Category: Vietnamese

20 – Minute Chicken Pho

Created on 6/21/2024

Ingredients:

  • 1 rotisserie roast chicken
  • 1 onion, skin on, halved
  • 4cm (1.5”) piece of ginger, sliced
  • 1 cinnamon stick
  • 3 whole star anise
  • 3 tbsp fish sauce, or to taste
  • 2 tsp salt, or to taste
  • 2 beef stock cubes
  • 400g (14 oz) dried rice stick noodles

To Serve:

  • ½ onion, finely sliced
  • ¼ cup spring onion (scallions)
  • bean shoots
  • Thai basil leaves
  • lemon wedges
  • sliced red chilli
  • hoisin sauce (optional)
  • sriracha sauce (optional)

Instructions:

Step One: Remove the chicken meat from the rotisserie chicken. Shred and set aside until ready to serve

Step Two: Place the bones of the rotisserie chicken in a large microwave-safe bowl. Add the onion, ginger, cinnamon stick and star anise. Top with 2 litres (2.1 qt) of water. Microwave on high (1000W) for 10 minutes. Crumble in the beef stock cubes and stir to combine. Microwave on high for a further 5 minutes. Remove from the microwave and strain the broth, discarding the solids. Taste and season with the fish sauce and salt to taste

Step Three: In the meantime, soak the noodles in room temperature water for 10-15 minutes or until softened slightly. Cook in boiling water for 2-3 minutes or until the noodles are just tender. Drain and divide among serving bowls

Step Four: To serve, top the noodles with onion slices, chicken meat and spring onion. Ladle over hot broth (reheat in the microwave if you need). Serve with the bean shoots, Thai basil, lemon, chilli, hoisin and sriracha

Spicy Coconut Grilled Chicken Thighs

Created on 6/14/2023

Ingredients:

  • 3″ piece fresh ginger
  • 5 garlic cloves
  • ¾ cup coconut milk
  • ¼ cup hot chili paste (such as sambal oelek)
  • ¼ cup fresh lime juice
  • 2 Tbsp. light brown sugar
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
  • 2 Tbsp. vegetable oil, plus more for grill
  • 2 lb. skinless, boneless chicken thighs
  • ½ cup cilantro leaves with tender stems
  • Lime wedges (for serving)

Instructions:

Step One: Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours

Step Two: Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes

Step Three: Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes

Step Four: Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside

Vietnamese Noodles with Lemongrass Chicken

Created on 10/19/2019

Ingredients:

Chicken marinade

  • 1.5 lbs chicken thighs
  • 1 stalk lemongrass
  • 2 garlic cloves, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil

Nuoc Cham Sauce

  • 1/4 cup fish sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons whit esufar
  • 1/2 cup water
  • 2 garlic cloves, chopped
  • 1 red birds eye chili, finely chopped
  • 3 tablespoons lime juice

Noodle Bowl

  • 1/2 tablespoon olive oil
  • 7 ounces vermicelli noodles
  • 2 carrots
  • 2 cucumbers
  • 5 cups iceberg lettuce
  • 3 cups bean sprouts
  • Mint leafs
  • Cilantro leafs
  • Sliced red chili
  • Lime wedges

Instructions

Step one:

Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours.

Step two:

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).

Step three:

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.

Step four:

Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.

Step five:

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.

Step six:

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.

Step seven:

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.