Vietnamese Noodles with Lemongrass Chicken

Original recipe Serves 4 people

Doubled recipe serves 8 people

CHICKEN AND MARINADE

       DOUBLE             ORIGINAL              

• ▢2-3lbs chicken     600 - 800g / 1.2 - 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
• ▢2                          1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later (Note 1)
• ▢4                          2 garlic cloves , finely chopped or minced
• ▢4 T                       2 tbsp lime juice
• ▢4T                        2 tbsp fish sauce (Note 2)
• ▢2T                       1 tbsp soy sauce (all purpose or light, NOT dark soy)
• ▢4T                       2 tbsp brown sugar
• ▢2T                      1 tbsp vegetable oil

NUOC CHAM (VIETNAMESE SAUCE)

• ▢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

NOODLE BOWL

• ▢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)

Instructions

LEMONGRASS CHICKEN

• 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.

NUOC CHAM SAUCE

• 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.

ASSEMBLE

• 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!

Recipe Notes:

1. Lemongrass - to prepare, peel the tough outer layers off to reveal the softer white part on the bottom ~1/3 of the lemongrass. Bruise using the back of the knife (see video). Don't slice too finely or finely chop, you want the pieces large enough so you can just brush them off (lemongrass is kind of tough, it has to be very finely chopped / cooked for a long time to eat).

You could sub with 1 tbsp lemongrass paste.

2. Fish sauce is a key ingredient in a lot of Asian cooking. Don't worry, it doesn't taste fishy when combined with other ingredients! It's an incredible flavour enhancer that has more depth than salt or soy sauce and is very cheap to buy at supermarkets or Asian grocery stores (even better value!).

3. Chilli -This can be substituted with any spicy chilli or even chilli paste. Adjust to your taste.

4. CUSTOMISE:

• Make this kid friendly by just serving the chilli on the side.
• To make it GLUTEN FREE, ensure you use GF tamari.
• Sub the vegetables with other vegetables of choice eg. capsicum/bell peppers, snow peas (finely sliced)

5. Freezing: Pop the chicken in the fridge as soon as it's in the marinade. Then let it defrost in the fridge - it will marinate during this time.

6. DIY Noodle Bowl Spread: Pile all the components on a large platter or separate bowls and let guests serve themselves. That's how I typically serve this.

7. Nutrition per serving.

Lisa Morby Pad Thai

Pad Thai- 

makes for 6 people, plus some leftover
1 pkg (8-oz) thin rice noodles
1 Sliced or chopped onion
3 minced garlic cloves
2 T butter
 1 lb chicken (I season my chicken with either traeger seasoning or a new seasoning I've tried called Smoked Pecan Himalayan salt- so delicious)
1/2c oil
4 eggs
1 T vinegar
2 T fish sauce or soy sauce
1/8t red pepper
2 c bean sprouts
3 green onions
2-3 shredded carrots
1 red pepper sliced
1 yellow or orange pepper sliced
optional- sliced cabbage

1 lemon cut into wedges

Soak rice noodles (read the specific package for details) for approximately 20min, then depending on the type of rice noodles you get cook for 4-7min. Drain the noodles, I do add some oil to the noodles so they dont stick. Set aside and wait to add them to the big pot to cook everything together.

Saute onion, garlic and cook chicken. Put chicken in separate bowl, then cook eggs put in same bowl as chicken. Add the rice noodles to the pan and add vinegar, fish sauce, green onions, carrots, pepper, cabbage till warm and to desired taste. Each person has a slice of lemon and have them squeese it on their dish right before they eat.

Serve with Oriental Chicken salad

Or serve with egg rolls or pot stickers.

Thai Curry

1 Sliced onion
2 celery stalks sliced
1 can of coconut milk
2T Thai Kitchen Curry Paste
1/2-1t garlic powder
1/2-1t ground ginger
1t sugar
salt and pepper
chicken
Optional- match stick carrots, cabbage, red/yellow peppers, sliced kale
bean sprouts
Rice

Line baking pan with aluminum foil, add 1-2T oil, add chicken and sprinkle with chicken seasoning, Cook chicken 450 in oven for 20min. Cooked enough chicken to add to the Pad Thai

On stove top- Saute onion till crisp tender, add celery, coconut milk, paste, garlic, ginger, and sugar. Let cook for 15 min. Add any of the vegetables and cook for a few minutes till crisp tender and add chicken and Serve with rice and bean sprouts.



Also Serve with Pad Thai

Asian Noodle Salad

Asian Noodle Salad

1 package Linguine Noodles, Cooked, Rinsed, And Cooled

1/2 head Sliced Napa Cabbage, Or More To Taste

1/2 head Sliced Purple Cabbage, Or More To Taste

1/2 bag Baby Spinach, Or More To Taste

1 whole Red Bell Pepper, Sliced Thin

1 whole Yellow Bell Pepper, Sliced Thin

1 whole Orange Bell Pepper, Thinly Sliced

1 bag Bean Sprouts (also Called Mung Bean Sprouts)

Chopped Cilantro, Up To 1 Bunch, To Taste

3 whole Scallions, Sliced

3 whole Cucumbers Peeled And Sliced

1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

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FOR THE DRESSING:

1 whole Lime, Juiced

8 Tablespoons Olive Oil

8 Tablespoons Soy Sauce

2 Tablespoons (up To 3 Tablespoons) Sesame Oil

1/3 cup Brown Sugar

3 Tablespoons Fresh Ginger Chopped

2 cloves Garlic, Chopped

2 whole Hot Peppers Or Jalapenos, Chopped

Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/