Best 4 Vietnamese Chicken Skewers With Dipping Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to discover the tantalizing flavors of Vietnamese chicken skewers with dipping sauce. This delectable dish combines the vibrant and zesty flavors of Vietnamese cuisine, using fresh and aromatic ingredients to create a symphony of taste. Whether you prefer your skewers grilled or pan-fried, this article will guide you through the art of creating authentic Vietnamese chicken skewers, along with a variety of dipping sauces that will elevate your dining experience. So, gather your ingredients, fire up your grill or pan, and let's explore the delightful world of Vietnamese chicken skewers with dipping sauce.

Let's cook with our recipes!

VIETNAMESE CHICKEN SKEWERS



Vietnamese Chicken Skewers image

Make and share this Vietnamese Chicken Skewers recipe from Food.com.

Provided by Wildcatter

Categories     One Dish Meal

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 garlic cloves, minced
1 small red onion, minced
1 stalk lemongrass, inner leaves only, minced
1 tablespoon fresh ginger, peeled and minced
2 jalapeno peppers, split, seeds removed
1 tablespoon cilantro, chopped
1 cup fish sauce
2 tablespoons sugar
1 lime, juice of
2 boneless skinless chicken breasts

Steps:

  • Combine the garlic, onion, lemongrass, ginger, peppers, cilantro, fish sauce, sugar, and lime in a saucepan.
  • Slowly bring to a boil over medium heat, then take off the stove and cool.
  • Cut chicken breasts into 1-inch cubes.
  • Toss the chicken into the marinade and let it marinate for 1 to 2 hours.
  • Soak wooden skewers in cold water for 30 minutes.
  • Skewer the chicken cubes and grill them for 3 to 4 minutes a side, until they're firm and lightly charred.

Nutrition Facts : Calories 124.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 34.2, Sodium 4424.7, Carbohydrate 12.1, Fiber 0.6, Sugar 9.6, Protein 16.9

INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)



Indonesian Chicken Skewers with Peanut Sauce (Satay Ayam) image

I'm Indonesian but I live in Spain. I'd like to share with you my recipe of satay ayam. It has helped me a lot to overcome my homesickness. I hope this dish will be one of your favorite Asian dishes. You will not be able to resist the sweet and salty taste of the peanut sauce!

Provided by lenakurniasih

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h40m

Yield 4

Number Of Ingredients 12

1 pound chicken thighs, cut into 1/2-inch pieces
¾ teaspoon salt
1 pinch ground white pepper
1 tablespoon sunflower seed oil
24 wooden skewers
1 cup water
5 tablespoons peanut butter
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon brown sugar
2 cloves garlic, minced
½ teaspoon salt
1 tablespoon lime juice

Steps:

  • Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
  • Soak wooden skewers in water to prevent burning during cooking.
  • Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
  • Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
  • Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

Nutrition Facts : Calories 325.7 calories, Carbohydrate 8.9 g, Cholesterol 70.1 mg, Fat 21.8 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 1338.9 mg, Sugar 5.4 g

VIETNAMESE KEBABS WITH SUGARCANE SKEWERS, DIPPING SAUCE, AND LETTUCE CUPS



Vietnamese Kebabs with Sugarcane Skewers, Dipping Sauce, and Lettuce Cups image

Lettuce wraps, sugarcane skewers, and add-ins such as lemongrass make tasty bundles bursting with the flavors of Southeast Asia. Sugarcane adds a hint of sweetness and an authentic touch, but wooden skewers make a fine stand-in -- just soak them in water for 20 minutes before using.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h30m

Yield Serves 12

Number Of Ingredients 18

For the dipping sauce:
1/4 cup Asian fish sauce
1/4 cup water
2 tablespoons fresh lime juice (from 2 limes)
2 teaspoons sugar
1 teaspoon rice-wine vinegar (not seasoned)
2 garlic cloves, crushed
1 teaspoon finely chopped Thai chile
For the kebabs:
Vegetable oil cooking spray
1/2 recipe Ground-Meat Mix (about 1 3/4 pounds)
3 tablespoons finely chopped fresh lemongrass, pale-green parts only
3 tablespoons chopped fresh Thai or regular basil
3 tablespoons chopped fresh cilantro
1 teaspoon finely chopped Thai chile
12 skewers (5 inches each) fresh sugarcane
1 head Boston lettuce, leaves separated
Garnish: fresh mint, Thai or regular basil, and cilantro

Steps:

  • Make the dipping sauce: Mix together all ingredients in a bowl. Refrigerate for at least 1 hour.
  • Preheat oven to 450 degrees, with rack in topthird of oven. Make the kebabs: Coat abaking sheet with cooking spray. Gentlymix together meat, lemongrass, basil,cilantro, and chile. Form meat into 12 narrowloaves (about 1/4 cup each), shapingeach around a sugarcane skewer, leaving1 inch exposed; transfer to baking sheet.
  • Bake for 11 minutes. Heat broiler. Broiluntil deep golden brown, about 3 minutes.Discard garlic from sauce. Placekebabs in lettuce leaves. Garnish withherbs. Serve with dipping sauce.

VIETNAMESE GRILLED PORK SKEWERS



Vietnamese Grilled Pork Skewers image

For this dish, we need to prepare two things (1) the grilled pork, and (2) the dipping sauce.

Provided by Nguyen Duc Cuong

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 1h38m

Yield 6

Number Of Ingredients 16

1 pound pork belly, cubed
1 fresh red chile pepper, minced
3 stalks lemongrass, minced
3 tablespoons fish sauce
3 cloves garlic, minced, or more to taste
1 teaspoon monosodium glutamate (MSG)
1 teaspoon white sugar
1 teaspoon Chinese five-spice powder
bamboo skewers
¼ cup fish sauce
¼ cup white sugar
1 fresh red chile pepper, minced, or more to taste
1 lime, juiced
5 cloves garlic, minced, or more to taste
1 teaspoon monosodium glutamate (MSG), or to taste
1 cup water

Steps:

  • Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
  • Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
  • Thread the marinated pork belly onto bamboo skewers.
  • Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

Nutrition Facts : Calories 201 calories, Carbohydrate 15.3 g, Cholesterol 27.3 mg, Fat 10.6 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 3.4 g, Sodium 2019.6 mg, Sugar 9.9 g

Tips:

  • To make the chicken skewers more flavorful, marinate them in the sauce for at least 30 minutes before grilling.
  • If you don't have a grill, you can also cook the chicken skewers in a skillet over medium heat.
  • To make the dipping sauce, simply whisk all of the ingredients together in a bowl.
  • If you like your dipping sauce with a bit of a kick, add a teaspoon or two of Sriracha sauce.
  • Serve the chicken skewers with rice, noodles, or vegetables.

Conclusion:

These Vietnamese chicken skewers are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or a party. The chicken is tender and juicy, and the dipping sauce is flavorful and refreshing. You can customize the skewers to your own liking by adding different vegetables or marinating the chicken in a different sauce.

Related Topics