Best 4 Speedy Vietnamese Chicken Recipes

Looking for a quick and flavorful meal? Look no further than speedy Vietnamese chicken! This dish is a great weeknight dinner option, as it can be prepared in under 30 minutes. With its bold flavors and healthy ingredients, it's sure to please the whole family. From traditional pho to modern banh mi sandwiches, Vietnamese cuisine is known for its vibrant flavors and fresh ingredients. In this article, we will explore the secrets of speedy Vietnamese chicken, providing you with a step-by-step guide and helpful tips to ensure a delicious and authentic meal.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK 30-MINUTE CHICKEN PHO RECIPE BY TASTY

Quick 30-Minute Chicken Pho Recipe by Tasty image

Authentic Vietnamese pho is amazing but you don't always have the time to make the real thing. When you are in a pinch try this quick 30-minute chicken "pho". Make sure to add your favorite toppings like bean sprouts, jalapenos, thai basil, and don't forget a squeeze of fresh lime.

Provided by Katie Aubin

Categories Dinner

Time 30m

Yield 4 serving

Number Of Ingredients 18

Ingredients

10 oz rice noodle, dried, narrow, and flat
warm water, for soaking
1 tablespoon whole black peppercorn
1 tablespoon coriander seed
4 pods whole star anise
1 piece fresh ginger, 2 inch (5 cm) piece
1 bunch green onion
4 cups hot water
8 cups chicken broth
1 lb chicken breast, halved, crosswise
¼ cup fish sauce
2 limes
1 jalapeño
1 bean sprout
1 bunch fresh thai basil
1 bunch fresh cilantro
1 siracha
hoisin sauce

Steps:

Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
Add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
Remove the chicken from the broth.
Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
Shred the chicken.
Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.
Enjoy!

GRILLED VIETNAMESE CHICKEN

Grilled Vietnamese Chicken image

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

Ingredients

1 pound boneless skinless chicken thighs ((or breasts))
garnish (optional) - 2-3 green onions
1 1/2 tablespoon lime juice ((about 1 small lime))
1 1/2 tablespoon neutral or vegetable oil ((vegetable, canola, olive oil-but not extra virgin))
2 tablespoon soy sauce ((low sodium is fine))
1/2 tablespoon Fish sauce (Note 1)
2 tablespoon brown sugar
2 teaspoon minced garlic ((2 garlic cloves))
1 teaspoon fresh grated ginger - or more if you like ((or pinch of ground ginger))
1/4 teaspoon red chili flakes ((medium to medium-mild heat))
1 tablespoon cilantro ((and more for garnish if desired))

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 NOODLES WITH LEMONGRASS CHICKEN

Vietnamese Noodles with Lemongrass Chicken image

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

Ingredients

600 - 800g / 1.2 - 1.6lb chicken thigh fillets (, skinless and boneless or breast (or pork, beef or any seafood))
1 stalk lemongrass (, white part only, bruised them sliced into pieces easy to pick out later (Note 1))
2 garlic cloves (, finely chopped or minced)
2 tbsp lime juice
2 tbsp fish sauce ((Note 2))
1 tbsp soy sauce ((all purpose or light, NOT dark soy))
2 tbsp brown sugar
1 tbsp vegetable oil
1/4 cup fish sauce ((Note 3))
4 tbsp rice vinegar
2 tbsp white sugar
1/2 cup water
2 garlic cloves (, finely chopped)
1 red birds eye chilli (, finely chopped (Note 4))
3 tbsp lime juice
1/2 tbsp oil
200 g / 7 oz vermicelli noodles (, dried)
2 carrots (, julienned)
2 cucumbers (, julienned (optional: remove seeds))
5 cups iceberg lettuce (, finely sliced)
3 cups bean sprouts
Handful of mint leaves
Handful of cilantro/coriander
Sliced red chilli ((for garnish - optional))
Lime wedges ((to serve - optional but recommended))

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 CHICKEN

Vietnamese Chicken image

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

Ingredients

2 -4 pieces chicken breasts or 2 -4 pieces chicken wings
olive oil
salt
pepper
garlic salt (optional)
2 tablespoons butter
4 -6 garlic cloves, minced
2 tablespoons sugar
3 tablespoons soy sauce
rice
cucumber
tomatoes
romaine lettuce (optional)

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

Tips:

Meal prep: Save time and energy by prepping your ingredients ahead of time. Chop vegetables, marinate meats, and cook rice or noodles in advance.
Use a wok or large skillet: A wok or large skillet will allow you to cook all of the ingredients together quickly and easily.
High heat: Vietnamese cooking often uses high heat to quickly cook and stir-fry ingredients. Be sure to adjust the heat as needed to prevent burning.
Fresh ingredients: Fresh ingredients are essential for Vietnamese cooking. Use the best quality vegetables, herbs, and meats that you can find.
Balance flavors: Vietnamese cooking is all about balance. Be sure to include a variety of flavors in your dishes, such as salty, sweet, sour, and bitter.
Use fish sauce: Fish sauce is a key ingredient in many Vietnamese dishes. It adds a salty, savory flavor that is essential for authentic Vietnamese cooking.

Conclusion:

With its fresh ingredients, bold flavors, and quick cooking methods, Vietnamese cuisine is a delicious and healthy option for any meal. These recipes are just a taste of what Vietnamese cooking has to offer. Experiment with different ingredients and flavors to create your own unique Vietnamese dishes.

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