GRILLED VIETNAMESE CHICKEN
This chicken is just full of flavor. Scoring the breast or thigh before marinating allows the marinade to penetrate the meat better and faster. I found this recipe in Cooking Pleasures Magazine and we just loved it. Another plus is a short marinading time that does not compromise the flavor at all. Longer would only make it better.
Provided by riffraff
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill.
- Place all the ingredients except the chicken in a shallow glass baking dish and stir them together.
- Make shallow slits across the chicken breast, going a little deeper in the thick end.
- Make shallow slits long ways, resulting in a slight diamond pattern in the meat.
- Put the chicken in the marinade and make sure some gets in the slits.
- This only needs to marinade for 10 or 15 minutes to pick up the flavor, I believe this is because of the slits.
- Place on grill and cook for 8 to 10 minutes, until no longer pink.
- Turn once during cooking.
Nutrition Facts : Calories 204.6, Fat 6.5, SaturatedFat 1.2, Cholesterol 75.5, Sodium 847.9, Carbohydrate 9.8, Fiber 0.4, Sugar 6.1, Protein 25.8
GRILLED VIETNAMESE CHICKEN SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Combine the vinegar, sugar, 1/2 cup water, 1 teaspoon salt and the ginger in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves, about 2 minutes. Let cool.
- Transfer half of the vinegar mixture to a large bowl and add the carrots and daikon; cover and refrigerate until ready to serve.
- Transfer the remaining vinegar mixture to a shallow baking dish; stir in the lemongrass, shallot, soy sauce and fish sauce. Add the chicken thighs and toss to coat. Cover and refrigerate 2 hours, flipping the chicken halfway through.
- Preheat a grill to medium high and brush the grates with vegetable oil. Remove the chicken from the marinade, scraping off the lemongrass and shallot; season with salt. Grill the chicken until well marked and cooked through, about 5 minutes per side. Remove to a cutting board.
- Drain the carrots and daikon; stir in the cilantro. Cut the chicken thighs in half. Toast the bread on the grill and spread the mayonnaise on both sides; sandwich with the sliced cucumber, chicken, carrot mixture and jalapeno. Serve with Sriracha.
GRILLED VIETNAMESE CHICKEN
I love this Grilled Vietnamese Chicken in Pho, on rice or in salads. The marinade permeates the chicken to make it succulent and delicious.
Provided by Cheryl
Categories Main Course
Time 44m
Number Of Ingredients 11
Steps:
- PREPARE CHICKEN: Trim larger pieces of fat from chicken (don't worry about smaller ones - they'll burn off). Pound chicken to even thickness for even cooking. I use the bottom of a pot or heal of my hand.
- MARINATE CHICKEN: Place all marinade ingredients in a ziploc bag or sealed container. Mix or squish bag to combine well. Add chicken, Seal bag/container and marinate at room temperature for 30 minutes or overnight in fridge.
- HEAT GRILL to medium-high. Oil grill with paper towel or spray.
- GRILL CHICKEN AND SERVE: Remove chicken from marinade (reserve marinade for sauce if desired Note 2). If using low salt soy sauce, lightly sprinkle chicken with salt. Grill chicken for 3-5 minutes per side, depending on thickness of chicken. Instant thermometer should read 160F. Add green onions for last 2-3 minutes if using. Transfer chicken to plate. Cover loosely with foil and let rest 5 minutes. Garnish with green onions and chopped fresh cilantro if desired. Note 3 to bake.
Nutrition Facts : Calories 429 kcal, Carbohydrate 15 g, Protein 46 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 215 mg, Sodium 1569 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
VIETNAMESE SPICY LEMONGRASS CHICKEN (Gà XàO Sả ỚT)
Spicy lemongrass chicken is an aromatic and easy, one-pot recipe that is perfect for a shared family meal.
Provided by Hungry Huy
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Marinade: Combine chicken and marinade ingredients, and let it sit to marinate for 15 minutes.
- Mince aromatics: Clean the lemongrass, remove the outer layers of rough leaves and find the yellow leaves inside. Slice the lemongrass roots into ⅛" slices first, then add to a food processor to finely mince and set aside. Mince/process the garlic then set aside. Mince/process shallots and set aside.
- Make the chile sauce: Combine fish sauce, sambal, and coconut juice and mix to combine.
- Pat dry your chicken, cut into bite size pieces.
- In a pan over medium-high heat, add four tbsp of oil and add the shallots and saute until light brown. Add the garlic and saute until light brown. Add lemongrass and stir until fragrant. Add the chicken and brown it a little.
- Lower to medium heat, add the Chile Sauce. Stir to mix, taste and adjust as necessary, then cover with a lid. After about five minutes, stir a bit, retaste and reseason if necessary, add more cooking time if needed.
- Add the garnish about 1-2 minutes before the chicken finishes cooking to soften a bit. The dish is done once the chicken reaches an internal temp of 165 °F, or until the center of the chicken is no longer pink.
- Serve with a side of rice.
Nutrition Facts : Calories 556 kcal, Carbohydrate 17 g, Protein 23 g, Fat 45 g, SaturatedFat 7 g, Cholesterol 82 mg, Sodium 2892 mg, Fiber 2 g, Sugar 9 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
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
VIETNAMESE LEMONGRASS CHICKEN
This Vietnamese Lemongrass Chicken recipe is made with the best citrusy lemongrass marinade, and can be grilled, baked or sautéed.
Provided by Ali
Time 1h
Number Of Ingredients 9
Steps:
- Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
- Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
- Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
- Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
- Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
VIETNAMESE GRILLED CHICKEN WINGS
Make and share this Vietnamese Grilled Chicken Wings recipe from Food.com.
Provided by Vicki in CT
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the wing pieces under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade.
- Combine the garlic, shallots, ginger, green onions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in the bowl of a food processor and process until smooth. Pour the marinade over the chicken wings and place in a plastic resealable food storage bag. Refrigerate overnight.
- Preheat the grill to medium and remove the wings from the marinade. Reserve the marinade to brush the wings while they cook. Place the wings on the grill and season with the salt, and cook, turning over every few minutes and basting with the marinade for the first 18 minutes or so. Continue to cook the wings until cooked through, about 8 to 10 minutes more.
- Place the chicken on a serving platter and garnish with the chopped peanuts and chopped cilantro. Serve immediately.
VIETNAMESE GRILLED LEMONGRASS CHICKEN THIGHS
Steps:
- For the lemongrass, trimmed off the bottom end and the mostly green upper part of the stalks. Peel off a few tough outer layers. Pound the lemongrass with a rolling-pin or meat tenderizer for a couple of times. Finely minced.
- In a small bowl, combine the marinade ingredients. Transfer to a large Ziploc bag.
- Rinse and dry the chicken with paper towels. Place them in the Ziploc bag with the marinade and coat the chicken really well. Seal the bag and transfer to the fridge. Marinate for 24 hours.
- For the pickled vegetables, in a medium bowl, combine the carrot and daikon. Sprinkle with ¼ teaspoon of salt and ½ teaspoon of sugar. With your hands, mix everything together until the vegetables are soften, about 3 minutes. Rinse under cold water and drain. Transfer to an airtight glass container.
- In a medium heatproof bowl, combine the remaining sugar, white vinegar, and warm water. Stir and mix until the sugar has dissolved. Pour over the vegetables. Let it brine in the fridge for at least 1 hour before using.
- 30 minutes before grilling, remove the chicken from the fridge. Wipe off the marinade from the chicken. Discard the remaining marinade. Place the chicken thighs on a plate.
- Preheat the grill over medium heat, lightly grease the grill with oil. Grill the chicken, skin side down for about 2 minutes, and then rotate the chicken 90 degrees to create the crosshatch pattern. Grill the chicken for another 2 - 3 minutes. Flip the chicken and grill for another 4 - 5 minutes with lid on or until cooked through. Transfer to a large plate. Cover with foil and let it sit for 5 minutes. Transfer the chicken to serving plates. Sprinkle with minced cilantro. Serve with steamed white rice, pickled vegetables and lime (if using).
25+ EASY VIETNAMESE RECIPES (+VIETNAMESE CARAMEL SAUCE)
Steps:
- Melt the brown sugar clumps for 15 minutes on low heat, just until it caramelizes.
- Once the sugar turns dark brown, pour the water into the saucepan and slowly stir to combine.
- Store in the fridge in a jar.
Nutrition Facts : Calories 290 kcal, ServingSize 1 serving
VIETNAMESE GRILLED CHICKEN WITH NOODLES (BUN GA NUONG)
Take chicken thighs and marinate in fish sauce mix. Make dipping sauce. Soak and cook noodles, sizzle spring onions in oil and add. Prepare garnishes. Grill chicken. Split noodles between 4 bowls. Add chicken. Serve.
Provided by Susan Jung
Categories Dinner
Number Of Ingredients 21
Steps:
- Prepare the chicken. If using bone-in thighs, use a sharp paring knife to cut down to the bone on the meaty side of the thigh, slicing it along the entire length of the bone. Use the tip of the knife to detach the meat from one end by cutting it around the joint, then scrape the meat from the bone until you reach the other joint. Detach the meat from the second joint end. Put the boneless thighs in a medium-size bowl.
- Mix the fish sauce with the sugar and stir to dissolve. Mix in the pepper.
- Use the flat side of a meat mallet (or the side of a cleaver) to lightly crush the length of the lemongrass stalks. Mince the stalks as finely as possible and add the pieces to the bowl with the fish sauce and sugar.
- Finely mince the garlic and spring onions, then add them to the bowl and stir well. Pour the mixture over the chicken thighs, then mix to coat the pieces with the marinade. Refrigerate for about three hours, mixing occasionally. Remove from the fridge about 30 minutes before you want to cook the chicken.
- While the meat is marinating, prepare the other ingredients. Put the rice noodles in a large bowl, add tepid water to cover them by about 2cm (⅞ in) and leave to soak until pliable.
- Make the nuoc cham. Pour the sugar into a bowl and add 50ml (3 tbsp and 1 tsp) of hot water. Stir to dissolve the sugar, then cool to room temperature.
- Add the fish sauce and lime juice to the bowl with the sugar. Mince the garlic and thinly slice the chillies, squeezing out and discarding the seeds as you go. Add the garlic and chillies to the bowl, then set aside.
- Drain the soaked noodles in a colander. Bring a large pot of water to the boil, add the noodles and cook for about 30 seconds, or until just tender. Drain in a colander, then put the noodles in a mixing bowl.
- Finely mince the spring onions, then put them into a small pan. Add the cooking oil and place over a medium flame. Heat the oil until it sizzles, then turn off the flame and cool slightly. Pour the oil and spring onions over the noodles and mix with chopsticks or tongs until the noodles are lightly coated.
- Roughly chop the peanuts, then put them into a small bowl. Shred or grate the carrot. Slice the cucumber in half lengthwise, then cut into thin slices.
- Put the lettuce leaves, bean sprouts, herbs and cucumber on a plate. Add a small amount of the shredded carrot to the bowl holding the nuoc cham, then put the rest on the plate with the herbs and lettuce.
- Heat the oven grill to high. Take the chicken pieces out of the marinade, and wipe off most of the solids. Place the chicken thighs, skin-side down, on a grill rack placed over a pan. Slide the pan into the oven so the meat is about 3cm (1¼ in) away from the heating element. Cook for about six minutes, or until the chicken is brown in spots. Flip the pieces over and slide the grill rack back into the oven. Grill for another nine minutes, or until the chicken is cooked through and lightly charred in spots. If the chicken browns too much or too quickly, put the pan further away from the heat.
- Leave the chicken pieces at room temperature for about five minutes, then slice about 1cm (7/16 in) thick.
- Take a few strands of rice vermicelli and dip them into the nuoc cham, then taste. If the sauce is too strong, dilute it with a little water.
- Divide the rice vermicelli between four individual serving bowls and place one chicken thigh over each portion. Let the guests add the peanuts, vegetables and herbs to their bowls as they wish, mixing them in along with some nuoc cham.
Nutrition Facts : Calories 853 calories
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 RICE NOODLE SALAD WITH CHICKEN
This refreshing, tasty rice noodle salad is perfect for a hot summer day, served with lots of raw crunchy vegetables, seared chicken, and nuoc cham sauce.
Provided by Sarah
Categories Salad
Time 1h10m
Number Of Ingredients 22
Steps:
- In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside at room temperature for 30 mins to 1 hour while you prepare the other salad ingredients.
- Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
- Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
- Heat 2 tablespoons of vegetable oil in a cast iron skillet, grill pan, or frying pan over medium high heat. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.
- To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.
Nutrition Facts : Calories 466 kcal, Carbohydrate 68 g, Protein 28 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 2204 mg, Fiber 4 g, Sugar 21 g, TransFat 0.04 g, UnsaturatedFat 6 g, ServingSize 1 serving
VIETNAMESE GRILLED CHICKEN
Categories Chicken Quick & Easy Dinner
Number Of Ingredients 22
Steps:
- Directions Marinating the chicken: Trim the fat around the bottom of the breast if there is any. Wash the chicken and pat dry using paper towels. Cut the chicken into 2-½" pieces. Season with kosher salt and red chili powder. In a zip-top bag (or a bowl), combine the garlic, shallot, papaya, baking powder, palm sugar, lemongrass, green onions and soy sauce. Add the chicken. Shake the bag gently to coat the meat with the marinade (or mix well). Drizzle with 1 tablespoon of oil. Place the bag in a baking dish (for easy cleanup). Marinate in the refrigerator for about an hour. Grilling the chicken: Remove the chicken from the refrigerator ahead of time to bring it back to room temperature. Sprinkle the meat with mushroom seasoning salt (or regular salt). In a deep non-stick grill pan, brush about 2 tablespoons of olive oil. Once the grill is hot, add the chicken. Cook for 5 minutes. Lift the meat with tongs and check for a caramelized crust around the meat, then flip the chicken. Lower the heat to medium-low. Cover the pan and let grill for another 5 minutes. Finish with a drizzle of lime juice and a sprinkle of black pepper. Assembly time: In a bowl, combine the lettuce, mint and cucumber. Toss well. When you're ready to serve, in each individual bowl, place some carrot and daikon pickles. Add the vermicelli noodles, the lettuce combination and some crushed peanuts. Top with the grilled chicken and a few slices of chile pepper. Serve with nước mắm on the side. Enjoy with a tall glass of chilled ginger and lemongrass drink. Bon appétit!
More about "vietnamese grilled chicken food"
VIETNAMESE GRILLED CHICKEN VERMICELLI BOWL - I AM A …
From iamahoneybee.com
4/5 (2)Total Time 1 hr 45 minsCuisine AsianCalories 687 per serving
- To prepare the marinade for the chicken, in a large bowl mix together all the ingredients from the garlic to the soy sauce. Marinate the chicken by placing in the bowl, cover, and refrigerate for at least an hour before cooking.
- To make the quick-pickled vegetables, pour the vinegar, sugar, and salt over the vegetables and toss to coat. Let sit at room temperature for at least an hour before serving. If you make this more than a couple of hours in advance, store them in the fridge.
- For the nuoc cham sauce, mix all ingredients together. Taste and adjust seasonings as necessary. Set aside.
- For the scallion oil, heat the oil in a large skillet over low heat. When it's hot, add the scallions and cook until wilted but still bright green, about three minutes.
VIETNAMESE GRILLED CHICKEN WITH RICE VERMICELLI NOODLES ...
From tamingofthespoon.com
5/5 (3)Category DinnerCuisine VietnameseTotal Time 40 mins
- Whisk lime juice, fish sauce, garlic, chili garlic sauce, sugar and oil in a small bowl. Reserve about 2 tablespoons of the marinade for basting later. Pour the remainder into a large resealable plastic bag. Add chicken pieces to the bag and turn to coat. Marinate in the refrigerator for 20 minutes to 1 hour, turning occasionally.
- Mix the sugar and water together in a medium bowl until all the sugar is dissolved. Stir in remaining ingredients.
- Slice the grilled chicken. Place desired amount of noodles, fresh vegetables, cilantro, and mint in a bowl. Top with sliced chicken. Pour in desired amount of dipping sauce and enjoy.
VIETNAMESE LEMONGRASS CHICKEN RECIPE - JAMES BEARD FOUNDATION
From jamesbeard.org
VIETNAMESE GRILLED CHICKEN BANH MI RECIPE EASY | WHITE ON ...
From whiteonricecouple.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 495 per serving
- In bowl combine oil, garlic, fish sauce and black pepper. Stir well. Add chicken mix chicken into the marinade, coating all the chicken pieces. Cover and set aside for about 20 minutes. You can marinade the chicken up to one day ahead of time.
- Place the chicken on the grill. Grill the chicken for about 2-4 minutes per side, or until slightly charred and the chicken is cooked through.For thicker pieces of thigh or breast, grill each side a second time for another 2-4 minutes per side, or until the chicken is cooked all the way through.
- Slice the chicken into strips. Cut the baguette to the lengths you want each sandwich. Slit the baguette pieces lengthwise.
VIETNAMESE GRILLED CHICKEN AND EGGPLANT - FOOD AND WINE
From foodandwine.com
5/5 Servings 4
- Light a grill or preheat the broiler. In a mortar, mash the garlic with the sugar, crushed red pepper and a large pinch each of salt and pepper until a paste forms. Stir in the lime juice and cilantro. Transfer half of the mixture to a medium bowl and stir in the water, fish sauce and scallion to make a dipping sauce.
- Brush the eggplants with 1 1/2 tablespoons of the oil and season with salt and pepper. Season the chicken with salt and pepper. Stir the remaining 1 1/2 tablespoons of oil into the remaining garlic-lime mixture and spread it all over the chicken. Grill or broil the chicken and eggplants, turning once, until cooked through, about 5 minutes for the eggplants and 12 minutes for the chicken. Transfer to a platter and serve at once with the dipping sauce.
VIETNAMESE GRILLED CHICKEN BREASTS - THE SHORT ORDER COOK
From theshortordercook.com
5/5 (1)Category Main CourseCuisine VietnameseTotal Time 1 hr 15 mins
- In a single layer, place chicken breasts in a deep baking dish. Ensure it is deep enough to hold the marinade once poured in.
- Combine marinade ingredients in a pourable glass measuring cup. Next, whisk to combine and then pour over the chicken breasts. Let marinade 30 minutes, flip chicken, and then let marinade for a final 30 minutes
- Combine basting ingredients in a bowl and whisk. Set aside for later when grilling. Turn on a gas grill to warm it up or start a charcoal grill. Once it is at medium heat, the chicken is ready to go on the grill.
- Grill 5 minutes on each side on medium heat, with the lid open. The chicken should separate from the grill and no longer stick when it is ready to be flipped to the other side. Grill another 5 minutes on the other side.
VIETNAMESE GRILLED CHICKEN MEAL PREP + VIDEO - CARMY ...
From carmyy.com
Ratings 11Total Time 22 minsCategory Main Course
- In a bowl, mix together the lemongrass, shallot, 3 tbsp (half) the soy sauce paste, garlic powder, and oil. Once everything is fully coated, add the rest of the soy sauce. (You can put all the soy sauce in at once if you'd like but I prefer mixing half first)
- Set aside a spoonful or two of the marinade on the side to use to brush onto the chicken while grilling later.
- Coat your chicken with the rest of the marinade and let it marinade in the fridge for 30 minutes or overnight.
- Once ready, place the chicken onto the grill and grill each side for 6 minutes or until the chicken is cooked through. Brush on the sauce that was set aside onto the chicken if needed.
VIETNAMESE CHICKEN WINGS (GRILLED) - TAKES TWO EGGS
From takestwoeggs.com
Cuisine VietnameseTotal Time 4 hrs 50 minsCategory Appetizer & SidesCalories 778 per serving
- Prepare the lemon grass. Pound the lemongrass with a pestle or meat tenderizer, and grind into a food processor until minced.
- Make the Marinade. Combine the lemongrass with the rest or the marinade and marinate the wings in a ziplock bag removing as much air as possible and seal.
- Cook the wings on low heat. Heat a charcoal or gas grill to low heat. Lightly grease the grill and place the wings on the the grill. Cover the grill and cook for 20-25 minutes or until most of the fat has rendered and the wings are cooked through.
GRILLED-CHICKEN BANH MI RECIPE - NICK FAUCHALD | FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 25 minsServings 4
- In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles and salt. Put the chicken in a resealable plastic bag with all but 1/4 cup of the marinade. Reserve the remaining marinade for the Vietnamese Chicken Salad. Seal the bag and refrigerate the chicken for 3 hours.
- In a small saucepan, bring the water, vinegar, sugar, salt and crushed red pepper to a boil. Transfer the brine to a large bowl and let cool to room temperature. Add the carrots and daikon and cover to keep them submerged. Refrigerate the vegetables for at least 30 minutes and up to 3 days.
- Light a grill. Remove the chicken from the marinade and pat dry. Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes. Transfer to a work surface and let rest for 5 minutes.
- Drain 1 cup of the pickled vegetables. Slice 6 of the chicken breasts. Reserve the remaining pickled vegetables and 2 breasts for the Vietnamese Chicken Salad.
VIETNAMESE GRILLED CHICKEN RECIPE - EATINGWELL
From eatingwell.com
5/5 (4)Total Time 1 hr 10 minsCategory Healthy BBQ & Grilled Chicken RecipesCalories 396 per serving
- Whisk lime juice, fish sauce, garlic, peppers, sugar and oil in a small bowl. Pour about half of this marinade into a shallow glass dish and reserve the remainder for basting. Add chicken pieces to the dish and turn to coat. Cover and marinate in the refrigerator for 20 minutes to 1 hour, turning occasionally.
- Oil the grill rack. Grill the chicken, covered, turning several times and basting the browned sides with the reserved marinade, until well browned but not charred, and no longer pink inside, 20 to 30 minutes. Serve with Papaya Relish.
GRILLED CHICKEN BANH MI - RASA MALAYSIA
From rasamalaysia.com
5/5 (7)Total Time 35 minsCategory Vietnamese RecipesCalories 169 per serving
- If the thighs are large and/or super uneven in thickness, butterfly them (see page 58). Set aside.
- In a bowl, stir together the sugar, salt, pepper, fish sauce, and lime juice. If needed, tweak the flavor to get a slightly tart-sweet, salty finish. Add the oil, then the chicken, coating the pieces well. Cover with plastic wrap and mari- nate at room temperature for 30 minutes.
- To grill the chicken, preheat a gas grill to medium or prepare a medium-hot fire, or use a stove-top grill pan heated over medium-high heat with a little oil brushed on. Cook the chicken for 6 to 10 minutes, turning several times, until clear juices flow out when you pierce the flesh with the tip of a knife. Cool for 10 minutes before cutting across the grain. Tumble in the cooking juices to include extra flavor in the sandwich.
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