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
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
VIETNAMESE CHICKEN WINGS
These wings are marinaded in classic Vietnamese flavours then grilled to perfection on the barbecue! They can also be cooked in the oven.
Provided by Nagi | RecipeTin Eats
Categories Appetizer Barbecue BBQ Finger Food
Time 55m
Number Of Ingredients 11
Steps:
- Bruise the lemongrass using the side of your knife (or a pestle). Slice the white part only into 0.5cm / 1/4" slices, thick enough to pick off later if any stick to the wings.
- Combine lemongrass with the rest of the marinade ingredients and mix well.
- Combine marinade with wings in a ziplock bag. Remove as much air as possible from the bag and seal. Massage marinade into the wings to evenly disperse.
- Marinate for at least a few hours, preferably overnight.
- When ready to cook, pour the wings and marinade into a large bowl.
Nutrition Facts : ServingSize 270 g, Calories 387 kcal, Carbohydrate 7.2 g, Protein 49.4 g, Fat 16.9 g, SaturatedFat 4.3 g, Cholesterol 148 mg, Sodium 1372 mg, Sugar 5.2 g
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 OVER RICE STICK NOODLES
This is an adapted Martin Yan recipe. I used less oil and coated my wok with Pam. This recipe was delicious. He suggests to serve with an Asian Dipping sauce but we thought it was great without.
Provided by mell_2
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.
- In a large pot of boiling water, cook noodles until tender, about 3 minutes. Drain, rinse with cold water and drain again.
- Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic, chilies, and sugar; cook, stirring until garlic is fragrant and sugar begins to caramelize, about 15 seconds. Add chicken and stir-fry until surface of chicken turns white, about 1 minute. Add broth; cover and cook until chicken is no longer pink in centre, 3 to 4 minutes. Add green onions, fish sauce, and lemon juice; cook for 30 seconds. Remove pan from heat and stir in mint.
- Place noodles on a serving plate and spoon chicken mixture over the top.
Nutrition Facts : Calories 339.5, Fat 3.8, SaturatedFat 0.8, Cholesterol 54.4, Sodium 856.8, Carbohydrate 52.3, Fiber 1.8, Sugar 2.5, Protein 21.5
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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GRILLED LEMONGRASS CHICKEN | FEASTING AT HOME
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5/5 (18)Total Time 40 minsCategory ChickenCalories 416 per serving
- Make the lemongrass paste. Thinly slice the tender white parts of the lemongrass stalks and place in the food processor. ( You do need to slice it first, otherwise, it will be stringy.) You should have roughly 1/2 cup. Add the garlic cloves and rough-chopped shallot. Pulse repeatedly until lemongrass gets broken down. Add oil, soy sauce, salt, sugar and Five-spice and optional chili garlic sauce and process into a paste, scraping down sides as needed. Process for a couple of minutes, until lemongrass is really chopped up finely and it looks like a paste. See photo.
- Coat all sides of the chicken with the paste. You can do this ahead and refrigerate up to 48 hours. Or grill right away.
- Oil the grill well. Grill chicken over medium-high, or medium heat, until deep grill marks appear, 3-4 minutes. The grill marks help naturally release the chicken from the grill, so wait for them. Do not move chicken around too much or you will lose the lemongrass. I like to use a thin metal spatula to flip. Then cook 3 more minutes, check for grill marks, then lower heat way down, cover with lid, and cook all the way through. You can also finish in a 350 F oven, uncovered.
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