Bun Thang Hanoi--easy version

Nestled in the heart of Vietnam's bustling capital, Hanoi is a dish that embodies the complexity and elegance of the Vietnamese cuisine: Bun Thang. This traditional noodle soup is a symphony of flavors, a testament to the culinary finesse of Hanoians. With its intricate preparation and rich history, Bun Thang is not just food; it's a cultural experience.

Creating Bun Thang is akin to painting a masterpiece. Each ingredient is carefully selected and prepared, contributing to the dish's overall harmony. The base of fine vermicelli noodles is the canvas, while the toppings of Vietnamese coriander, fried shallot, thin fried eggs, shredded chicken breast, and pork sausage are vibrant strokes of color. The broth, a clear elixir stewed from chicken and pork bones, infused with the subtle aroma of dried shrimp or squid, is the medium that binds all elements together. It's the hot, steaming broth that awakens the senses and invites you to dive into the bowl's contents.

In today's fast-paced world, dedicating hours to preparing Bun Thang may seem like a luxury. However, the essence of this dish can still be captured in a simplified recipe that respects the hustle and bustle of modern living without compromising on taste. This simplified Bun Thang still captures the essence of the original, offering a taste of Hanoi's culinary heritage in every spoonful. It's a dish that connects you to the rhythms of a city that's as vibrant and diverse as the ingredients in its beloved noodle soup.

You are here, then this recipe is a streamlined version of Bun Thang that you can recreate in your kitchen.

Ingredients:

- 2 boneless chicken breasts

- 4 pre-sliced pork sausages (found at Asian markets)

- 1 egg

- 1/4 cup dried squid (found at Asian markets)

- 5 cups chicken stock

- 1/2 lb. dry vermicelli

- 2 cups beansprouts

- Onion and ready-made fried Shallots

Spices:

- Fish sauce, , salt, pepper, powdered sugar, and chicken seasoning

-5 cups of chicken broth

Directions::

1. In a pot, bring the chicken stock to a boil. Add the chicken breasts and dried squid, skimming off any foam that forms. Simmer for 15 minutes until the chicken is cooked through. Remove and shred.

2. Beat the egg with a dash of fish sauce and pan-fry to create a thin omelet. Shred into strips.

3. Slice the pork sausages and set aside.

4. Heat oil in a small pot, sauté the fried shallots until crispy, then strain, keeping the onion-infused oil.

5. Season the broth with fish sauce, salt, and seasoning powder to your liking.

6. Cook the rice noodles as directed on the package

To Serve:

1. Prepare a bowl of cooked rice noodles.

2. Arrange the chicken, egg, and pork sausage atop the noodles.

3. Ladle the hot, seasoned broth over the ingredients.

4. Garnish with beansprouts, onions, and a sprinkle of fried onions.

5. Drizzle with the onion oil for an extra flavor boost.

Rainbow Vegetarian Fried Rice

 For quick and healthy meals, vegetarian fried rice stands out as a versatile and satisfying dish. It's a fantastic way to transform leftover rice and a medley of vegetables into a vibrant and flavorful feast. The Rainbow Vegetarian Fried Rice is not just a treat for the taste buds but also a visual delight, with its array of colorful veggies that brighten up the plate.

This Rainbow Vegetarian Fried Rice is more than just a meal; it's a celebration of flavors and colors. It's a testament that eating green doesn't mean compromising on taste or satisfaction. So, the next time you find yourself with some leftover rice and a bunch of veggies, remember that a delicious and eco-friendly meal is just a stir-fry away.  The simplicity and the freedom it offers to customize it according to your taste and the ingredients available in your kitchen.

Ingredients:

- 2 cups of cold, day-old cooked rice

- 1 1/2 cups of diced assorted vegetables (red, green, and yellow bell peppers, carrots, and mushrooms)

- 1/4 cup of diced red onion

- 2 cloves of garlic, minced

- Oil for cooking

Seasonings:

- Soy sauce

- Vegan oyster sauce

- Ketchup

- Salt

- Pepper

- Sugar

- Mushroom seasoning

Toppings:

- Freshly chopped cilantro

Directions:

1. Start by heating a pan with two tablespoons of oil over medium heat.

2. Sauté the garlic and onions until they become soft and fragrant.

3. Add the mushrooms and carrots, stir-frying them for about two minutes.

4. Introduce the remaining vegetables to the pan, seasoning them with a pinch of salt.

5. If the pan seems dry, drizzle in another tablespoon of oil.

6. Gently fold in the cold rice, reducing the heat to allow the rice to warm up without burning.

7. Season the mixture with vegan oyster sauce, soy sauce, sugar, pepper, and salt, adjusting the quantities to suit your palate.

8. Stir-fry until the rice grains are well-separated and heated through.

9. Once done, take the pan off the heat, sprinkle the vibrant dish with chopped cilantro, and serve hot.

Fish with Sweet and Sour Sauce: A Fusion Delight

Sweet and sour fish is a classic dish that has traveled from Chinese to Vietnamese kitchens, gaining simplicity and adaptability along the way. It's a perfect example of how recipes evolve and adapt to different cultures and lifestyles, especially for those who live alone and prefer home-cooked meals over dining out.

The beauty of this dish lies in its balance of flavors and the ease of making it with readily available ingredients. The fish fillets are marinated in a blend of cooking wine, salt, egg yolk, and cornstarch, which not only adds flavor but also ensures a crispy texture when fried. The sauce—a tangy and sweet concoction of ketchup, vinegar, sugar, water, soy sauce, and cornstarch—complements the fish perfectly, creating a symphony of flavors that dance on the palate. Nowadays, you can buy sweet and sour sauces from famous chefs, making this dish even faster to make.

The process is straightforward and doesn't require professional culinary skills. After marinating and frying the fish to golden perfection, a quick sauté of onions, garlic, and a mix of colorful bell peppers and mushrooms, followed by the addition of the sauce, results in a dish that's both visually appealing and delicious.  Whether you're cooking for one or a small gathering, this sweet and sour fish recipe is sure to impress with its delightful flavors and the satisfaction of a home-cooked meal.

Main ingredient:

2 fish fillets (your choice)

Fish marinade ingredients:

1 teaspoon cooking wine

1/4 tsp. salt

1 egg yolk

1 tsp. cornstarch

Sauce ingredients:

1 tbsp. ketchup

1 tbsp. vinegar

2 tsp. sugar

3 tbsp. water

1 tbsp. soy sauce or salt

1 tsp. cornstarch

Other necessities:

Oil for frying fish (1/3 cup)

1/2 cup white onion

1 garlic clove, minced

1 cup green, red bell pepper, and mushrooms, sliced

Directions:

Cut the fish into 2-inch thin slices. Put the fish in a bowl and mix with the fish marinade for about 15 minutes.

Mix marinated fish into cornstarch and deep-fry until golden. Take it out and keep it warm

Mix the sauce in a bowl and set aside.

When all the oil is used to fry the fish, keep only about 1 tablespoon of oil. Add onion and garlic, and sauté until fragrant for 1 minute. Add all the vegetables along with the sauce. Bring to a boil, and then add the fried fish. Continue to cook until slightly thickened, and you have finished this dish.

The Art of Making Vietnamese Sticky Rice with Mung Beans- xôi vò

The Vietnamese cuisine is renowned for its vibrant flavors and intricate cooking techniques, and one of the most cherished dishes is sticky rice with mung beans (xôi vò). This dish is not just a staple food but also a cultural symbol representing the meticulousness and tradition of the Vietnamese culinary arts.

The traditional method of making sticky rice is a two-step process that begins with steaming the rice and ends with a hands-on approach to mix it with cooked green beans. This method is affectionately known as "rubbing," a term that aptly describes the physical mixing required to achieve the perfect texture.

However, as times change, so does cooking methods. Modern recipes have adapted to make the process more convenient without compromising the dish's integrity. One such innovation involves soaking the sticky rice in coconut milk overnight. This technique ensures that the rice maintains its distinct texture without becoming mushy during steaming. Additionally, the mung beans are cooked, puréed, and then steamed along with the rice, eliminating the need for manual mixing.

Despite the variations in preparation, the dish's essence remains the same: the sticky rice must be tender yet firm, each grain distinct, and the mung beans must be evenly distributed throughout the dish. The result is a harmonious blend of flavors and textures that is both satisfying and visually appealing.

For those looking to try their hand at this delightful dish, here's a quick recipe that captures the essence of traditional sticky rice without the need for extensive "rubbing."

The final product is a testament to the beauty of the Vietnamese cuisine—a dish that is simple in its ingredients but complex in its creation. Whether you follow the traditional method or opt for a modern twist, the experience of making and enjoying Vietnamese sticky rice is sure to delight the senses.

Ingredients:

- 2 cups of Thai sticky rice

- 1 cup peeled mung beans

- 1/4 cup coconut oil

- 1 teaspoon salt

- 1/4 cup sugar

- 2 oz. coconut powder

- 2 pandan leaves

Directions:

1. Begin by thoroughly washing the sticky rice and green beans, removing any impurities.

2. Soak both the rice and beans in water for 6-8 hours to soften them before cooking.

3. Drain the sticky rice for about 2 hours, ensuring the grains are dry. If short on time, a towel or paper can expedite the process.

4. Steam the mung beans for approximately 20 minutes until they are fully cooked.

5. Purée the cooked beans until they achieve a powdery consistency.

6. Combine the sticky rice with half of the mung bean purée, coconut powder, sugar, coconut oil, and salt, mixing thoroughly.

7. Place pandan leaves at the bottom of the steamer before adding the rice and bean mixture.

8.Place the mixture of sticky rice and beans in the steamer and place it above the pot of boiling water. Use a towel to cover the lid so the steam doesn't fall into the sticky rice while steaming.

After about 10 minutes, open the lid and stir the sticky rice evenly. Steam for about 20 minutes until the sticky rice is cooked. Remove the sticky rice from the steamer. Mix the remaining half of the beans and use chopsticks to stir evenly. At this time, if you have a fan, fan it over the sticky rice to cool it quickly. You can add all the remaining sugar while cooking or when the sticky rice is just done.

Vegetable Tofu Dumplings: A Twist on Tradition with Rice Paper

Dumplings have long been a staple in the Chinese cuisine, especially popular in the bustling dim sum restaurants where various fillings, from savory ground meat to delicate seafood, tempt the palate. Yet, amidst this traditional array, vegetable dumplings often seem a rarity, overshadowed by their meat-filled counterparts. However, a culinary revolution is underway, with Korean street food leading the charge, introducing the world to the simplicity and versatility inserted through staple lands of rice paper dumplings.

This innovative twist on the classic dumpling foregoes the labor-intensive process of crafting dough from scratch, opting instead for the convenience of rice paper – a staple in the Vietnamese cuisine, particularly known for its role in fresh spring rolls. The result is a lighter, yet equally satisfying, version of the beloved dumpling, which can be enjoyed fresh, steamed, or pan-fried to crispy perfection.

These rice paper dumplings offer a delightful alternative for those seeking a vegetarian option or simply looking to experiment with new methods in their culinary repertoire. Whether served fresh with a dipping sauce, steamed to tender perfection, or pan-fried for a satisfying crunch, these dumplings promise to be a crowd-pleaser.

So, the next time you're looking to spice up your kitchen routine, why not give these vegetable rice paper dumplings a try? They just might become a new favorite in your household, bridging the gap between tradition and innovation with every bite. 

For those eager to explore this fusion of flavors, here's a recipe that celebrates the essence of vegetable dumplings with the ease of rice paper:

Ingredients:

- 4 cups of a shredded combination of vegetables, such as cabbage, carrot, bell pepper, jicama, daikon, etc.

- 8 oz. of firm tofu

- 2 cloves of garlic, minced

- 1/2 of a white onion, chopped

- 1 shallot, sliced

- Oil for stir-frying

Stir-fry Sauce ingredients:

- 1 tbsp soy sauce

- 1 tbsp vegan oyster sauce or hoisin sauce

- 1 tsp vinegar

- 1 tsp sugar

- 1/4 tsp salt

- 1/8 tsp black pepper

Additional items:

- Rice paper (preferably Three Ladies brand)

- Warm water to soften the rice paper

Directions:

1. Place tofu in a microwave-safe bowl and cook for 4 minutes.

2. Heat 2 tbsp of oil in a non-stick pan, then sauté garlic, shallot, and onion until fragrant, about 1 minute.

3. Crumble the tofu with a wooden spoon, and cook for 3 minutes.

4. Add the shredded vegetables, and cook for 10 minutes, or until they are tender. Season with the stir-fry sauce, and adjust to taste.

5. Allow the mixture to cool before assembling the dumplings.

6. If using 6-inch rice paper, consider doubling up for extra crispiness.

7. Dip rice paper in warm water to soften, then place about 2 tbsp of filling in the center. Roll into a baton-like shape, folding the sides towards the center, then roll up.

8. Wrap the rolled dumpling in a second piece of wet rice paper for added texture.

9. Continue with the remaining filling.

Cooking the dumplings:

Heat oil in a nonstick pan over medium heat.

Once the oil is hot, place the dumplings in the pan.

Pan-fry the dumplings until golden brown on both sides, flipping as needed.

Soy dipping sauce ingredients:

1 tbsp soy sauced

2 tbsp water

1/2 tbsp sugar

1 tsp vinegar

1 garlic clove, minced

hot chili, sliced

Making the dipping sauce:

• Combine soy sauce, water, sugar, vinegar, minced garlic, and sliced chili in a small bowl.
• Adjust sweetness according to your preference.
• Optionally, you can add satay sauce or hot chili oil for extra flavor.

Serve the vegetable dumplings hot with the soy dipping sauce on the side. Enjoy your homemade delight!

Depending on the soy sauce that you use, adjust the sweetness for this sauce. If you have sate sauce or hot chili oil on hand then add into this sauce. Feel free to adjust any seasonings or ingredients to suit your taste preferences!

Hainan Chicken Rice: A Quick and Easy Recipe for Busy Lives

Hainan Chicken Rice is a classic dish that originates from the Hainan Island, located in the South China Sea. As China’s southernmost province and its second-largest island, Hainan is not only known for its beautiful beaches and tropical climate but also for its culinary contributions, with Hainan Chicken Rice being one of the most famous.

Traditionally, this dish is made with a whole chicken that is poached in a richly flavored broth containing ginger, green onions, and star anise. The resulting tender chicken is served with fragrant rice cooked in the same broth, accompanied by a flavorful dipping sauce and fresh vegetables.

However, in our fast-paced world, time is a precious commodity, and not everyone can afford to spend hours in the kitchen. This doesn't mean that you have to miss out on enjoying this delicious meal at home. Here's a simplified version of Hainan Chicken Rice that maintains the essence of the traditional recipe but can be made in a fraction of the time.

This quick and easy Hainan Chicken Rice recipe is perfect for those who want to enjoy a taste of Hainan without spending hours in the kitchen. It's a comforting and satisfying meal that brings a piece of Hainan's culinary heritage into your home. 

**Ingredients:

- 1 lb chicken thighs and legs

- 6 cups water

- 4 slices of ginger

- 2-star anise

**Marinade ingredients:

- 1 tsp salt

- 1 shallot, minced

- 2 green onions, slightly smashed

**Dipping Sauce ingredients:

- 1 tbsp minced ginger root

- 1 tbsp minced garlic

- 2 tsp each of fish sauce, sugar, and vinegar

**Main Ingredients:

- 1 cup rice

-1 tbsp oil

-1 slice ginger

-1 garlic, minced

Garnish:

- Cucumber and lettuce

Other necessities:

Sauté pan

Rice cooker

**Directions:

1. Begin by marinating the chicken thighs and legs with salt, minced shallot, and smashed green onions for at least 30 minutes.

2. In a pot, bring water to a boil and add the ginger slices and star anise.

3. Gently place the marinated chicken into the boiling water, reduce the heat, and let it simmer until the chicken is fully cooked.

4. While the chicken is cooking, prepare the rice by rinsing it under cold water until the water runs clear. In a sauté pan, add oil. When oil is hot, add garlic and ginger to cook until fragrant. Add rice and pan-fry the rice with ginger and garlic to add more flavor to this dish.

5. Once the chicken is done, remove it from the broth, and use the same broth to cook your rice. This will infuse the rice with the rich flavors of the broth. Use the rice cooker to finish cooking your rice. Depending on the rice you use, you need 1 1/3 cup of broth.

6. For the dipping sauce, combine minced ginger root, minced garlic, fish sauce, sugar, and vinegar in a small bowl.

7. Serve the cooked chicken over the fragrant rice, garnish with cucumber and lettuce, and enjoy with the dipping sauce on the side.

Cauliflower Fried Rice

Welcome to the world of vibrant, healthy, and utterly delicious meals that you can whip up in no time! Today, I would like to introduce you to a dish that's not only a feast for the taste buds but also a powerhouse of nutrition – Cauliflower Fried Rice.

Cauliflower fried rice is a fantastic choice for a solo meal! It's healthy, flavorful, and easy to customize to your taste. Plus, it's a great way to sneak in some extra veggies. To save time, I have a simple recipe for fried rice that uses a frozen bag of cauliflower. You can add shrimp, chicken, or tofu for extra protein. Enjoy your delicious and nutritious cauliflower fried rice! Feel free to customize it with your favorite ingredients or spices to suit your taste preferences. Imagine a dish that combines fried rice's comforting warmth with cauliflower's wholesome goodness. It's a culinary masterpiece that's perfect for anyone looking to indulge in their love for food while keeping health in check. This dish is a fantastic choice for a solo meal or even for impressing guests with your savvy cooking skills.  As the cauliflower rice cooks to perfection, each grain becomes more flavorful and enticing. You'll find yourself eagerly awaiting the first bite. And when it's finally time to plate up, a sprinkle of sesame seeds and a handful of chopped cilantros add the final touch to this masterpiece.

So, there you have it, folks – Cauliflower Fried Rice, a dish that's as nutritious as it is delicious. It's a testament to how easy and enjoyable healthy eating can be!

Ingredients:

• 1 bag (about 12 ounces) frozen cauliflower rice. Thaw and dry out all liquid.
• 1 tablespoon oil (olive oil, sesame oil, or vegetable oil)
• 2 eggs
• 1/4 cup diced carrots
• 1/4 cup diced bell pepper (any color you prefer)
• 2 green onions, chopped
• 1 garlic clove, minced
• 1 shallot, sliced
• Seasoning sauce ingredients:
• 2-3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tsp mushroom seasoning
• 1/4 tsp salt
• 1/4 tsp sugar
• Optional: Sesame seeds and chopped cilantro for garnish

Directions:

1.    Heat a large skillet or wok over medium-high heat. Add the oil and let it heat up for a minute.

2.    Add the diced carrots and bell pepper to the skillet. Stir-fry for 2-3 minutes until they start to soften.

3.    Add the minced garlic, shallot, and chopped green onions to the skillet. Cook for another minute until fragrant.

4.    Push the vegetables to the side of the skillet, creating a space in the center. Crack the eggs into the center and scramble them until cooked.

5.    Once the eggs are cooked, add the cauliflower rice to the skillet. Stir to combine with the vegetables and eggs.

6.    If using, add your choice of protein to the skillet and cook until heated through.

7.    Pour all the sauce seasoning over the cauliflower rice and stir well to distribute.

8.    Continue to cook for another 5-7 minutes, stirring occasionally, until the cauliflower rice is heated through, and any excess moisture has evaporated.

9.    Taste and adjust seasoning if needed, adding more soy sauce if desired.

10.                       Serve hot, garnished with sesame seeds and chopped cilantro if desired.

The Marvelous World of Mushrooms: A Stir-Fry Adventure

Mushrooms, which contain versatile and mysterious ingredients, have a special place in the hearts of many food enthusiasts. They're not just a delight to the taste buds but also a powerhouse of nutrition. Packed with selenium, vitamin D, and a host of B vitamins, they're a fantastic way to boost your daily nutrient intake while keeping the calorie count low. 

Today, I'm thrilled to share with you a recipe that's not only easy to whip up but also brimming with flavor and goodness. It's a mixed mushroom stir-fry that's perfect for anyone looking to add a punch of protein and savoriness to their meal. Whether you're strictly watching your diet or just in the mood for something deliciously healthy, this recipe is sure to impress.

This recipe is a simple yet nutritious mixed mushroom stir-fry that's bound to become a staple in your culinary repertoire. It's a dish that celebrates the natural flavors of its ingredients, enhanced by a savory sauce that ties everything together. So go ahead, give it a try, and let the earthy, umami-packed goodness of mushrooms transform your meal into a delightful experience. Bon appétit!

Let's dive into the world of fungi and explore how to create this delightful dish.

Ingredients:

- A quarter pound of mixed mushrooms (think king oyster, button mushrooms, enoki, and any mushrooms that you can find)

- 2 ounces of tofu for that extra protein kick

- 1 egg

- 1 clove of garlic, minced 

- 2 green onions to add a pop of color and flavor

- Your choice of oil for stir-frying; peanut, vegetable, or grape seed oil 

- A total 1 cup of sliced carrots and daikon.

Ingredients for that saucy goodness:

- 2 teaspoons of oyster sauce

- 2 teaspoons of soy sauce

- 1 teaspoon of mushroom seasoning

- 1 teaspoon of sugar (just a touch!)

- 1 teaspoon of mirin

- 2 tablespoons of water

Directions:

1. Start by giving your mushrooms a little bath. Combine water and a teaspoon of salt in a bowl. Clean and slice your mushrooms, then let them soak for about 15 minutes. Drain well.

2. Chop the green onions, separating the white and green parts.

3. Dice the tofu into bite-sized pieces.

4. Mix all the sauce ingredients in a bowl and set aside. This will be the magic elixir that brings the dish together.

5. Whisk an egg with a pinch of salt and a dash of vinegar, then set aside.

Additional directions:

1. Boil a pot of water and briefly cook the carrots and daikon for that perfect crunch. Remove and set aside.

2. In the same water, blanch the mushrooms for just a minute. We want them tender, not mushy.

3. Heat a tablespoon of your chosen oil in a wok and scramble the egg. Once done, set it aside.

4. Add a bit more oil, then pan-fry the tofu until it's softly golden. Remove and keep it with the egg.

5. Now, for the aromatics: stir in the garlic and the white part of the green onions. Just 20 seconds should do it.

6. Add mushrooms, carrots, and daikon to the wok. Add more oil if needed. 

 7. Stir in the sauce. Stir and cook for 5 minutes or until the sauce thickens. Stir in the scrambled eggs, tofu, and green onion. Make a quick stir to combine with the mushrooms. Turn off the heat

Serve over a bed of hot-cooked rice

Chicken Pad Thai for One

Pad Thai, a staple of the Thai cuisine, is beloved for its complex flavors and textures. It's a dish that balances sweet, sour, salty, and umami, often with a hint of spice. While it's a common street food in Thailand, it has gained popularity worldwide, and many enjoy it at local Thai restaurants. However, the beauty of Pad Thai is that it's surprisingly simple to make at home, even for one.

The key to an authentic Pad Thai experience is in the sauce. A good Pad Thai sauce can be a game-changer, and once you've mastered it, you can store it in the refrigerator for months, ready to transform your noodles at a moment's notice. Creating Pad Thai at home allows you to adjust the flavors to your liking, making it as sweet or as spicy as you prefer. It's a dish that's both comforting and exciting, perfect for a quiet meal or a festive occasion. With this recipe, you can bring a taste of Thailand into your home, any day of the week.

Here's a guide to creating a single serving of Chicken Pad Thai, complete with a homemade sauce that will bring the essence of Thailand to your kitchen. Enjoy your culinary adventure!

Ingredients:

- 4 oz. chicken (or tofu for a vegetarian option)

- 4 oz. fresh rice noodles (or dry, if preferred)

- 1 egg

- 1/4 cup Pad Thai sauce (recipe below) mixed with 2 tbsp water

- 1 ½ cups beansprouts

- 3 stalks of chives, cut into 2-inch sections

- A handful of chopped basil and cilantro

- 1 tbsp roasted crushed peanuts

- A wedge of lime or lemon

- Oil for stir-frying

- 1 garlic clove, minced

- 1 tsp minced shallots

Directions:

1. Prepare the noodles according to the package instructions if using dry, or soak fresh noodles in water for 15 minutes and then drain.

2. Marinate the chicken slices in 1 tablespoon of Pad Thai sauce for 15 minutes.

3. Heat oil in a wok, then sauté garlic and shallots until fragrant, about 1 minute.

4. Add the chicken and cook until no longer pink, then push to the side of the wok.

5. Crack the egg into the wok, placing the noodles on top of the egg, then pour over the sauce and stir-fry briefly. Add a little water if the mixture seems dry.

6. Toss in the beansprouts and chives, stirring quickly to combine.

7. Serve the Pad Thai garnished with basil, cilantro, roasted peanuts, and a wedge of lime or lemon.

Pad Thai Sauce ingredients:

- 1 cup tamarind juice

- 1 cup sugar

- 1/2 cup fish sauce (or soy sauce for a vegan alternative)

- 1/2 cup chopped shallot

- 1/2 cup chopped garlic

- 1/4 cup oil

Making the Sauce:

1. In a pot, heat oil and sauté shallots and garlic until fragrant.

2. Remove the aromatics from the pan, then melt the sugar in the same pot.

3. Stir in the fish sauce and tamarind juice, then return the shallots and garlic to the pot.

4. Bring the mixture to a boil and cook for 3 minutes, adjusting the flavor to ensure it's not too salty, sour, or sweet.

Grilled Chicken on Rice Noodles

In the hustle and bustle of modern life, finding time to cook a hearty and nutritious meal can often feel like a luxury. For many, especially those living solo, quick and easy recipes that don't compromise on flavor are essential. Therefore, the Vietnamese Grilled Chicken on Rice Noodles is a dish that brings together the vibrant flavors of Vietnam in a single, satisfying bowl. This Vietnamese Grilled Chicken on Rice Noodles dish is not only packed with flavor but also provides a balanced meal that's quick and easy to prepare, making it perfect for those living a busy solo lifestyle. Whether enjoyed for lunch or dinner, it's a delicious taste of Vietnam that's sure to satisfy your cravings without the hassle of a complicated recipe.

Ingredients:

1 boneless, skinless chicken thigh

2 oz. dried rice noodles

1 cup shredded lettuce

½ cup bean sprouts

2 tablespoons chopped fresh herbs, such as cilantro mints, and basil

1 tablespoon roasted chopped peanuts (optional)

Lime wedges, for serving.

Ingredients For the marinade:

 1 garlic clove, minced

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon honey

1 teaspoon sesame oil

1 teaspoon chicken powder

Pinch of black pepper

On the side items

Vietnamese dipping sauce

Spring onion oil

Directions:

1.    Marinade for the Chicken:

• In a small bowl, whisk together the garlic, soy sauce, fish sauce, honey, sesame oil, and black pepper to make the marinade.
• Place the chicken in a shallow dish or resealable plastic bag and pour the marinade over it, ensuring the chicken is well-coated. Let it marinate in the refrigerator for at least 30 minutes, or ideally, overnight for maximum flavor.

1.    Grill the Chicken:

• Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
• Grill the chicken for 6-8 minutes on each side, or until cooked through and nicely charred on the outside. Remove from the grill and let it rest for a few minutes before slicing it thinly.

1.    Preparing the Rice Noodles:

• While the chicken is grilling, cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent sticking.

1.    Assemble the Bowl:

• In a serving bowl, arrange the cooked rice noodles at the bottom.
• Top the noodles with the sliced grilled chicken, shredded lettuce, and bean sprouts.
• Sprinkle with chopped cilantro and peanuts, if desired.
• Serve with lime wedges on the side for squeezing over the bowl before eating.

 Ingredients to make the Vietnamese dipping sauce: 

1 tbsp fish sauce

1 tbsp sugar

4 tbsp water

1 tbsp lime juice

1 garlic clove, minced

1 hot chili

 

Mix all the ingredients above and adjust the taste to your liking.

 

To make scallion oil:

 1 scallion, green part only

2 tbsp oil

Slice the scallion. Place it in the bowl, then add oil, pinch of salt, and sugar. Microwave for 20 seconds. Then pour on top of the grilled chicken adding more flavor.