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Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.
- 1 1/2 pounds skin-on, bone-in chicken breasts (about 2)
- 1 large shallot, thinly sliced crosswise, separated into rings
- 8 ounces rice vermicelli noodles
- 1 Fresno chile or red jalapeño, with seeds, finely chopped
- 1 small garlic clove, finely grated
- 1/4 cup fish sauce (such as nam pla or nuoc nam)
- 2 tablespoons light brown sugar
- 4 baby white turnips, trimmed, thinly sliced into rounds
- 4 radishes, trimmed, thinly sliced into rounds
- 1 1/2 cups fresh Thai or sweet basil leaves, divided
Prepare grill for medium heat. Season chicken with salt and grill, turning often and moving away from direct heat if needed, until cooked through and an instant-read thermometer inserted into the center registers 165°, 20–25 minutes. Transfer chicken to a plate. Let cool slightly, then shred meat, discarding skin and bones. Set aside.
Cook shallot in oil in a small saucepan over medium heat, stirring occasionally, until shallot is golden brown and crisp, 8–10 minutes (reserve shallot oil and use to make vinaigrettes). Using a slotted spoon, transfer shallot rings to a paper towel–lined plate and season with salt. Set aside.
Meanwhile, place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 5–10 minutes; drain. Rinse under cold water and drain well.
Mix chile, garlic, lime juice, fish sauce, and brown sugar in a large bowl to combine. Add noodles, turnips, radishes, half of basil, and reserved shredded chicken, and toss to combine. Top with reserved fried shallot rings and remaining basil.
Do Ahead: Shallot rings can be fried 3 days ahead. Store airtight at room temperature. Dressing can be made 2 days ahead. Store in an airtight container and chill.
Nutritional Content4 servings, 1 serving contains: Calories (kcal) 640 Fat (g) 30 Saturated Fat (g) 4.5 Cholesterol (mg) 65 Carbohydrates (g) 59 Dietary Fiber (g) 3 Total Sugars (g) 13 Protein (g) 36 Sodium (mg) 1650
Rice Vermicelli With ChickenReviews Section
Vietnamese Pork with Vermicelli Noodles and Nuoc Cham Recipe | Grilling
When I first move to the big city, I was a total food hermit, I would hardly ever eat anything outside of my comfort zone. Luckily, I've come out of my shell, but 12 years ago, when my future college roommate forced me to try his native Vietnamese cuisine, the only thing I would order off the menu was barbecue beef, which I enjoyed so much that it's still a mainstay for me at Vietnamese restaurants.
Prowling the food blogs last week, I came across this recipe for a Vietnamese grilled pork that looked very similar to my beloved bbq beef. I tried it out over the weekend and the flavors were spot on, it was so good that a serving for four was devoured by two in no time. As I was chomping my way through the delicious bowl, I was thinking about how the warm pork, mixed with the crisp lettuce and cool noodles would be perfect the meal on a warm summer day, so it's sure to find its way to grill again when the seasons change, if I can even wait that long.
No-Cook Sesame Rice Noodle Salad, For When It’s Too Hot To Cook
There are a lot of great things about the dog days of summer, but turning the oven on is not one. When it’s this hot out, stay cool with a Vietnamese-inspired rice noodle salad that combines store-bought rotisserie chicken with crisp veggies and pantry staples you likely already have on hand. Fast, inexpensive to make and livened up with a fresh and zippy dressing, it’s a new way to think about cold chicken salad.
One trick to keeping this recipe no-cook is using rice vermicelli, super-thin angel hair-like rice noodles. They soften almost instantly with the help of an electric kettle, a secret time saver in the kitchen, making it possible to put this dish on the table in less than 20 minutes without ever turning on the oven or stove.
Nuoc cham is a traditional dressing for this style of salad and is typically made with a base of fish sauce, sugar and lime juice. But because I had limited ingredients on hand, this version’s base is made with soy sauce. You can of course substitute fish sauce (or just add a little bit) to get that funky-in-a-good-way umami kick ― Red Boat is a high-quality, super-delicious brand that’s easy to find in grocery stores or on Amazon.
Once the dressing is made, this salad becomes the perfect choose-your-own-adventure dish. Skip the trip to the store and customize your salad with the fresh raw veggies you already have on hand. Substitute the chicken for shrimp, ground pork, extra veggies or even sliced egg rolls. It can be super simple or extra fancy ― the combo possibilities are endless. Top with sesame seeds, peanuts and any fresh herbs you have, such as cilantro, basil or mint. And if you want a spicy kick, give it a drizzle of sriracha or sambal.
If you can’t eat it all in one sitting, the leftovers keep nicely chilled in the fridge for up to three days.
Cold Sesame Rice Noodle Salad
The Basic Dressing (makes 1/2 cup)
1 tablespoon rice vinegar
2 teaspoons ginger, grated
1. Whisk all the ingredients together vigorously and store in fridge up to 1 week.
Like it spicy? Add 1 teaspoon chile garlic sauce
Creamy? Add 3 teaspoons peanut butter
Umami? Add 1 teaspoon fish sauce
Gluten free? Substitute tamari for soy sauce
No soy? Substitute coconut aminos for soy sauce
The Basic Salad (serves 4)
1 4-ounce package vermicelli rice noodles
1 cup shredded rotisserie chicken
1/2 cup cucumbers, julienned or sliced
Toppings: Serve with chopped roasted peanuts, sliced scallions, toasted sesame seeds, cilantro, lime wedges, sriracha
1. Empty your package of rice noodles into a large bowl. Heat 4 cups water in an electric kettle. After it comes to a boil, pour water onto noodles in bowl, just covering the dried noodles. Stir to combine. Wait 3 minutes, then drain in a colander and rinse with cold water to stop the cooking. You want them to still have a bit of texture to them.
(No kettle? Don’t worry about boiling water on the stove. Just get the hottest water possible out of your sink and add a few more minutes soaking time.)
2. Toss cooked noodles with chicken, carrots, cucumbers and 1/3 cup dressing. Toss to combine. Continue adding dressing until reaching desired flavor and serve with any remaining dressing tableside along with your favorite toppings.
Add or substitute these vegetables: shredded lettuce or cabbage, radishes, bell peppers or edamame.
Vermicelli Bowls with Filet and Nuoc Cham
Vermicelli Bowls with Filet and Nuoc Cham are a delicious and fresh meal packed with lots of bright flavors!
I love this recipe because it is super craveable (hello noodles!) and has super bright, fresh flavors! It looks so gorgeous on the plate you’d think it took hours to make but this one comes together super quick thanks to quick cookings noodles and steak. You can easily throw this together with just a minimal amount of prep!
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Lemongrass Chicken Rice Vermicelli Bowls
INGREDIENTS FOR CHICKEN
1/4 cup minced shallots
1 large lemongrass stalk, trimmed and minced (about 3 tablespoons)
3 garlic cloves, minced
1/2 teaspoon ground ginger
Freshly ground black pepper, to taste
zest from 1 lime
2 teaspoons kosher salt
2 tablespoon extra virgin olive oil
1 tablespoon fish sauce
1 teaspoon honey
8 chicken thighs, boneless, skinless OR 4 chicken thighs and freeze half the marinade
INGREDIENTS FOR NOODLE BOWL
Fresh Rice Noodles (the dried ones never work out for me) 2-3 ounces per person.
1 Persian cucumber
red leaf lettuce
fresh herbs (cilantro, mint)
limes for serving
NUOC CHAM (Please note, this does not hold up and you’ll have to make it fresh if eating the next day)
1/2 cup hot water
2-3 tablespoons white sugar
1/4 cup freshly squeezed lime juice (about 2 limes)
2-3 tablespoons of Vietnamese fish sauce
1 medium clove garlic, minced
1 small bird’s eye chili, minced optional
Combine all ingredients except for the chicken. If you want to save the marinade, transfer it to another container BEFORE you add the chicken.
Take a look at the chicken. My boneless, skinless chicken were about the same thickness. You can also cut your chicken to strips or piece to get it to cook more quickly. Combine marinade and chicken and let it sit for at least 1 hour and up to 24 hours.
In the mean time, prepare the nuoc cham. This is a combination of fish sauce, lime juice, water, sugar, and chili peppers. I used half a serving of Serious Eats recipe.
Chop the cucumber, carrot into matchsticks. Roughly chop the red leaf lettuce and cook the rice noodles according to the package instructions.
Heat a cast iron pan to medium heat, add a tablespoon of oil, and cook the chicken. You don’t need it on high heat to get the nice searing. Flip occasionally. Check with a meat thermometer that the internal temperature is at least 165F.
While the chicken is resting, put together the bowls. I like putting down a bed of lettuce, sprinkle with herbs, a handful of rice noodles in the center, and putting a pile of carrots, cucumbers along the side. Top off with a few slices of chicken and a few spoonfuls of nuoc cham.
Virtual Cooking Class: Vermicelli Bowls with Grilled Chicken
Take a journey to Vietnam along with our favourite Masterchef alumna Mai Nguyen with this virtual cooking class on ‘Bún Thịt Gà Nướng – Vermicelli Bowls topped with Lemongrass Marinated and Grilled Chicken, served with aromatics and Nuoc Cham. Mai’s online cooking class will walk you through preparing and presenting a beautiful bowl of Rice Noodles and Chicken. Together you’ll marinate the chicken, make a Nuoc Cham dipping sauce, prepare the accompaniments and garnishes and cook your chicken perfectly on the grill before assembling your bowls, just in time for supper.
Ingredients for ‘Bún Thịt Gà Nướng (Chicken Vermicelli Bowl): marinated chicken (or king oyster mushroom for vegan option), scallion oil, daikon and carrot pickle, fresh herbs (lettuce, perilla, rau ram, mint, cilantro, fish mint, basil etc.), cucumber, Nuoc cham, dried rice vermicelli
Ingredients for Marinated Chicken: 6 boneless chicken thighs, shallot, lemongrass, garlic, sugar, fish sauce, soy sauce, neutral oil
Ingredients for Marinated King Oyster Mushroom (vegan option):king oyster mushrooms, shallot, garlic, lemongrass, sugar, vegan sauce (nuoc mam bottle, but nuoc cham), soy sauce, neutral oil
Ingredients for Scallion oil:green onions, neutral vegetable oil
Ingredients for Daikon and Carrot Pickle: daikon, carrot, distilled white vinegar, sugar
Ingredients for Nuoc Cham: fish sauce, sugar, fresh lime or distilled white vinegar, garlic, birds eye chili
Class Fee: $25.00 plus GST (pricing is per device and allows multiple participants to attend using a single device). Your Fee Includes: A 90 minute cooking class plus a recipe pack including info on equipment needed. Our recipes are distributed manually. If you sign up within 24 hours of your class time, you may not receive the recipe in advance. We will attach it in Zoom Chat at the start of your class on request.
Software Requirement: We are using Zoom for our virtual classes. If you aren’t already using Zoom you can download their free app for Windows, Mac, Android or Apple iOS here. Upon purchase, your meeting ID and password will be included in your Event Confirmation email – please be sure to save this information as you will need it to join your class.
If you are experiencing any issues on the day of the class, please email [email protected]
Venue: This is an Online Class on Zoom
We use Zoom for our online classes. If you aren’t already using Zoom you can download their free app for Windows, Mac, Android or Apple iOS here.
Once downloaded Zoom will help you set up your free account then you’re ready to join us. Zoom will prompt you and ask for permission to use your devices camera and audio, please accept the requests. Once logged in click “Join” from the home page and enter your Meeting ID, which will be sent to you by email with your recipes.
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11050 104 Avenue NW Edmonton AB T5K 2Y9
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- Baby Clams and Basil Appetizer (Hen Xao)
- Baked Bean Thread Noodles with Crab (Mien Xao Cua Dut Lo)
- Baked Pork Buns (Banh Bao Nuong)
- Beef Meatball Pho (Pho Bo Vien) – Instant Pot Recipe
- Beef Meatballs (Bo Vien)
- Beef Pho / Vietnamese Beef Noodle Soup (Pho Bo) – Instant Pot Recipe
- Beef Shank and Pickled Mustard Greens Soup (Canh Dua Cai Chua Bap Bo)
- Beef Stir-Fry Appetizer (Bo Xao Lan)
- Beef Tendon (Gan Bo) – Instant Pot Recipe
- Beef Wrapped in Betel Leaves (Bo La Lot)
- Blueberry Okara Muffins
- Braised Black Pepper Pork (Thit Kho Tieu)
- Braised Fish in Clay Pot (Ca Kho To)
- Braised Pork and Shrimp (Thit Kho Tep)
- Braised Seitan and Vegetables (Mi Can Kho Chay)
- Braised Tofu and Mushrooms (Dau Hu Kho Nam)
- Cabbage Chicken Salad (Goi Ga Bap Cai)
- Candied Lotus Seeds (Mut Hat Sen)
- Candied Orange Peels (Mut Vo Cam)
- Caramel Sauce (Nuoc Mau)
- Caramelized Pork and Eggs (Thit Kho Trung) – Instant Pot Recipe
- Carrot and Chayote Pickles (Do Chua Ca Rot Su Su)
- Carrot and Papaya Pickles (Do Chua Ca Rot Du Du)
- Carrot and Radish Pickles (Do Chua)
- Carrot and Radish Pickles (Do Chua) – Updated Recipe!
- Cassava and Coconut Milk (Khoai Mi Nuoc Cot Dua) – Instant Pot Recipe
- Cassava Cake (Banh Khoai Mi Nuong)
- Cellophane Noodle Veggie Stir Fry (Bun Tau Xao)
- Cheese Bread / Rolls – Gluten Free Recipe
- Chewy Sesame Peanut Candy (Keo Me Dau Phong)
- Chicken Congee / Rice Porridge (Chao Ga)
- Chicken Curry (Ca Ri Ga) – Instant Pot Recipe
- Chicken Liver Pate (Pate Gan Ga)
- Chicken Stock (Nuoc Sup Ga, Nuoc Leo)
- Chili Sauce / Hot Sauce (Tuong Ot)
- Chocolate Cotton Cheesecake / Chocolate Japanese Cheesecake
- Chocolate Flan Cake
- Chocolate Lava Cake (Molten Chocolate Cake)
- Chocolate Roll Cake (Banh Cuon Chocolate)
- Chocolate Shortbread Cookies – Valentine’s Day Recipe
- Chocolate Silk Pie
- Chocolate-Dipped Frozen Bananas
- Clean and Lean Salad
- Clear Shrimp and Pork Dumplings (Banh Bot Loc Tran)
- Coca-Cola Braised Pork and Eggs (Thit Kho Trung)
- Coconut Agar Jelly (Thach Dua)
- Coconut Macaroons (Banh Dua)
- Coconut Sauce (Nuoc Dua)
- Coconut Sticky Rice and Mango
- Coffee and Cream Agar Dessert (Thach Ca Phe)
- Coffee Flan Agar Jelly (Thach Flan Ca Phe)
- Cotton Cheesecake / Japanese Cheesecake
- Crab and Salted Egg Yolks Meatloaf (Cha Cua Trung Muoi)
- Crab Noodle Soup (Bun Rieu)
- Cranberry Orange Scones
- Cream Puffs (Banh Choux/Banh Su Kem)
- Crispy Noodle and Beef Stir-Fry (Mi Xao Gion/Don)
- Crispy Roast Pork (Thit Heo Quay)
- Cured / Fermented Pork (Nem Chua)
- Curry Lemongrass Seitan Stir-Fry (Mi Can Xao Xa Ot)
- Ginger Chicken (Ga Kho Gung)
- Ginger Fish Sauce (Nuoc Mam Gung)
- Glass Noodle Salad with Seafood (Goi Mien Tron Hai San)
- Gluten-Free and Healthy Quinoa “Fried Rice”
- Gluten-Free Soy Dipping Sauce (Nuoc Cham Xi Dau)
- Granola – Homemade and Healthy!
- Grass Jelly (Suong Sao / Thach Den)
- Grilled Chicken Lettuce Wraps
- Grilled Lemongrass Pork Chops (Suon Nuong Xa)
- Grilled Pork Patties and Skewers (Thit Nuong)
- Grilled Pork Sandwich (Banh Mi Thit Nuong)
- Grilled Pork Sausage Fresh Spring Rolls (Nem Nuong Cuon)
- Grilled Pork Sausages (Nem Nuong)
- Grilled Pork with Rice Vermicelli (Bun Cha)
- Grilled Shrimp, Egg Rolls and Rice Vermicelli (Bun Cha Gio Tom Nuong)
- Pandan Jelly Dessert (Che Banh Lot)
- Pandan Sticky Rice (Xoi La Dua)
- Pandan Sticky Rice with Tapioca Paper (Xoi Boc Banh Trang) – Instant Pot Recipe
- Pandan Waffle Cones and Cookies
- Pandan Waffles (Banh Kep La Dua)
- Papaya Salad – 2 Ways (Goi Du Du)
- Peanut Candy (Keo Dau Phong)
- Peanut Sticky Rice (Xoi Dau Phong)
- Pennywort Juice (Nuoc Rau Ma)
- Pennywort Soup (Canh Rau Ma)
- Perfect Jasmine White Rice – Instant Pot Recipe
- Pho Ga / Vietnamese Chicken Noodle Soup – Instant Pot Recipe
- Pickled Bean Sprouts (Dua Gia)
- Pickled Jalapenos (Ot Ngam Giam)
- Pickled Mustard Greens (Dua Cai Chua)
- Plantains, Cassava and Tapioca Pearls Dessert (Che Chuoi Khoai Mi Bot Bang)
- Pork and Shrimp Clear Noodle Soup (Hu Tieu)
- Pork Stock (Nuoc Leo)
- Pumpkin Cassava Cake (Banh Khoai Mi Bi Do)
- Purple Cabbage Chicken Salad (Goi Ga Bap Cai Tim)
- Salted Eggs (Trung Muoi)
- Satay Chili Paste (Ot Sa Te)
- Sautéed Summer Corn and Fresh Shrimp (Bap Xao Tom)
- Savory and Sweet Sautéed Chicken (Ga Ro Ti)
- Savory Rolled Cakes (Banh Cuon)
- Savory Steamed Rice Cakes (Banh Beo)
- Savory Sticky Rice (Xoi Man)
- Scallion Oil (Mo Hanh)
- Seitan: Mock Meat (Mi Can)
- Sesame Balls (Banh Cam / Banh Ran)
- Shredded Pork Skin (Bi Heo)
- Shredded Pork Skin Fresh Spring Rolls (Bi Cuon)
- Shrimp and Yam Toast (Banh Mi Chien Tom)
- Silkworm Cassava Cake (Banh Tam Khoai Mi)
- Simple Crock Pot Vietnamese Meatballs (Xiu Mai)
- Sizzling Savory Crepes (Banh Xeo)
- Sizzling Shaken Beef Salad (Bo Luc Lac)
- Slow Cooker Beef Stew (Bo Kho)
- Slow Cooker Chicken Curry (Ca Ri Ga)
- Snowball Cakes (Banh Bao Chi)
- Snowman Snowball Cakes
- Snowskin Mooncakes Part 1: Making the Syrup and Taro Root Filling
- Snowskin Mooncakes Part 2: Making the Dough and the Cakes (Cach Lam Vo Banh)
- Sour Soup with Fish (Canh Chua Ca)
- Soy Milk (Sua Dau Nanh)
- Spicy Beef Noodle Soup (Bun Bo)
- Spicy Stir-Fried Crab Legs (Cua Xao Gung Ot)
- Spinach and Shrimp Balls Soup (Canh Rau Spinach voi Tom Vien)
- Sponge Cake (Banh Bong Lan)
- Square Sticky Rice and Mung Bean Cakes / Lunar New Year Cake (Banh Chung) – Instant Pot Recipe
- Steamed Banana Cake (Banh Chuoi Hap)
- Steamed Coconut Rice Cake with Toasted Shrimp Flakes (Banh Duc Tom Chay)
- Steamed Cupcakes / Blooming Cupcakes (Banh Thuan Hap)
- Steamed Fish and Bean Thread Noodle (Ca Chung Tuong Bun Tau)
- Steamed Layer Cake (Banh Da Lon)
- Steamed Minced Meat Rice Cake (Banh Gio)
- Steamed Pandan Cake (Banh La Dua Hap) – Instant Pot Recipe
- Steamed Pork Buns (Banh Bao)
- Steamed Pork Roll (Cha Lua / Gio Lua)
- Steamed Rice Cakes / Cow Cakes / Steamed Honeycomb Cakes (Banh Bo Hap)
- Steamed Rice Cakes and Pork Roll (Banh Day / Giay)
- Sticky Rice “Stuffing”
- Sticky Rice and Banana Cakes (Banh Tet Chuoi)
- Sticky Rice and Hominy (Xoi Bap)
- Sticky Rice and Mung Bean (Xoi Xeo) – Quick Rice Cooker Method
- Sticky Rice and Mung Bean Cakes (Banh Tet)
- Sticky Rice and Mung Bean Dumplings (Banh Khuc)
- Sticky Rice Balls in Ginger Syrup (Che Troi Nuoc)
- Sticky Rice Cakes with Star Anise (Xoi Vi)
- Sticky Rice Coated with Mung Bean (Xoi Vo)
- Sticky Rice Dumplings (Banh It Tran)
- Stir-Fried Beef and Potatoes (Bo Xao Khoai Tay)
- Stir-Fried Chayote and Beef (Su Su Xao Thit Bo)
- Stir-Fried Egg Noodles (Mi Xao Mem)
- Stir-Fried Seafood Noodles (Hu Tieu Xao Do Bien)
- Stir-Fried Water Spinach and Beef (Rau Muong Xao Thit Bo)
- Stuffed Bitter Melon Soup (Canh Kho Qua)
- Stuffed Tomatoes (Ca Chua Nhoi Thit)
- Summer Fruit Salad
- Swedish Visiting Cake Bars – Bake a Difference with OXO for Cookies for Kids’ Cancer
- Sweet and Salty Sesame Peanut Topping (Muoi Me Dau Phong)
- Sweet and Sour Pork Ribs (Suon Xao Chua Ngot)
- Sweet and Sour Sauce (Sot Chua Ngot)
- Sweet and Sour Tofu Stir-Fry (Dau Hu Xao Sot Chua Ngot)
- Sweet Bread Recipe – Buns, Rolls and Breads (Banh Mi Ngot)
- Sweet Corn Pudding (Che Bap)
- Sweet Fillings for Desserts and Pastries: Mung Bean and Coconut, Pumpkin Spice
- Sweet Mung Bean Pudding (Che Tao Soan, Che Dau Xanh)
- Sweet Rice Flakes and Coconut (Com Dep Tron Dua)
- Tamarind Dipping Sauce (Nuoc Mam Me)
- Tapioca and Mung Bean Cake (Banh Xu Xe / Banh Phu The)
- Taro and Coconut Agar Mooncakes (Banh Trung Thu Thach Khoai Mon Nhan Dua)
- Taro Buns (Banh Mi Ngot Nhan Khoai Mon)
- Taro Pudding (Che Khoai Mon) – Instant Pot Recipe
- Thai Basil Chicken (Ga Xao La Que)
- Thick Noodles and Fish Cake Soup (Banh Canh Cha Ca)
- Three Color Dessert (Che Ba Mau)
- Toasted Shrimp Flakes (Tom Chay)
- Tofu / Bean Curd (Dau Hu)
- Tofu and Eggplant Stir-Fry (Dau Hu Xao Ca Tim)
- Tofu in Black Bean Sauce (Dau Hu Sot Tuong Den)
- Tofu in Tomato Sauce (Dau Hu Sot Ca)
- Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong / Tao Pho)
- Vegetable Curry (Ca Ri Chay)
- Vegetarian Cabbage Slaw (Goi Chay)
- Vegetarian Fresh Spring Rolls (Bi Cuon Chay)
- Vegetarian Pate / Faux Gras (Pate Chay)
- Vermicelli Soup with Chicken, Steamed Pork Roll and Egg (Bun Thang)
- Viet Grilled Cheese Sandwich
- Vietnamese Beef Noodle Soup (Pho Bo)
- Vietnamese Custard (Banh Flan)
- Vietnamese Donuts (Banh Cam Banh Vong)
- Vietnamese Egg Coffee (Ca Phe Trung)
- Vietnamese Fish Sauce Dipping Sauce (Nuoc Mam Cham) – Traditional Recipe
- Vietnamese Meatballs (Xiu Mai)
- Vodka 5-Spice Marinade (Ruou Thom)
Hi, I'm Trang and welcome to RunAwayRice! I'm a recipe developer, home cook, food stylist and blogger with a passion for healthy eating and simple cooking. I take traditional Vietnamese dishes and give them a modern twist! More about me.
About the Recipe
Vietnamese noodle salads—as you’ll find on Vietnamese menus listed as Bun—are made with rice noodles called vermicelli noodles. Not to be confused with bean thread noodles that look very similar. Not pad thai noodles that are rice noodles but thicker. Hence my 4 trips to the store. I used maifun noodles and they are perfect. There are plenty of brands for this variety of noodles and these days you can readily find them in the Asian aisle at the local grocery store or online.
The protein in this recipe is skinless chicken breast. The chicken is chopped into chunks then dusted with curry powder. The chicken is then cooked in Almond Breeze Almondmilk Coconutmilk Original that I keep in my pantry for use whenever I need it thanks to its shelf-stable package. Lighter in calories than coconut milk or cream (only 60 calories per cup), almond milk is a great alternative to create the creamy sauce (with more curry powder added in) that coats the chicken and sautéed onions.
This salad is simple in flavors, but do be prepared for some chopping or shredding of the vegetables. I recently picked up this set of three vegetable peelers (so cool that they stick together with a magnet) to create the thin strips and shreds of the fresh carrots, bell pepper and cucumbers. And it’s perfectly fine to prep the shredded veggies the day before. Add shredded lettuce, bean sprouts or other veggies to your noodle bowl if you’d like.
The next layer of freshness is in the herbs. Cilantro, basil and fresh mint leaves are all equally delicious additions on their own or in combination.
The dressing is what pulls this noodle salad all together. Nuoc cham is a rice vinegar and lime-based dressing made with fish sauce and sweetened with sugar. Don’t get all freaked out about fish sauce. A good quality, light fish sauce hardly tastes fishy at all, just avoid the brands that have a bunch of added fructose. And don’t skip the fish sauce or you’ll lose the essence of the salad.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
Vegan Vietnamese Grilled “Chicken” Vermicelli Bowl – Bún Thịt Nướng Chay
This recipe for vegan thit nuong is a quick and easy one that is made with soy curls, one of my favourite chicken substitutes around! You can try this marinade with seitan, tofu, or even premade vegan chicken slices! My mom would make bowls like this whenever it was hot and especially after a big family gathering where (particularly if) spring rolls survived the hoards of my family eating them. Layered with so much fresh veg and coated in my favourite nuoc mam cham sauce, the sweet and salty sauce perfectly married these different ingredients together to become a texture symphony of savoury bites with the occasional crispy caramelized edge, crunchy spring rolls, crisp lettuce and cucumber, and chewy, chilled noodles.
It’s never NOT a good time.
The marinade is pretty simple, and can be used for a variety of foods (as mentioned). The base of the umami flavour is the vegan fish sauce, but if you can’t find that, you can use soy sauce instead (but omit the salt I add in the end). You can play pretty fast and loose with the ingredient amounts too, if you understand how you like the balance of sweet and salty. Getting my mom to describe the amounts she used for this was pretty rough (“Use…a spoon of that… maybe two spoons of this” …mom what is a SPOON.) But learning how to cook from my mom is a lesson in understanding cooking fundamentals and flavour. Each household will have a different balance of these ingredients depending on how whoever is preparing it likes it. More crispy sweetness? More sugar. More juiciness? More oil and aromatics. More salt? More fish sauce and salt!
Sugar is essential to create that sweet, caramelized texture, and you don’t realize how crucial the sugar is until when you try making it with less sugar (as I did), it lacks that unique caramelized flavour that I didn’t even realize was part of this dish. The dark soy sauce gives the dish colour and a deep undercurrent of flavour, while you add garlic and onion to anchor the dish.
I baked this recipe, but a lot of times you’ll see this grilled. I remember my mom baking large pans of meat with this marinade and it was pretty epic too. Soy curls are a bit difficult to grill, and to get the caramelized top, you can accelerate by broiling it for 3-5 minutes until the tops are crisp, but I frequently burn things so I tend to just bake until caramelized, stirring to space out the soy curls and introduce them to the hot air in the oven.