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Bun Ga Nuong Xa - Grilled Chicken and Vermicelli Salad

Bún gà nướng xả may be a fabulous and easy meal. It’s good for when the weather’s hot, and as you will have heard, California is experiencing quite a hot spell at the instant. Vietnamese grilled chicken marinated in soy sauce and lemongrass is served with vermicelli rice noodles, some vegetables and Vietnamese dipping sauce (nước mắm) on the aspect.

In my opinion, what makes the dish is that the marinade for the chicken. The sweetness from palm sugar and also the spiciness from the lemongrass bring out the flavour of the meat. The chicken does not need lots of preparation; simply let the chicken marinate for an hour and you will have a splendid meal in no time.

Ingredients

Yields: 6 servings
1-½ pounds chicken (see tips), boneless and skinless
1 teaspoon Kosher salt
2 cloves garlic , finely minced
1 shallot, finely chopped
1 teaspoon mushroom seasoning salt (or regular salt)
2 teaspoons papaya paste (see tips)
½ teaspoon baking powder
1 teaspoon red chili powder
2 tablespoons grated palm sugar
2 teaspoons lemongrass purée (see tips)
2 tablespoons lime juice
4 tablespoons canola oil
3 tablespoons dark soy sauce
1 cup green onions, sliced into 2" pieces
½ teaspoon black pepper, freshly ground
1 (16-ounce) package vermicelli rice noodles (bún in Vietnamese), cooked and cooled to room temperature
1 cucumber, seeded and cut into matchsticks
½ head iceberg lettuce, shredded
1 cup carrot and daikon pickles
4 tablespoons fresh mint leaves, coarsely chopped
3 tablespoons roasted peanuts, slightly crushed
2 jalapeño peppers (optional), thinly sliced

Preparation

Marinating the chicken:
Trim the fat round the bottom of the breast if there's any. Wash the chicken and pat dry using paper towels. Cut the chicken into 2-½" items. Season with kosher salt and red chili powder.

In a zip-top bag (or a bowl), mix the garlic, shallot, papaya, baking powder, palm sugar, lemongrass, inexperienced onions and soy sauce. Add the chicken. Shake the bag gently to coat the meat with the marinade (or combine well). Drizzle with one tablespoon of oil. Place the bag in an exceedingly baking dish (for straightforward cleanup). Marinate within the refrigerator for concerning an hour.

Grilling the chicken:


Remove the chicken from the refrigerator prior time to bring it back to area temperature. Sprinkle the meat with mushroom seasoning salt (or regular salt).

In a deep non-stick grill pan, brush concerning two tablespoons of olive oil. Once the grill is hot, add the chicken. Cook for five minutes. elevate the meat with tongs and check for a caramelized crust round the meat, then flip the chicken. Lower the warmth to medium-low. cowl the pan and let grill for an additional five minutes.

Finish with a drizzle of lime juice and a sprinkle of black pepper.

Assembly time:

In a bowl, mix the lettuce, mint and cucumber. Toss well.

When you are able to serve, in every individual bowl, place some carrot and daikon pickles. Add the vermicelli noodles, the lettuce combination and a few crushed peanuts. prime with the grilled chicken and some slices of chile pepper.

Serve with nước mắm on the facet.

Enjoy with a tall glass of chilled ginger and lemongrass drink.

Bon appétit!


Tips

I like mixing one half chicken breast with one half dark meat (chicken thighs). I notice the result to be a lot of moist, as dark meat is a lot of flavorful and has a lot of fat than chicken breasts.

Papaya and baking powder are each nice meat tenderizers. This was Baji, Lulu's late grandma's secret for tender and moist meat. Peel a inexperienced papaya. Grind the cubed papaya during a mini food processor, place concerning a pair of teaspoons of papaya paste per find time for an ice-cube tray and freeze them. Transfer the ice-cubes three by three into sealable plastic baggage and place back within the freezer. i feel it is the best thanks to keep a similar flavor while not obtaining freezer burn. I store them specifically as i might further pesto.

For the lemongrass purée: Wash a stalk of lemongrass. take away all the white powder from the leaves. Cut the stalk in [*fr1]. Crush the younger half with the rear of a chef's knife and set it aside (excellent for creating broth). Cut the remaining stalk into very skinny slices employing a chef's knife. during a mortar and pestle, grind the skinny slices of lemongrass, then transfer and blend everything employing a mini food processor. It ought to transform a fine moist powder. Set aside. you'll additionally store the lemongrass purée within the freezer a similar as papaya.

You could additionally thread the chicken onto skewers (try to alternate dark and breast meat).

Mushroom seasoning salt brings a really distinct, earthy flavor to the sauce. you'll be able to get it at any gourmand specialty store or in most Korean stores. I obtain mine at the Marina -10122 Bandley Drive -Cupertino, CA 95014.

The soy sauce brings saltiness to the dish and a pleasant amber brown color. My favorite soy sauce is that the Da Bo De complete. it's a really nice flavor and isn't too salty. you'll be able to this explicit sauce at Dai Thanh Asian market on 420 South 2nd St, in San Jose.

All the ingredients listed higher than are often found in any Asian stores.

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