Best Vietnamese Sate Chicken With Salad And Noodles Recipes

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

Vietnamese Noodles with Lemongrass Chicken image

Recipe video above. This Vietnamese lemongrass marinade is exceptional - you'll absolutely love it! This is one of my siganture recipes - it's as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON'T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!

Provided by Nagi

Categories Noodles

Time 30m

Number Of Ingredients 25

Ingredients

600 - 800g / 1.2 - 1.6lb chicken thigh fillets (, skinless and boneless or breast (or pork, beef or any seafood))
1 stalk lemongrass (, white part only, bruised them sliced into pieces easy to pick out later (Note 1))
2 garlic cloves (, finely chopped or minced)
2 tbsp lime juice
2 tbsp fish sauce ((Note 2))
1 tbsp soy sauce ((all purpose or light, NOT dark soy))
2 tbsp brown sugar
1 tbsp vegetable oil
1/4 cup fish sauce ((Note 3))
4 tbsp rice vinegar
2 tbsp white sugar
1/2 cup water
2 garlic cloves (, finely chopped)
1 red birds eye chilli (, finely chopped (Note 4))
3 tbsp lime juice
1/2 tbsp oil
200 g / 7 oz vermicelli noodles (, dried)
2 carrots (, julienned)
2 cucumbers (, julienned (optional: remove seeds))
5 cups iceberg lettuce (, finely sliced)
3 cups bean sprouts
Handful of mint leaves
Handful of cilantro/coriander
Sliced red chilli ((for garnish - optional))
Lime wedges ((to serve - optional but recommended))

Steps:

Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

Nutrition Facts : ServingSize 653 g, Calories 540 kcal, Carbohydrate 65.2 g, Protein 39.9 g, Fat 13.6 g, SaturatedFat 2.6 g, Cholesterol 75 mg, Sodium 1963 mg, Fiber 3.9 g, Sugar 16.9 g, UnsaturatedFat 11 g

VIETNAMESE RICE NOODLE SALAD WITH CHICKEN

Vietnamese Rice Noodle Salad with Chicken image

This refreshing, tasty rice noodle salad is perfect for a hot summer day, served with lots of raw crunchy vegetables, seared chicken, and nuoc cham sauce.

Provided by Sarah

Categories Salad

Time 1h10m

Number Of Ingredients 22

Ingredients

1 pound boneless, skinless chicken thighs
2 cloves garlic ((minced))
1 lime ((juiced))
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons brown sugar
1 tablespoon vegetable oil
3 cloves garlic ((minced))
1 lime ((juiced))
2 tablespoons rice vinegar or white vinegar
1/4 cup fish sauce
3 tablespoons sugar
1 red chili ((de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha))
1/2 cup cold water
7 ounces dried rice vermicelli noodles
Vegetable oil
2 cups bean sprouts
1 large carrot ((julienned))
1 seedless cucumber ((julienned))
6 leaves romaine lettuce ((finely julienned))
Mint
Cilantro

Steps:

In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside at room temperature for 30 mins to 1 hour while you prepare the other salad ingredients.
Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
Heat 2 tablespoons of vegetable oil in a cast iron skillet, grill pan, or frying pan over medium high heat. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.
To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.

Nutrition Facts : Calories 466 kcal, Carbohydrate 68 g, Protein 28 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 2204 mg, Fiber 4 g, Sugar 21 g, TransFat 0.04 g, UnsaturatedFat 6 g, ServingSize 1 serving

VIETNAMESE SATE CHICKEN WITH SALAD AND NOODLES

Vietnamese Sate Chicken with salad and noodles image

Fresh and flavorful salad with noodles.

Provided by barbara lentz @blentz8

Categories Chicken Salads

Number Of Ingredients 22

Ingredients

SATE CHICKEN
1 1/2 pound(s) boneless skinless chicken thighs cut into strips
1 tablespoon(s) each sambal oelek chili paste, fish sauce and maple syrup
2 clove(s) garlic minced
SAUCE
1/2 cup(s) fish sauce
1 tablespoon(s) each sambal oelek chili paste and rice vinegar
1/4 cup(s) maple syrup
1/3 cup(s) water
PICKLED CARROTS
1 pound(s) carrots julienned
1/4 cup(s) rice vinegar
SALAD
1 - head butter lettuce chopped
1/2 cup(s) cilantro chopped
1/4 cup(s) fresh basil chopped
1 bunch(es) green onions chopped
1 cup(s) bean sprouts chopped
NOODLES
1 pound(s) rice noodles cooked according to package directions
GARNISH
- sliced jalapenos or red chilies (optional)

Steps:

Marinate the chicken in the chili paste, fish sauce, maple syrup, and garlic for at least 4 hours or overnight.
Meanwhile combine the sauce ingredients and set aside. Mix the carrots with the vinegar and set aside to pickle.
Place all your salad ingredients together and set aside. Cook your noodles and drain well. Grill or fry the chicken strips until done.
To assemble. Place salad ingredients in a bowl or plate. Top with carrots then noodles then chicken Pour sauce over top. Top with jalapeno or chilies if using

VIETNAMESE CHICKEN SALAD

Vietnamese chicken salad image

A no-cook main course salad with all the light, fragrant flavours of Southeast Asia such as peanut, chilli, mint and soy

Provided by Good Food team

Categories Dinner, Main course

Time 20m

Number Of Ingredients 11

Ingredients

140g Thai rice noodle
1 carrot
½ cucumber
2 cooked chicken breasts , shredded
50g radish , thinly sliced
½ red onion , finely sliced
small bunch mint , leaves picked
25g natural roasted peanut , roughly chopped
1 small red chilli , deseeded and finely chopped
zest and juice 1 lime
1 ½ tbsp each fish sauce, low-sodium soy sauce and sesame oil

Steps:

To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.

Nutrition Facts : Calories 432 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.8 milligram of sodium