VIETNAMESE GINGER CHICKEN RECIPE RECIPES

Name: Vietnamese chicken noodle soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Vietnamese
Ingredients: 1 tbsp vegetable oil; 3 shallots, sliced; 3 garlic cloves, sliced; 1 lemongrass stalk, chopped; 2.5cm piece ginger, sliced; 3 star anise; 1 cinnamon stick; 1 tsp coriander seeds; ¼ tsp Chinese five spice; ¼ tsp black peppercorns; 1 tsp caster sugar; 1 tbsp fish sauce; 1.25 - 1.5 litres good quality fresh chicken stock; 3 large chicken breasts (about 500g); 450g rice noodles; 4 spring onions, finely sliced on an angle; 1 carrot, shredded or peeled into ribbon with a vegetable peeler; 2 large handfuls (150g) mung bean sprouts; large bunch coriander, chopped; small bunch mint, leaves chopped; 1 red chilli, thinly sliced (optional); 2 tbsp crispy fried shallots (optional); 1 kaffir lime leaf, tough central stalk removed, very finely sliced, (optional); 1 lime, cut into wedges

VIETNAMESE CHICKEN NOODLE SOUP (PHO) RECIPE - BBC GOOD FOOD

Vietnamese chicken noodle soup (pho) recipe - BBC Good Food image

Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy 'pho ga' recipe makes an ideal low-fat supper for a crowd

Provided by user Kiljaan

Categories Lunch, Supper

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 24

Ingredients

1 tbsp vegetable oil
3 shallots, sliced
3 garlic cloves, sliced
1 lemongrass stalk, chopped
2.5cm piece ginger, sliced
3 star anise
1 cinnamon stick
1 tsp coriander seeds
¼ tsp Chinese five spice
¼ tsp black peppercorns
1 tsp caster sugar
1 tbsp fish sauce
1.25 - 1.5 litres good quality fresh chicken stock
3 large chicken breasts (about 500g)
450g rice noodles
4 spring onions, finely sliced on an angle
1 carrot, shredded or peeled into ribbon with a vegetable peeler
2 large handfuls (150g) mung bean sprouts
large bunch coriander, chopped
small bunch mint, leaves chopped
1 red chilli, thinly sliced (optional)
2 tbsp crispy fried shallots (optional)
1 kaffir lime leaf, tough central stalk removed, very finely sliced, (optional)
1 lime, cut into wedges

Steps:

Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

Nutrition Facts : Calories 442 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 5 grams fiber, ProteinContent 31 grams protein, SodiumContent 1.5 milligram of sodium

VIETNAMESE-STYLE PORK CHOPS WITH GINGER RICE RECIPE | FOOD ...

Vietnamese-Style Pork Chops with Ginger Rice Recipe | Food ... image

Vietnamese pork chops are typically grilled but this version achieves similar results with the broiler. The lemongrass marinade is aromatic, sweet, savory and just slightly funky, while the delicate jasmine rice is infused with grated fresh ginger, cucumber and mint.

Provided by Food Network Kitchen

Total Time 40 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons packed brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
2 tablespoons finely chopped fresh lemongrass (or 1 tablespoon grated lemon zest)
2 cloves garlic, grated
1 shallot, finely chopped
4 thin bone-in pork chops (about 4 ounces each)
1 cup jasmine rice
1 2-inch piece ginger, peeled and grated (about 2 tablespoons)
1/2 cup roughly chopped fresh mint
2 Persian cucumbers, diced
Kosher salt and freshly ground pepper

Steps:

Combine 1/4 cup water with the brown sugar, soy sauce, fish sauce, lemongrass, garlic and shallot in a shallow dish. Add the pork chops and turn to coat. Let marinate 15 minutes.
Meanwhile, cook the rice as the label directs, adding the grated ginger to the water.
Preheat the broiler. Remove the pork chops from the marinade; transfer to a broiler pan (reserve the marinade). Broil until the pork is charred and cooked through, 6 minutes. Transfer the marinade to a skillet; add 1/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until thickened, about 3 minutes.
Fluff the rice with a fork and stir in the mint and cucumber; season with salt and pepper. Serve the pork with the rice and pan sauce.

Nutrition Facts : Calories 410 calorie, FatContent 10 grams, SaturatedFatContent 4 grams, CholesterolContent 80 milligrams, SodiumContent 780 milligrams, CarbohydrateContent 48 grams, FiberContent 2 grams, ProteinContent 29 grams

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