Vietnamese Chicken Vermicelli is a delicious and refreshing dish that is perfect for a light and healthy meal. Its bold flavors and textures create a symphony of taste that will tantalize your palate. This dish is a staple of Vietnamese cuisine and is enjoyed by people of all ages. If you are looking for a healthy and flavorful meal that is easy to make, Vietnamese Chicken Vermicelli is the perfect choice for you. In this article, we will provide you with a step-by-step guide to making this delicious dish.
Check out the recipes below so you can choose the best recipe for yourself!
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 CHICKEN VERMICELLI SALAD
Steps:
- In a small saucepan combine sugar and ½ cup water. In the microwave or stove-top, heat another 1/3 cup of water and set aside.
- Heat saucepan with sugar over medium heat and stir until sugar is dissolved. Then, stop stirring and allow mixture to boil, untouched, for about 10-12 minutes, until mixture turns a deep golden brown.
- Turn off the heat and pour in the additional hot water- do this very quickly and carefully so that you do not burn yourself. Mixture will sputter and bubble up a bit and then settle down.
- Stir until caramel becomes liquid-y. Set mixture aside to cool.
- Meanwhile prepare a second bowl with shallots, soy sauce, fish sauce, and olive oil. When caramel sauce is cool to the touch, add the caramel sauce to the shallot mixture.
- In marinating dish (or ziplock) add chicken and pour marinade over the meat.
- Marinate for at least 1 hour and up to overnight.
- Bring a large pot of water to a boil. Add vermicelli and boil per package instructions; mine took 5 minutes. Drain into a colander and run cold water over the noodles until they are cool to the touch. Set aside to drain while you prepare your remaining ingredients.
- Combine water, fish sauce, lime juice, sugar, vinegar, garlic, thai chili, shredded cucumber, and shredded carrot. Stir until the sugar is completely dissolved. Set aside.
- Brush a grill pan with vegetable oil and bring to high heat.
- Remove chicken from marinade and blot with paper towel to remove excess moisture.
- Grill for about 3-4 minutes per side or until chicken is completely cooked through.
- Let rest for 5 minutes before slicing.
- Prepare the noodle bowls by distributing a handful of lettuce, ¼ portion of noodles, and top with shredded carrot, cucumber, chopped peanuts, mint, and cilantro to taste.
- Top salads with sliced grilled chicken.
- Separate the Nuoc Cham into 4 portions for serving. Pour sauce over salad and mix immediately prior to eating.
- Makes 4 noodle bowls.
VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL
You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.
Provided by Jet Tila
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
- For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
- For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
- Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.
VIETNAMESE CHICKEN VERMICELLI SALAD
From THE GOURMET GOURMAND blog. You'll need time in advance to marinade. The actual cook time is quick.
Provided by gailanng
Categories Chicken Breast
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- To prepare the Chicken Marinade:.
- In a small saucepan combine sugar and 1/2 cup water. In the microwave or stove-top, heat another 1/3 cup of water; set aside.
- Heat saucepan with sugar over medium heat and stir until sugar is dissolved. Then, stop stirring and allow mixture to boil, untouched, for about 10-12 minutes, until mixture turns a deep golden brown. Watch carefully so as not to burn.
- Turn off the heat and pour in the additional hot water. Do this very quickly and carefully so that you do not burn yourself. Mixture will sputter and bubble up a bit and then settle down.
- Stir until caramel becomes liquidy. Set mixture aside to cool.
- Meanwhile prepare a second bowl with shallots, soy sauce, fish sauce and olive oil. When caramel sauce is cool to the touch, add the caramel sauce to the shallot mixture.
- In marinating dish (or ziplock bag) add chicken and pour marinade over the chicken.
- Marinate for at least 1 hour and up to overnight.
- To prepare the noodles:.
- Bring a large pot of water to a boil. Add vermicelli and boil per package instructions; about 5 minutes. Drain into a colander and run cold water over the noodles until they are cool to the touch. Set aside to drain while you prepare your remaining ingredients.
- To prepare the Nuoc Cham:.
- Combine water, fish sauce, lime juice, sugar, vinegar, garlic, thai chili, shredded cucumber and shredded carrot. Stir until the sugar is completely dissolved. Set aside.
- To grill the Chicken:.
- Brush a grill pan with vegetable oil and bring to high heat.
- Remove chicken from marinade and blot with paper towel to remove excess moisture.
- Grill for about 3-4 minutes per side or until chicken is completely cooked through.
- Let rest for 5 minutes before slicing.
- To serve:.
- Prepare the noodle bowls by distributing a handful of lettuce, 1/4 portion of noodles, and top with shredded carrot, cucumber, chopped peanuts, mint and cilantro to taste.
- Top salads with sliced grilled chicken.
- Separate the Nuoc Cham into 4 portions for serving. Pour sauce over salad and mix immediately prior to eating.
- Makes 4 noodle bowls.
Nutrition Facts : Calories 692, Fat 28.2, SaturatedFat 5, Cholesterol 46.4, Sodium 2143.8, Carbohydrate 85.8, Fiber 4.7, Sugar 27.1, Protein 26.7
BUN GA NUONG (CHICKEN AND VERMICELLI)
Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 20 to 60 minutes.
- Bring three quarts of water to a boil. Add the rice vermicelli and cook three to four minutes or until it is almost soft. Strain in a colander and set aside.
- Grill the chicken on both sides until done. Cut into bite-size pieces.
- In each of four bowls, divide the lettuce and cucumbers. Top with the vermicelli. Arrange the chicken on top of the vermicelli.
- Combine the ingredients for the chili vinaigrette and mix together thoroughly. Pour three to four tablespoons of the chili vinaigrette on each salad. Sprinkle with fresh mint and peanuts and serve.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 18 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1592 milligrams, Sugar 11 grams, TransFat 0 grams
Tips:
- For the best flavor, use fresh ingredients whenever possible.
- If you don't have time to make the chicken stock from scratch, you can use store-bought chicken broth.
- To make the chicken more flavorful, marinate it in the lemongrass, garlic, and ginger for at least 30 minutes before cooking.
- If you don't have a grill, you can cook the chicken in a pan over medium heat.
- Be sure to cook the chicken until it is cooked through, but not overcooked, to prevent it from becoming dry.
- To make the vermicelli noodles, simply soak them in warm water for 10 minutes, or until they are softened.
- To make the dipping sauce, simply whisk together the fish sauce, lime juice, sugar, and water.
- Serve the chicken vermicelli with the dipping sauce, pickled vegetables, and herbs.
Conclusion:
Chicken vermicelli is a delicious and refreshing dish that is perfect for a hot summer day. It is also a healthy dish, as it is low in calories and fat and high in protein and vegetables. If you are looking for a new and exciting dish to try, chicken vermicelli is a great option. It is easy to make and can be tailored to your own taste preferences.
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