.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
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.
VIETNAMESE NOODLE SALAD
This has got to be one of the tastiest ways I know to get your veggies. You can serve this hot as a main meal or chill it and serve as a salad. It's also ideal for a boxed lunch.
Provided by Sackville
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pan of water to the boil and immerse the noodles, stirring to break apart the strands.
- Turn off the heat, cover and leave for no less than four minutes.
- Meanwhile, mix the fish sauce and lime juice in a large, deep bowl.
- Stir in the sugar until dissolved.
- Keeping separate piles, slice the chicken into strips and run a sharp knife down the back of the prawns to slice them in half.
- Split the cucumber lengthways.
- Use a spoon to scrape out the seeds and then slice thinly to make half moons.
- Use a potato peeler to slice the carrot into thin curls.
- Drain the noodles then add them to the dressing, along with the beans, cucumber, carrot and spring onions.
- Heat two tablespoons of the oil in a frying pan, then add the chicken and cook until it browns.
- Tip into the salad along with any juices.
- Add the remaining oil into the pan and stir fry the prawns for a couple minutes until they turn orange.
- Add to the salad.
- Add the mint and coriander and toss.
Nutrition Facts : Calories 548.7, Fat 25, SaturatedFat 3.4, Cholesterol 281, Sodium 3292.6, Carbohydrate 46.6, Fiber 6.4, Sugar 10.4, Protein 36.5
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