Vietnamese Rice Noodles with Peanut-Lime Chicken and Herbs

This year's dry hot weather propelled an explosion of fresh herbs in our garden. From fresh mint, basil, cilantro, oregano, rosemary, sage, thyme, tarragon to the exotic lemon verbena, every herb has been kissed by this summer's blaring heat. It has become a daily routine to trim back these plants, sharing with friends and neighbors the bounty that at times has come to feel like an unrelenting weedy monstrosity. Too much of a good thing? Yes, it is possible even for this garden lover. So I make teas, bring herby aroma therapy to the house, make herbal flower arrangements and I even compost it as a final resort.  

But finding a recipe that will make liberal use of myriad herbs? Well, that's the jackpot for the most practical of us at heart. So I bring you a cool balmy Vietnamese dish made exotic with the addition of a wide range of herbs, a lime-driven peanut sauce dressing and crunchy meticulously cut raw vegetables. This is a dish of contrasts and sharp flavors that play against each other harmoniously. First, the textures of grilled meat, soft rice noodles and supple vegetables present a medley that seems chaotic but stack well together. Second, the flavors of refreshing bold herbs against sharp lime juice, salty fish sauce, pungent garlic, hot chiles and creamy peanut butter create layers and layers of strong flavors that somehow meld together like a team of misfits that finally find their identity when united.  

Don't allow the length of the recipe to intimidate you. While this isn't exactly a quick weeknight meal, it is a very straight-forward recipe that includes whipping up two sauces, grilling some meat,  julienning some vegetables and herbs and then tossing them together. This recipe can be accomplished under two hours from start to finish and will be so good that you'll want to do it all over again the next day.

Vietnamese Rice Noodles with Peanut-Lime Chicken and Herbs 
From Smitten Kitchen, adapted from David Tanis
Dipping Sauce 
6 tablespoons Asian fish sauce
6 tablespoons brown sugar
3/4 cup lime juice
2 garlic cloves, finely grated or minced
Small Thai or Serrano chiles, thinly sliced, to taste

Peanut Dressing 
3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
9 tablespoons lime juice
3 tablespoons soy sauce
1 one-and-a-half inch chunk ginger, peeled and sliced
6 tablespoons natural unsalted peanut butter
1 tablespoon toasted sesame oil
Pinch of cayenne

Chicken and Noodle Salad 
1 1/4 pounds boneless skinless chicken thighs (about 6)
8 ounces dried rice vermicelli or other rice noodles
2 small cucumbers, cut in 1/4-inch half moons or julienned
2 medium carrots, cut in thin julienne
1/4 cabbage, shredded (my addition)
Small handful basil or mint or cilantro sprigs, or your favorite of the three (torn or roughly chopped)
4 or more scallions, slivered
1/4 cup crushed or chopped roasted peanuts
Lime wedges (to serve)

Method

1. Make the dipping sauce: Whisk ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days. 
2. Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl. 
3. Marinate the chicken: Stir together 1/2 the dipping sauce and 1/3 the peanut dressing (you can eyeball this) in the bottom of a low-sided bowl or dish. Add the chicken to the mixture and toss to coat. Let marinate at least 15 minutes. 
4. Cook the noodles: Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting.) Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well. 
5. Cook the chicken: Grill the chicken on an outdoor grill, a stove-top grill pan, or run under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces. 
6. To serve: At this point, you can place everything on a large serving platter, with piles or small bowls for noodles, vegetables, chicken, the dressing and marinade and toppings (peanuts, herbs) and let your family and friends put it together in their own bowls as they wish. Or, you can assemble it for everyone as suggested: Toss vegetables with 1 tablespoon dipping sauce in a small bowl. Divide the cooked noodles among 4 to 6 bowls. Top each bowl equally with vegetable mixture and chopped chicken. Toss each bowl with 2 teaspoons of each the dipping sauce and dressing, or more to taste (we wanted more). Add the herbs, peanuts and scallions to each bowl and serve with additional dressing and dipping sauce on the side.

Serves 4 generously, 6 moderately

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Pomelo Salad with Shrimp and Chicken Goi Buoi Tom Thit Recipe

When I think of Vietnamese food, I think of fresh herbs, crisp shredded vegetables and small tender chunks of meat woven together with bright savory umami flavors. So when it came time for me to think of a dish to submit for June's Delicious Vietnam round-up, I naturally chose a salad that combined many of those wonderful exciting flavors.
This is a salad demonstrates the versatility of Vietnamese cuisine, which incorporates citrus, carrots, jicama, shrimp and chicken among other fresh ingredients. If you can't find pomelo, pink grapefruit is an excellent substitute.

Goi Buoi Tom Thit Recipe
(adapted from Viet World Kitchen)
Salad Mix

• 1/2 teaspoon salt
• 1/2 pound large or jumbo shrimp, peeled and deveined
• 1/4 pound boneless skinless chicken breast
• 1 medium pomelo or grapefruit 
• 1 carrot, peeled and julienned
• 1 jicama, peeled and julienned
• ¼ cup mint leaves, chopped
• 2 tablespoons chopped cilantro, leafy tops only
• 1/4 cup chopped unsalted, roasted peanuts (optional)

Dressing

• 2 tablespoons fish sauce
• 1 1/2 tablespoon fresh lime juice
• 1 tablespoon water
• 1 1/2 tablespoons sugar
• 1 generous teaspoon Vietnamese chile garlic sauce

Method

1. Put the salt in a small saucepan and fill 2/3 with water. Bring to a boil and then add the shrimp. As soon as they've curled up, remove them with a slotted spoon and set aside to cool.
2. Return the water to a boil and add the chicken. When bubbles form at the rim, turn off the heat, cover and let sit for 20 minutes to cook the flesh. Remove and set aside to cool.
3. Cut the shrimp in the diagonal into large pieces that will blend well with the pomelo and other ingredients. Hand shred the chicken. Set aside.
4. Cut off one end of the pomelo or grapefruit to reveal its fleshy pith. Then use your fingers and knife to remove the pith so that all that's remaining is the white covered flesh. Pry the pomelo open and split into two parts. Then use a knife, scissors and your fingers to peel away the skin from each segment and remove the flesh. Separate the flesh into bite size pieces and deposit in a bowl.
5. For the dressing, combine fish sauce, lime juice, water, sugar and chile garlic sauce in a small bowl and stir to dissolve the sugar.
6. 
   
   Right before serving, add the shrimp, chicken or pork, carrot, mint, cilantro, peanuts, if using, to the pomelo. Toss with your fingers or tongs to combine well. Add the dressing and toss. Taste and adjust the flavors, as needed. Transfer to a plate, leaving any liquid behind and serve.

I'm sending this over to Deb at Kahakai Kitchen for Souper Sundays and to June's Delicious Vietnam, which is being hosted by Ravenous Couple.

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Vietnamese Shrimp Spring Rolls Recipe

Versatile, refreshing and satisfying, Vietnamese Spring rolls are one of my favorite summer recipes.  The combination of fresh crisp vegetables, comforting rice noodles, and fresh brightly flavored herbs all bundled into a cold roll makes this an ideal healthy recipe to keep in the refrigerator for an appetizer.  This recipe is meant to be a guide as to the amount of a certain ingredient you add in the roll, your taste should dictate the ratio.  Also, the ingredients substitute well in this recipe, the key is simply to bundle together a good combination.

Vietnamese Shrimp Spring Rolls Recipe

Traditionally Vietnamese Spring rolls are served with either a fish sauce dressing, hoisin or peanut sauce.  Although these rolls are quite good plain, I added sauce recipes below to serve along side, if you wish.  

• a small handful of dry rice vermicelli
• 10 large cooked shrimp - peeled, deveined and sliced in half cross-wise
• 1 cup cooked chicken meat, shredded in bite-size pieces (optional)
• 3/4 cup carrots, finely julienned or shredded
• 1/2 cup cucumber, preferably Persian or kirby, finely julienned
• 1/4 cup fresh mint leaves, sliced thinly
• 1/4 cup fresh cilantro, sliced thinly
• 6 tender leaves of butter lettuce or 1 cup of baby lettuce leaves
• 8-10 rice wrappers (8.5 inch diameter)

Method

1. Bring a medium saucepan of water to boil. Boil rice vermicelli 4 to 5 minutes, or until al dente to tender.  Drain, rinse starch off with cold water, and drain again.
2. Have a large cutting board out. Fill a large bowl with cold water. Take one rice wrapper and dip it into cold water just long enough to get it submerged completely, but don't keep the rice paper in the water too otherwise it will disintegrate into a pasty mess. 
3. Lay wrapper flat on the cutting board, wait roughly 20-30 seconds for the wrapper to soften. In the lower third half of the rice wrapper, stack ingredients in a horizontal row across. First, place 2 shrimp halves, then roughly 1/4 cup of vermicelli, 1-2 tablespoons chicken (if using), roughly 1-2 tablespoons carrots, 1 tablespoon cucumbers, 1/2 teaspoon mint, 1/2 teaspoon cilantro and 1/4  of a butter lettuce leaf torn (with hard stem removed) or 2-3 baby lettuce leaves. Leave roughly 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. 
4. Repeat with remaining ingredients.  The rolls dry out fairly quickly, so you'll want to place each roll into a covered storage container as you work.

Serve with one or more of the following sauces.

Fish Sauce Dressing 
This is the traditional sauce that is served with Vietnamese spring rolls

(from Viet World Kitchen, Andrea Nguyen)

• 2 tablespoons fish sauce
• 1 1/2 tablespoon fresh lime juice
• 1 tablespoon water
• 1 1/2 tablespoons sugar
• 1 generous teaspoon Vietnamese chile garlic sauce

Method

Combine fish sauce, lime juice, water, sugar and chile garlic sauce in a small bowl and stir to dissolve the sugar. Serve in a small bowl.

Peanut Sauce

(from All Recipes)

• 1 teaspoon peanut oil
• 1 shallot, minced
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced fresh ginger root
• 2 tablespoons crunchy peanut butter
• 1/2 cup coconut milk
• 1/2 teaspoon soy sauce
• 1/2 teaspoon brown sugar
• 1 1/2 teaspoons fish sauce
• 1 1/2 teaspoons lime juice

Method

Heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and transfer into a medium bowl.

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Hue Pancake or Banh Khoai

Hue Pancake - Local specialty

The Vietnamese version of an open-faced omelette or crepe, this specialty of many street side restaurants is also called the "Happy Pancake." The Vietnamese name, khoai, comes from the type of pan it is cooked in. Banh xeo is the large southern version.

HUE HOISIN DIPPING SAUCE:

• 4 ounces/ 100 g pork liver
• 1 tablespoon vegetable oil
• 3 cloves garlic, finely diced (1 tablespoon)
• 1 tablespoon finely diced red shallots
• 2 ounces/50 g minced pork
• 1/2 cup hoisin sauce (salty variety)
• 2 tablespoons sugar
• 1/2 tablespoon shrimp paste, mixed with 2 tablespoons water
• 1/2 cup pork stock
• 1 tablespoon peanut butter

• 1 tablespoon corn flour, diluted with water
• 3 tablespoons crushed roasted peanuts
• 2 tablespoons toasted sesame seeds
• Vegetable oil, for stir-frying
• 2 cloves garlic, minced
• 7 ounces/200 g school prawns, legs and heads trimmed
• 7 ounces/200 g boneless pork belly, fat trimmed, thinly sliced
• 17 1/2 ounces/500 g bean sprouts
• 1/2 cup spring onions, sliced

BATTER:

• 3 1/2 ounces/100 g rice flour
• 5 1/4 teaspoons/25 g plain (all-purpose) flour
• 1 teaspoon turmeric powder
• 1/2 teaspoon salt

• 1/2 teaspoon bicarbonate of soda (baking soda)
• 5 fluid ounces /150 ml coconut milk
• 5 fluid ounces/150 ml soda water
• 2 eggs beaten

FOR SERVING:

• Lettuce
• 1 bunch fresh perilla leaves
• 1 bunch fresh mint leaves

• 1 bunch Vietnamese mint leaves
• 1 bunch Vietnamese fish mint
• 1 star fruit, sliced

DIRECTIONS

For the dipping sauce:
Place the liver on a chopping board. With a heavy knife in each hand chop the liver in a fast motion mincing it finely.
In a medium heated small saucepan, add oil, garlic, shallots, and cook the liver and minced pork for 4 minutes. Add hoisin sauce, sugar, shrimp paste, and pork stock, then stir until the sugar is dissolved.
Bring to the boil, then add peanut butter, corn flour and stir until sauce thickens. Once thickened, add peanuts and sesame seeds. Turn off heat and set aside.
Place a frying pan over medium heat, add 1 tablespoon oil, 1 teaspoon minced garlic, and the prawns and stir-fry for 3 minutes.
Remove the prawns and set aside. Wipe the pan clean, then repeat this process with the pork belly. Set aside.
To make the batter:
Combine the rice flour, plain flour, turmeric, salt, bicarbonate of soda, coconut milk, and soda water. Whisk well and set aside for 10 minutes.
Wash the lettuce leaves and herbs and arrange them on a large platter.
Place a small, about 8 inches/20 cm heavy-based nonstick frying pan over medium heat. Add 2 tablespoons oil. Once the oil is hot, add a thin layer of batter to the pan, swirling to coat the base of the pan. Add 1 tablespoon beaten egg, then add some prawns, pork, spring onions, and bean sprouts.
Fry for 2 minutes or until the base is crisp and browned. Repeat this process with the remaining batter and filling ingredients.
Fold the pancake in half to make it 'smile', and eat with lettuce, perilla, mint leaves

Recipe courtesy Luke Nguyen

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