RICE VERMICELLI WITH CHICKEN AND NUOC CHAM
Provided by Bon Appétit Test Kitchen
Categories Chicken Low Fat Quick & Easy Dinner Lunch Radish Turnip Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Prepare grill for medium heat. Season chicken with salt and grill, turning often and moving away from direct heat if needed, until cooked through and an instant-read thermometer inserted into the center registers 165°, 20-25 minutes. Transfer chicken to a plate. Let cool slightly, then shred meat, discarding skin and bones. Set aside.
- Cook shallot in oil in a small saucepan over medium heat, stirring occasionally, until shallot is golden brown and crisp, 8-10 minutes (reserve shallot oil and use to make vinaigrettes). Using a slotted spoon, transfer shallot rings to a paper towel-lined plate and season with salt. Set aside.
- Meanwhile, place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 5-10 minutes; drain. Rinse under cold water and drain well.
- Mix chile, garlic, lime juice, fish sauce, and brown sugar in a large bowl to combine. Add noodles, turnips, radishes, half of basil, and reserved shredded chicken, and toss to combine. Top with reserved fried shallot rings and remaining basil.
- DO AHEAD: Shallot rings can be fried 3 days in advance. Store airtight at room temperature. Dressing can be made 2 days ahead.
A HOMEMADE SAN FRANCISCO TREAT: CHICKEN VERMICELLI RICE
Years ago, I came up with my clone of a dish my children really enjoyed. I wanted to use the freshest ingredients that I usually have on hand. Many years later, I find myself still making it. If serving a beef dish, substitute chicken bouillon with beef bouillon. Angel hair pasta can be broken into small pieces in place of vermicelli.
Provided by SHORECOOK
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
- Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 42.4 g, Cholesterol 7.8 mg, Fat 3.6 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 310.7 mg, Sugar 0.6 g
VERMICELLI WITH CHICKEN AND NUOC CHAM
This is a versatile dish. You can add different vegetables or substitute steak or pork
Provided by barbara lentz @blentz8
Categories Chicken
Number Of Ingredients 18
Steps:
- Mix the ingredients together for the Nuoc Cham together and set aside. Cook the vermicelli in boiling salted water add the bean sprouts at the last minute of cooking. Drain and run cold water over noodles and set aside.
- For the chicken Mix the fish sauce, garlic and oil together. Add the chicken and marinate for 30 minutes. Place a skillet over high heat. Get it hot. Add the chicken mixture and reduce the heat to medium high and cook until the chicken is done.
- Place the vermicelli and bean sprout mixture in a bowl. Place the cucumber along side the vermicelli.Place the chicken along the vermicelli. Pour the Nuoc Cham over the top. Serve garnished with cilantro
CHICKEN AND HERB SALAD WITH NUOC CHAM
Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken - or any leftover chicken - soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.
Provided by Yewande Komolafe
Categories dinner, easy, lunch, quick, weekday, weeknight, salads and dressings, main course
Time 5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
- Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
- Divide the salad among bowls, garnish with the crispy shallots and serve immediately.
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
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VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN
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- Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
- 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.
VERMICELLI WITH CHICKEN SKEWERS AND NUOC CHAM RECIPE
From foodandwine.com
5/5
- Heat the broiler or light the grill. In a medium bowl, combine 1 tablespoon of the fish sauce, 1 tablespoon of the sugar, 2 cloves of the garlic, and the oil. Add the chicken, toss, and then thread each strip onto a wooden skewer. Broil or grill the chicken until just done, about 2 minutes per side.
- In a small bowl, combine the remaining 4 tablespoons fish sauce, 1 tablespoon sugar, and 1 clove garlic with the red-pepper flakes, vinegar, lime juice, and water. Set this nuoc cham aside.
- In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Add the bean sprouts during the last minute of cooking. Drain, rinse with cold water, and drain thoroughly.
- Put the pasta and bean sprouts on a platter and top with the cucumber, herbs, and chicken skewers. Pour the nuoc cham over all and sprinkle with the peanuts.
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5/5 (4)Category DinnerCuisine VietnameseTotal Time 40 mins
- Whisk lime juice, fish sauce, garlic, chili garlic sauce, sugar and oil in a small bowl. Reserve about 2 tablespoons of the marinade for basting later. Pour the remainder into a large resealable plastic bag. Add chicken pieces to the bag and turn to coat. Marinate in the refrigerator for 20 minutes to 1 hour, turning occasionally.
- Mix the sugar and water together in a medium bowl until all the sugar is dissolved. Stir in remaining ingredients.
- Slice the grilled chicken. Place desired amount of noodles, fresh vegetables, cilantro, and mint in a bowl. Top with sliced chicken. Pour in desired amount of dipping sauce and enjoy.
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