VIETNAMESE CROCK POT RECIPES RECIPES

Name: Vietnamese Chicken Curry in a Crock Pot
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8 serving(s)
Ingredients: 8 chicken thighs, bone-in, skin removed; 2 large sweet potatoes, peeled and cut into chunks; 1/2 red bell pepper, chopped; 1/2 green bell pepper, chopped; 3 -4 carrots, peeled and cut into chunks; 1 large onion, large dice; 4 -5 garlic cloves, chopped; 3 -4 stalks lemongrass, cut into large pieces and bruised; 2 inches piece ginger, sliced; 3 tablespoons curry powder (Vietnamese or Madras style); 2 -3 bay leaves; 3 tablespoons fish sauce; 2 (13 1/2 ounce) cans coconut milk; 2 cups chicken broth; 1 cup peas (optional); basil or Thai basil, to garnish

VIETNAMESE CHICKEN CURRY IN A CROCK POT RECIPE - FOOD.COM

Vietnamese Chicken Curry in a Crock Pot Recipe - Food.com image

Make and share this Vietnamese Chicken Curry in a Crock Pot recipe from Food.com.

Total Time 5 hours 20 minutes

Prep Time 20 minutes

Cook Time 5 hours

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

8 chicken thighs, bone-in, skin removed
2 large sweet potatoes, peeled and cut into chunks
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
3 -4 carrots, peeled and cut into chunks
1 large onion, large dice
4 -5 garlic cloves, chopped
3 -4 stalks lemongrass, cut into large pieces and bruised
2 inches piece ginger, sliced
3 tablespoons curry powder (Vietnamese or Madras style)
2 -3 bay leaves
3 tablespoons fish sauce
2 (13 1/2 ounce) cans coconut milk
2 cups chicken broth
1 cup peas (optional)
basil or Thai basil, to garnish

Steps:

Start by searing chicken thighs in a frying pan. Add to Crock Pot.
Add potatoes, carrots, peppers, onion, garlic, ginger, and lemongrass and bay leaves on top of chicken.
In a bowl, combine coconut milk (shake well), curry powder, and fish sauce. Add more or less curry to taste.
Pour coconut milk mixture over chicken and vegetables, tucking spice ingredients down into the mixture.
Add chicken broth until vegetables are almost, but not quite covered by the liquid. May use more or less than the 2 cups called for.
Cover.
Cook 6-8 hours on low, or 4-5 hours on high, or until chicken and vegetables are tender.
Add peas at the end, when ready to serve. They add a nice color.
Serve over rice. Jasmine or Basmati are nice, or use your favorite kind. May also be served with crusty french bread!
Garnish with basil. Enjoy!

Nutrition Facts : Calories 457.5, FatContent 35.5, SaturatedFatContent 22.3, CholesterolContent 79, SodiumContent 836.9, CarbohydrateContent 16.3, FiberContent 3, SugarContent 4.2, ProteinContent 21.2

VIETNAMESE BEEF PHO RECIPE | ALLRECIPES

Vietnamese Beef Pho Recipe | Allrecipes image

This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. You might want to have the butcher slice it for you. The boiling hot broth is poured over the noodles and raw meat. The meat is quickly cooked in the hot broth in the time it takes to garnish the soup.

Provided by Ben S.

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 1 hours 20 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1 lemon grass
1 cinnamon stick
1 teaspoon whole black peppercorns
1 pound sirloin tip, cut into thin slices
½ pound bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into rings
2 limes, cut into wedges
2 (8 ounce) packages dried rice noodles
½ tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce

Steps:

In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

Nutrition Facts : Calories 527.9 calories, CarbohydrateContent 73.1 g, CholesterolContent 50.7 mg, FatContent 13.6 g, FiberContent 3.9 g, ProteinContent 27.1 g, SaturatedFatContent 5.4 g, SodiumContent 2843.8 mg, SugarContent 4 g

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