VIETNAMESE CHICKEN AND MINT SALAD
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish.
VIETNAMESE CHICKEN
Make and share this Vietnamese Chicken recipe from Food.com.
Provided by Bouthaina
Categories Vietnamese
Time 50m
Yield 3 18, 2-3 serving(s)
Number Of Ingredients 11
Steps:
- heat a large pan over medium heat.Add sugar and water and cook until sugar start to melt and turn brown.
- Stir frequently for 15 minutes.Then, remove the pan and pour the caramel into a bowl.
- Clean the pan with hot water. Heat olive oil and add onion, garlic and ginger. Cook for 5 minutes then, remove it in a bowl.
- Add 2 thin cut chicken breasts that have been seasoned with salt and pepper to the pan and cook it for 10 minutes.
- Add caramel, soya sauce and the reserved onion, garlic and ginger.
- Reduce the heat and cook it for 20 minutes.
Nutrition Facts : Calories 633, Fat 27.4, SaturatedFat 5.8, Cholesterol 92.8, Sodium 2795.1, Carbohydrate 63.8, Fiber 2.5, Sugar 53.2, Protein 34.7
VIETNAMESE CHICKEN
I got this recipe from a family friend, but it's a popular vietnamese dish. I try to make this for dinner every once in awhile and I always make more sauce because it goes really well with the vegetables. If you don't want to make more sauce, maggi (a type of soy sauce) goes really well with the chicken and rice.
Provided by Phammy
Categories Chicken
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Wash & pat dry chicken.
- Drizzle a small amount of olive oil to chicken, about a teaspoon for each chicken.
- Season with salt and pepper (or garlic salt if you like).
- In sauce pan over medium heat, melt butter and add minced garlic. wait for garlic to brown.
- Add sugar and soy sauce.
- Stir sauce until hot and boiling.
- Turn off heat.
- Add sauce to chicken and cook covered with foil in the oven for 45 minutes, basting and turning chicken every 15 minutes. Last 15 minutes, cook uncovered.
- Serve with rice, sliced tomatoes and cucumbers. Use sauce after to put on rice or enjoy with Maggi.
Nutrition Facts : Calories 374.1, Fat 25.9, SaturatedFat 11.3, Cholesterol 109.5, Sodium 1682.2, Carbohydrate 16.1, Fiber 0.3, Sugar 13.1, Protein 19.6
LIME AND MINT CHICKEN
When you have left over roast chicken this is a tasty and cool meal for one that's easily doubled if necessary.
Provided by Sackville
Categories Chicken
Time 30m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Bring a medium sized saucepan of water to the boil.
- Drop the beans into the boiling water with a pinch of salt.
- Boil for 2-3 minutes until the beans are just tender.
- Discard the chicken skin and any fat and tear bite-size pieces off the bone.
- Season the shredded chicken, with salt and pepper.
- Pour the lime juice into a bowl and whisk with olive oil until thick.
- Stir the beans into the dressing and then add the tomatoes, chicken, mint and chives.
- Toss and leave to sit for a few minutes, until the flavours meld together.
- Toss again and eat.
Nutrition Facts : Calories 342.5, Fat 27.6, SaturatedFat 3.9, Sodium 22.8, Carbohydrate 23.8, Fiber 9.7, Sugar 7.9, Protein 5.7
EASY PHO (CHICKEN OR TOFU)
An easy take on a classic Vietnamese comfort soup wth a ginger-scented broth and lots of satiny noodles. Fresh mint livens up the dish. Recipe can be easily be doubled. From this month's Chatelaine Magazine (February 2009).
Provided by blucoat
Categories Stew
Time 23m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Pour broth into large saucepan set over high heat. Add cinnamon, ginger, anise, sugar and chili-garlic sauce. Bring to a boil. Then simmer over medium-low until flavourful, 5 to 10 minute Remove and discard cinnamon, anise and ginger.
- Meanwhile, cut tofu into cubes. Remove and discard shiitake stems. Slice mushrooms. Oil a large frying pan and set over medium-high heat. Add mushrooms and tofu. Stir often until tofu is golden around edges, 5 minute Add to broth. (If using chicken, add now.) Bring to a boil, then stir in noodles, separating as you add. Boil gently, stirring often, until noodles are tender, 3 to 5 minute
- Stir in onions and mint, then ladle into soup bowls. Top with bean sprouts and serve with lime wedges.
Nutrition Facts : Calories 86.1, Fat 3.8, SaturatedFat 0.8, Sodium 17.1, Carbohydrate 8.3, Fiber 2.9, Sugar 2.5, Protein 8.1
WHITE-CHOCOLATE-MINT MOUSSE
A very simple, very delicious mousse. I serve it in individual goblets, garnished with fresh mint, or, if there's time, mint leaves brushed with egg white and coated with confectioner's sugar and frozen. Or, even fancier, paint mint leaves with melted dark chocolate, chill, then peel off the mint leaves--you have delicate dark chocolate leaves for garnish.
Provided by Chef Kate
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Have ready a serving bowl with at least a 6-cup capacity.
- In a medium saucepan over low heat, place 1/2 cup of the cream and the butter and heat until the mixture is hot and the butter melts. Do not let the mixture boil. Remove the pan from the heat.
- Add the white chocolate and let it soften in the hot cream mixture for about 30 seconds. Stir the mixture until it is smooth and all of the white chocolate melts.
- Transfer the mixture to a bowl and refrigerate until cool to the touch but still pourable, about 30 minutes.
- In the large bowl of an electric mixer, mix the remaining 2 cups of cold cream, vanilla, mint extract and the cooled white-chocolate mixture on low speed to blend the ingredients.
- Increase the speed to medium high and beat until firm peaks form, about 1 minute.
- Transfer the mousse to a serving bowl, cover and refrigerate up to 1 day. When ready to serve, either leave in the serving bowl or spoon into individual serving bowls/goblets, garnish with the white-chocolate shavings and mint leaves and serve cold.
Nutrition Facts : Calories 475.6, Fat 41.8, SaturatedFat 25.8, Cholesterol 114.5, Sodium 60.6, Carbohydrate 23.2, Sugar 21.1, Protein 3.6
VIETNAMESE MARMITE MINT CHICKEN
A signature dish by Chef Zamzam The savoury body of Marmite is tempered with the refreshing zest of fresh mint leaves. The addition of cili padi really awakens the senses. Crunchy bamboo shoots add a nice texture to the dish.
Provided by Laila Zar
Categories Vietnamese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and sauté onions, dried chillies & chopped garlic over medium flame until translucent.
- Add chicken cubes & cook until almost done, stir frying all the time. Add a dash of fish sauce & keep on frying.
- Mix in sugar. Turn up heat, toss in bamboo shoots, red chillies, Marmite & finally the mint leaves. Stir well & remove from heat. Serve over steamed white rice.
Nutrition Facts : Calories 468.4, Fat 14, SaturatedFat 4, Cholesterol 92.8, Sodium 1161.3, Carbohydrate 48.1, Fiber 2.7, Sugar 5.7, Protein 35.7
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