Monday, January 21, 2013

Vietnamese Grilled Chicken with Vermicelli

This is one of my favourite meals.  I love the warm noodles, chicken and sauce with the cold veggies.  This is a flavourful meal that you can feel good about eating.


1/2 package of vermicelli noodles, cooked and drained
2 Vietnamese grilled chicken breasts (recipe follows), sliced on an angle
1 carrot, finely grated
1/4 cucumber, sliced julienne
1/8 of a cabbage, sliced
1 cup of lettuce, sliced
1 1/2 cups of bean sprouts
2 green onions, sliced
1/4 cup peanuts, lightly crushed or chopped
optional - fresh cilantro and/or mint
Bun sauce (recipe follows)
lime wedges
sriracha sauce to taste


On a plate place a portion of cooked vermicelli.

Add all vegetables on top of vermicelli.  Top with sliced chicken, peanuts and cilantro and/or mint.

Pour 1/4 cup of the warm bun sauce on top of each plate.

Vietnamese Grilled Chicken Breasts


2 chicken breasts, cut in half lengthwise
1/4 cup minced lemongrass
2 tablespoons cilantro
1/4 cup sugar
1/4 cup sesame seeds, toasted
1/4 cup fish sauce
1/4 cup tablespoons sesame oil
2 garlic cloves, finely chopped
2 shallots, finely sliced
1 tablespoon soy sauce
lots of fresh ground pepper
optional - 1 hot red chili, finely sliced


Combine all ingredients in a bowl and stir.  Add chicken and marinate for at least 2 hours.
Grill chicken breasts.


Minced Lemongrass

Bun Sauce / Nuoc Cham


3 tablespoons sugar
3 tablespoons water
3 tablespoons carrot, finely grated
1/3 cup fish sauce
1/2 cup lemon juice
1 garlic clove, finely chopped
1 shallot, sliced
1 red chili, sliced (optional)


In a small pot simmer on low for 5-10 minutes.

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