Serving 4
INGREDIENTS:
Marinade
Chicken breast, 300 g, sliced
Lemongrass, 1 pc (white part only), finely minced
Garlic, 1 clove, minced
Shallot, 1 pc, minced
Fish sauce, 1 TBSP
Veg oil, 1 TBSP + 3 TBSP (for frying)
Sesame oil, 1 TBSP
Chinese black vinegar, 1 TBSP
Honey, 1 TBSP
Pepper, 1 tsp
Sesame seeds, 2 TBSP
Marinade for brushing
Hoisin sauce, 2 TBSP
Water, 2 TBSP
Sugar, 1 TBSP
Noodles & Greens
Rice vermicelli (200 g pack enough for 4-6 mini portions)
Lettuce/ mixed greens, handful per bowl
Herbs – mint, coriander
Cucumber ½ diced
Spring onion 1 sliced and pour warm oil over
Sauce for salad
White vinegar, 1 dl
Sugar, 2 dl
Water, 3 dl
Fish sauce, 1 dl (add after boil only)
Lime juice, ½ lime
Garlic and chili minced – optional
Garnish
Deep fried onion, 1 tsp per bowl
Roasted peanuts, 1-2 tsp
PREPARATIONS:
Meat – marinade
- Mix and let marinate for 30 min (preferably overnight)
- Put on oven at 240 deg C (grill)
- Heat a grill pan over high heat with 3 tbsp oil
- Fry until cooked, about 5 min
- Transfer to an ovenproof bowl
Marinade for brushing
- Dissolve sugar in hot water
- Add hoisin and mix everything
- Brush meat and grill at 240 deg C for 3 min or until caramelized
Dipping sauce
- Make syrup of vinegar, sugar, water – boil for about 10 min
- Add fish sauce – let cool – add lime juice
- Garnish with minced garlic (optional) and chili
Noodles and greens
- Boil vermicelli as per instructions – drain the hot water to remove starch, drizzle with a bit sesame oil (2 tbsp)
- Cut salad/greens
- Pluck herbs
- Dice cucumber
Buddha bowl – place noodle at bottom, greens around and meat in the middle, pour sauce over, garnish
Vietnamese style – mix everything and serve as salad, top with alfafa/microgreens and herbs, pour sauce over
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