VIETNAMESE CHICKEN RICE NOODLE SALAD RECIPES

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VIETNAMESE CHICKEN AND NOODLE SALAD RECIPE - GOOD FOOD



Vietnamese chicken and noodle salad Recipe - Good Food image

Chinese cabbage is elongated in shape with a crisp, crinkly, pale-green leaf.

Provided by goodfood.com.au

Categories     Dinner

Total Time 30 minutes

Yield SERVES 6

Number Of Ingredients 18

2 makrut lime leaves
600g skinless chicken breast fillets, halved lengthways
150g rice vermicelli noodles
1 small red capsicum, seeded and thinly sliced
1 large carrot, cut into thin matchsticks
100g snowpeas, trimmed, thinly sliced
½ small Chinese cabbage, finely shredded
2 spring onions, thinly sliced
½ cup bean sprouts
½ cup mint leaves
½ cup coriander leaves
60g roasted unsalted peanuts, coarsely chopped
Chilli dressing
80ml (⅓ cup) sweet chilli sauce
2 tbsp fish sauce
60ml (¼ cup) lime juice
3 tsp sesame oil
1 large garlic clove, crushed

Steps:

  • 1. Put 1 litre water and the kaffir lime leaves in a medium saucepan over medium-high heat. Bring to the boil, then reduce the heat to a simmer. Add the chicken, cover and simmer for 8-10 minutes or until the chicken is just cooked through. Remove from the heat and leave the chicken in the poaching liquid for 10 minutes. Drain. Use two forks to coarsely shred the chicken.

    2. Put the noodles in a heatproof bowl. Cover with boiling water and set aside for 2-3 minutes or until tender. Drain. Rinse under cold water, and drain.

    3. To make the chilli dressing, put the sauces, lime juice, oil and garlic in a small bowl and whisk until well combined.

    4. Combine the capsicum, carrot, snow peas, Chinese cabbage, spring onions, bean sprouts, half the herbs, the noodles and chicken in a large bowl. Drizzle with the dressing and toss to combine. Serve the salad sprinkled with the remaining herbs and the nuts.

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD - NYT COOKING



Vietnamese Lemongrass Beef and Noodle Salad - NYT Cooking image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it’s an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 24

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

  • Make the dipping sauce:

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