Lemon Vermicelli Food

VERMICELLI WITH LEMON CREAM SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
• Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
• Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
• Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
• Drain verimicelli and add to sauce. Mix, and serve.

VERMICELLI NOODLES WITH LEMONGRASS PORK MEATBALLS

Steps:

• Make the meatballs:
• Cut the bottom 1/2 inch off each lemongrass stalk and trim the woody top portion of each stalk and discard. Peel the outer layers of each stalk until you reach the tender center. Thinly slice the stalks into coins, then very finely mince. Transfer to a medium bowl and add the pork, fish sauce, salt, sugar, and white pepper and mix to combine. Roll into 1 1/2-inch meatballs and set on a rimmed baking sheet. The meatballs can be made beforehand; transfer to a lidded container or tightly wrap the baking sheet with plastic wrap. Refrigerate until ready to use but no longer than 24 hours.
• Make the dressing:
• In a small jar with a lid, combine the fish sauce, sugar, lime juice, garlic, and minced chile. Put the lid on the jar and shake vigorously until the sugar has dissolved. Set aside (the dressing will keep, refrigerated, for up to a week, though it gets spicier as it sits).
• Make the fried shallots:
• Pour the oil into a medium heavy-bottomed saucepan over medium heat and add the sliced shallots to the cold oil. Line a plate with paper towels and set it nearby. As the oil heats, the shallots will begin to sizzle and bubble; fry, stirring frequently for even cooking, until the shallots begin to brown, about 6 to 8 minutes. Continue cooking, stirring constantly, until they are an even golden brown and crisp (at this stage, they can go from nicely browned to acrid and overcooked very quickly, so be vigilant). Use a spider or slotted spoon to transfer the shallots to the paper-towel- lined plate. Let the oil cool, then pour through a fine- mesh sieve into a clean jar. (Do not discard the oil; it's liquid gold, great for another batch of fried shallots or to add flavor to dressings and sautéed vegetables, and you can also use it to make a batch of aioli.) The fried shallots can be made in advance. Let cool, then store in an airtight container at room temperature. Resist snacking on them; they'll keep for about a week.
• Bring a large pot of water to a boil. When the water is boiling add the vermicelli noodles and cook according to package instructions until tender. Drain, rinse with cold water, and transfer to a rimmed baking sheet. Drizzle with a tablespoon of the shallot oil (it's fine if it's still warm) and toss to coat.
• Preheat the broiler to high. Transfer the baking sheet of meatballs to the oven, positioning it a few inches from the heating element. Broil the meatballs until browned, about 3 minutes, then roll the meatballs to the second side and broil for 3 minutes longer. Transfer to a bowl.
• To serve, arrange the vermicelli on a platter and surround with carrots, cucumber slices, lettuce, mint, and cilantro leaves. Serve the meatballs, dressing, fried shallots, and chopped peanuts alongside. Let the diners dig in, serving themselves some of the noodles, carrots, and cucumbers, garnished with herbs, shallots, and peanuts. Spoon dressing over each serving and top with a few meatballs.

LEMON VERMICELLI

Steps:

• Combine milk and butter in saucepan, cook over low heat until butter melts. Set aside, and keep warm.
• Cook vermicelli according to package directions, drain. Place in a bowl, and toss with lemon juice, let stand 1 minute. Add cheese and warm milk mixture, toss well.

BEST EVER VERMICELLI SALAD

Steps:

• Boil vermicelli in salted water with 1 T oil added.
• Don't overcook.
• Drain and blanch in cold water.
• Marinate vermicelli overnight in remaining oil, accent and lemon or lime juice.
• Next day, add all other ingredients and toss.
• Season to taste.

LEMONGRASS CHICKEN RICE VERMICELLI SALAD

Steps:

• Mix lemongrass, 1 1/2 tablespoon vegetable oil, lemon juice, soy sauce, brown sugar, and garlic together in a bowl until sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate. Transfer chicken to the hot grill, discarding marinade. Grill chicken until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Whisk fish sauce, 2 tablespoons vegetable oil, rice vinegar, white sugar, water, garlic powder, and red pepper flakes together in a bowl to make dressing.
• Place noodles in a large bowl and cover with hot water. Let soak until softened, about 15 minutes. Drain and rinse thoroughly.
• Combine noodles, lettuce, bean sprouts, carrot, cucumber, and mint leaves in a large bowl. Slice grilled chicken and arrange over salad; drizzle dressing on top.

CALAMARI WITH VERMICELLI, LEMON, AND HERBS

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, heat a large saute pan over medium and toast vermicelli until light brown and fragrant, about 3 minutes. Transfer vermicelli from pan to the boiling water and cook until al dente, 3 to 4 minutes. Drain and set aside.
• Return saute pan to stovetop. Heat oil over medium. Add onion, jalapeno, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, 3 to 5 minutes.
• Increase heat to medium-high and add calamari, ghee, and ground mustard seeds. Cook, stirring occasionally, until calamari is white and tender, 3 to 4 minutes.
• Reduce heat to low and add lemon juice and cooked vermicelli to the pan. Season with salt and pepper and stir to combine. Add parsley and mint, then serve with lemon wedges.