Vietnamese Style Chicken With Fragrant Rice Noodles Recipes
FRAGRANT CHICKEN AND RICE NOODLE SOUP
This light, fresh-tasting soup is based on a Vietnamese pho. The chicken provides both the stock and the meat for the soup. A Jill Dupleix recipe.
Provided by AmandaInOz
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the chicken, place in a large pot with enough cold water to cover and bring to the boil, skimming.
- Add the onions, ginger, cinnamon, cardamom, star anise, sugar and salt. Simmer for 30 minutes, remove chicken, carve off breasts, and set aside. Return the chicken to the broth and simmer for a further 30 minutes.
- Strain the broth and finely slice the chicken breast and leg meat. Gently reheat the broth with the fish sauce, and 2 tbsp fried shallots.
- Cover the noodles with hot water, gently separate using chopsticks, and drain.
- Divide the noodles between four deep, warmed soup bowls.
- Arrange the chicken meat on top; ladle the hot broth into each bowl, and scatter with remaining fried shallots, spring onions, bean shoots, chilli, mint, basil and coriander. Guests squeeze lime wedges into broth to taste.
Nutrition Facts : Calories 1215.3, Fat 64.2, SaturatedFat 18.3, Cholesterol 292, Sodium 1695.6, Carbohydrate 80.5, Fiber 4.3, Sugar 9.3, Protein 74.8
VIETNAMESE-STYLE CHICKEN WITH FRAGRANT RICE NOODLES
Nuoc cham, the Vietnamese dipping sauce, does double duty here: As a marinade, it soaks into the chicken as it roasts. And as part of a rich pan sauce for rice noodles, it marries with the chicken juices. Look for rice noodles that are flat and similar in width to linguine, those normally used for pad Thai. Since the noodles are served at room temperature, run them under cool water after boiling to keep them from clumping. Raw snap peas offer a refreshing crunch, and fans of half-sour pickles will enjoy the extra tanginess they add to the dish.
Provided by Kay Chun
Categories noodles, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. In a large bowl, prepare the marinade by combining 3 tablespoons lime juice, oil, fish sauce, garlic, ginger, sugar and peppers, and mix well. Add chicken to marinade, season with salt and pepper, and mix well. Spread chicken in an even layer on a large rimmed baking sheet and roast until golden and cooked through, about 20 minutes. Transfer chicken to a plate and scrape the pan juices and bits into a small bowl. Spoon off grease, then stir in the soy sauce and the remaining 2 tablespoons of lime juice to make the pan sauce.
- Meanwhile, cook rice noodles until tender, according to package directions. Drain and run under cold water until cool. Drain well and transfer to a large bowl. Add snap peas, pickles, basil, cilantro and pan sauce and season with salt and pepper. Toss to combine. Serve with lime wedges.
- Divide noodles in 4 bowls and top with chicken. Serve with lime wedges.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 12 grams, Carbohydrate 84 grams, Fat 17 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 2043 milligrams, Sugar 10 grams, TransFat 0 grams
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- Cut the chicken breats into thirds or quarters as indicated above so that they are roughly equal size and similar in size to any chicken thighs that you might be using. Sprinkle 1.5 teaspoons kosher salt (reserve remaining) over the chicken pieces, covering top and bottom, and let sit on your work surface for 10-15 minutes as you start the broth.
- In a large stock pot or Dutch oven, heat the oil over medium heat. Add the garlic, ginger, lemongrass, cinnamon sticks, star anise, and peppercorns and stir until fragrant (2-3 minutes). Then add the water (6 cups), broth, bay leaves, and 3 teaspoons kosher salt (reserve remaining). Stir and increase the heat beneath the pot to bring to a vigorous boil. Once boiling, add the salted chicken pieces and reduce the heat to low to maintain a gentle simmer while covered. Let simmer (covered) for 18-20 minutes or until the chicken is cooked through.
- When the chicken is done, use tongs to pull it from the broth and set on a clean, dry cutting board. Allow the garlic, ginger, lemongrass, and aromatics to continue to steep in the broth over low heat for at least another 10-15 minutes. Cube the chicken into bite-size pieces when cool enough to touch (continue to keep it separate from the broth).
- After the broth has simmered an additional 10-15 minutes, use tongs to remove and discard the lemongrass stalks. Then set a fine mesh strainer over a large bowl (preferably spouted for easy pouring later) and pour the remaining contents of the broth through the strainer into the bowl. Be patient and allow all of the liquid to pass through the strainer without pressing the solids. When done, discard the solids and pour the strained broth back into the pot. Set the broth back on the stove over low heat. Taste for seasoning and add the remaining 1/2 to 1 teaspoon kosher salt as needed.
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