VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN
Recipe video above. This Vietnamese lemongrass marinade is exceptional - you'll absolutely love it! This is one of my siganture recipes - it's as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON'T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!
Provided by Nagi
Categories Noodles
Time 30m
Number Of Ingredients 25
Steps:
- Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
- Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
- Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
- Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
- Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
- Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
- Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
- DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!
Nutrition Facts : ServingSize 653 g, Calories 540 kcal, Carbohydrate 65.2 g, Protein 39.9 g, Fat 13.6 g, SaturatedFat 2.6 g, Cholesterol 75 mg, Sodium 1963 mg, Fiber 3.9 g, Sugar 16.9 g, UnsaturatedFat 11 g
HEALTHY THAI SALAD WITH LEMONGRASS DRESSING
A delicious and healthy thai salad with a homemade lemongrass dressing. Gluten free, dairy free, plant-based, easily vegan, and so easy to make!
Provided by Christal Szcebel
Categories Salads
Time 25m
Number Of Ingredients 20
Steps:
- In a small bowl combine all ingredients for the lemongrass dressing, whisk together and set aside.
- Cook the rice noodles according to package instructions.
- Once cooked, drain noodles in a colander and rinse under cold water until chilled, then transfer to a bowl.
- Add 2 tablespoons of the dressing to the noodles and toss to coat, then set dressed noodles aside.
- In a small bowl, toss tofu cubes with the coconut oil, sweet chili sauce, and 1 tablespoon of the dressing mixture.
- Heat a non-stick pan over medium to high heat and add in tofu, then saute until browned and crispy on all sides, around 5-minutes.
- Assemble the salad by dividing the romaine lettuce between two bowls and topping each with the dressed rice noodles.
- Next, layer over the crispy tofu, carrot, tomato, cucumber, and sprouts, then drizzle with the dressing and sprinkle with the green onion, cilantro, and sesame seeds.
- Enjoy!
VIETNAMESE GRILLED LEMONGRASS CHICKEN
Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.
Provided by LUCHAPROV
Categories World Cuisine Recipes Asian Vietnamese
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the 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.
- Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
- Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g
LEMONGRASS CHICKEN SALAD WITH CRUNCHY VEGETABLES
This chicken salad-inspired by Vietnamese green papaya salad-is crunchy and fresh.
Provided by Sarah Dickerman
Categories Chicken Marinate Dinner Cucumber Green Bean Healthy Cabbage Bon Appétit Dairy Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 27
Steps:
- For chicken:
- Whisk cilantro, lemon juice, lemongrass, and makrut lime leaves in small bowl to blend. Gradually whisk in oil. Season marinade to taste with coarse salt and freshly ground black pepper. Arrange chicken in single layer in 8 x 8 x 2- inch glass baking dish. Pour marinade over; turn chicken to coat evenly. Cover and chill 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Heat heavy large skillet over medium-high heat. Add chicken (with some marinade still clinging to surface) to skillet. Sauté until cooked through, 5 to 6 minutes per side.
- Turn off heat; let chicken rest in skillet 15 minutes. Transfer chicken to work surface. Cut chicken in half horizontally, then crosswise into thin strips.
- For dressing:
- Combine fish sauce, palm sugar, lime juice, chiles, and garlic in small bowl. Whisk until sugar dissolves. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 3 hours ahead. Cover and let stand at room temperature; whisk before using.
- For vegetables:
- Cook beans in saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain; cool.
- Place beans in large bowl. Add tomatoes, daikon, cucumbers, cabbage, carrot, celery leaves, cilantro leaves, green onions, and most of peanuts. Add chicken and dressing; toss to blend. Season to taste with salt and pepper. Mound salad on large rimmed platter. Sprinkle with remaining peanuts and serve.
VERMICELLI NOODLE BOWL | BUN GA NUONG RECIPE
Vermicelli noodles (Bun Ga Nuong) topped with your favorite veggies and Vietnamese lemongrass chicken. Laced with Nuoc Cham, the famous dipping sauce that's served with everything in Vietnam.
Provided by Calleigh
Categories Main Course Recipe
Time 20m
Number Of Ingredients 25
Steps:
- In a blender, combine sugar, garlic, shallots, and lemongrass and process to a fine mixture. Then, add the pepper, soy sauce, fish sauce, and oil. Blend to combine well to get that smooth texture.
- Place the chicken in a ziplock bag, pour the marinade mixture. Toss and turn to coat the chicken well. Seal the ziplock bag and marinate for about an hour or refrigerate up to 24 hours (recommended).
- Once ready to use, let the marinated chicken sit at room temperature or 30 minutes to remove some chill before grilling.
- Preheat a grill to medium-high. Grill the chicken for 6-8 minutes turning them on both sides or until cooked.
- Nick with a knife to test the doneness and transfer to a plate once ready.
- In a bowl, combine all the ingredients and stir well to dissolve the sugar. You can adjust the spiciness, the sweetness and lime according to your taste. Set aside for 20 minutes to let the ingredients mend together.
- Soak the vermicelli noodles in hot water (or check the package instructions). But I cooked the vermicelli for 7 minutes as per package instructions. Drain and rinse in cold water to stop the noodles from sticking together.
- Arrange the noodles in a bowl, top with the toppings and the sliced chicken. Drizzle with the Nuoc Cham sauce (2-3 tbsp or more according to your taste) and serve with lime wedges.
Nutrition Facts : Calories 756.71 kcal, Carbohydrate 73.76 g, Protein 42.52 g, Fat 33.61 g, SaturatedFat 8.23 g, Sodium 3652.98 mg, Fiber 7.62 g, Sugar 24.37 g, ServingSize 1 serving
LEMONGRASS CHICKEN SALAD
Make and share this Lemongrass Chicken Salad recipe from Food.com.
Provided by dale7793
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine lemongrass, lime juice, chilli paste, fish sauce, sugar and dried chilli in a small bowl to make a dressing and set aside.
- Bring the water to the boil in a pot.
- Add chicken and cook until chicken is cooked.
- Drain and rinse chicken under cold water and drain again.
- Heat a grill pan and spray with oil.
- Cook shrimp until just cooked, about 2 minutes per side.
- Set shrimp aside.
- Spread coconut in a small pan and toast under a broiler until lightly browned, Stir often as it burns easily.
- In a large salad bowl combine the cabbage and beans with the coconut, peanuts, cilantro, onion, mint and lime leaves.
- Add chicken and dressing and toss together well.
- Transfer to the serving platter and top with shrimp.
Nutrition Facts : Calories 332, Fat 20.2, SaturatedFat 5.9, Cholesterol 64.8, Sodium 880.1, Carbohydrate 25, Fiber 4.3, Sugar 14.7, Protein 17
VIETNAMESE CHICKEN NOODLE SALAD
A fresh and zingy chicken noodle salad with crunchy vegetables.
Provided by Vanya
Categories Chicken
Time 17m
Number Of Ingredients 16
Steps:
- Cut chicken into thin slices then coat in lemongrass paste and sesame oil.
- Fry in a hot frying pan until cooked through.
- Whisk together all dressing ingredients until combined.
- In a large bowl pour boiling water over noodles and let it sit until the noodles are cooked through (about 5 minutes), drain water and set aside.
- Finely slice carrot, lettuce and spring onion.
- To serve: Place cooked noodles in the base of a bowl then top with carrot, lettuce, spring onion, hot chicken, mint leaves and chopped peanuts.
- Pour over dressing and serve immediately.
Nutrition Facts : Calories 350 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 167 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 38 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1874 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
LEMONGRASS CHICKEN
It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.
Provided by Mrs. Ching
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
- Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
- Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 16.7 g, Cholesterol 96.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 28.2 g, SaturatedFat 5.8 g, Sodium 1018.3 mg, Sugar 12.2 g
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