Vietnamese Style Chicken With Fragrant Rice Noodles Food

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

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!

VIETNAMESE-STYLE CHICKEN WITH FRAGRANT RICE NOODLES

Steps:

• Heat oven to 450 degrees. In a large bowl, prepare the marinade by combining 3 tablespoons lime juice, oil, fish sauce, garlic, ginger, sugar and peppers, and mix well. Add chicken to marinade, season with salt and pepper, and mix well. Spread chicken in an even layer on a large rimmed baking sheet and roast until golden and cooked through, about 20 minutes. Transfer chicken to a plate and scrape the pan juices and bits into a small bowl. Spoon off grease, then stir in the soy sauce and the remaining 2 tablespoons of lime juice to make the pan sauce.
• Meanwhile, cook rice noodles until tender, according to package directions. Drain and run under cold water until cool. Drain well and transfer to a large bowl. Add snap peas, pickles, basil, cilantro and pan sauce and season with salt and pepper. Toss to combine. Serve with lime wedges.
• Divide noodles in 4 bowls and top with chicken. Serve with lime wedges.

VIETNAMESE RICE NOODLE SALAD WITH CHICKEN

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.

VIETNAMESE NOODLE SALAD WITH LEMONGRASS CHICKEN

Steps:

• Place chicken into a large zip-top freezer bag.
• Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
• Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
• Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
• Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
• Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
• Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.

VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE

Steps:

• Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
• Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
• Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
• Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

FRAGRANT CHICKEN AND RICE NOODLE SOUP

Steps:

• Rinse the chicken, place in a large pot with enough cold water to cover and bring to the boil, skimming.
• Add the onions, ginger, cinnamon, cardamom, star anise, sugar and salt. Simmer for 30 minutes, remove chicken, carve off breasts, and set aside. Return the chicken to the broth and simmer for a further 30 minutes.
• Strain the broth and finely slice the chicken breast and leg meat. Gently reheat the broth with the fish sauce, and 2 tbsp fried shallots.
• Cover the noodles with hot water, gently separate using chopsticks, and drain.
• Divide the noodles between four deep, warmed soup bowls.
• Arrange the chicken meat on top; ladle the hot broth into each bowl, and scatter with remaining fried shallots, spring onions, bean shoots, chilli, mint, basil and coriander. Guests squeeze lime wedges into broth to taste.

SICHUAN-STYLE CHICKEN WITH RICE NOODLES

Steps:

• Cut 1 bunch scallions into 1" pieces; thinly slice remaining bunch of scallions and set aside. Bring 12 cups water to a brisk simmer in a large stockpot and add scallions, kombu, ginger, star anise, Sichuan peppercorns, 1/4 cup soy sauce, and 1 tablespoon salt; cook until kombu is softened, 10-15 minutes.
• Add chicken to pot and reduce heat so liquid is at a very gentle simmer. Poach chicken, uncovered, until cooked through and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 40-45 minutes. Transfer chicken to a plate and let cool.
• Meanwhile, increase heat to mediumhigh and bring poaching liquid to a boil; cook until reduced by half, 30-45 minutes. Fish out scallions, ginger, and star anise from pot with a slotted spoon and discard. Add noodles to poaching liquid and cook according to package instructions. Drain and toss in a large bowl with 1 teaspoon sesame oil.
• Combine kale, sugar, a pinch of salt, and remaining 1 teaspoon sesame oil in a medium bowl and massage kale, rubbing between your fingers, until softened and shiny, about 30 seconds. Add vinegar, rice noodles, reserved sliced scallions, 1 tablespoon furikake, and remaining 2 tablespoons soy sauce and toss to combine; season with salt.
• Remove skin and bones from chicken; discard. Slice or shred meat. Serve with noodles, drizzled with chili oil and sprinkled with more furikake.
• Do Ahead
• Chicken can be poached 1 day ahead; let cool, cover and chill chicken and liquid separately. Bring to room temperature before slicing. Noodle mixture can be made 3 hours ahead; store at room temperature. Moisten with more soy sauce and vinegar before serving.