Vietnamese lemongrass and ginger chicken

We love Vietnamese food and this lemongrass chicken is easy to make and yummy too. Add tons of vegetables and pour the Vietnamese sour spicy sauce over the rice noodle, so good..You also can marinate the chicken ahead, keep it in the freezer until you need it. Just thaw overnight in the fridge and ready to be cooked the next day. Good to serve with warm rice too.Recipe is taken from:https://www.recipetineats.com/vietnamese-chicken-noodle-bowl/#wprm-recipe-container-22009#MyCookBook

Chicken lemongrass is a staple Vietnamese home comfort food that I’m sure most of us couple probably eat everyday! I used free run chicken to keep it authentic and for me to savor the nostalgic flavor of the time mom makes it in Vietnam. Of course you can use any chicken to your liking. The lemongrass aroma as well as the deep savory flavor of this dish will make you eat more rice than you normally would! It’s addicting! We do have 2 version of this dish, one is braised (kho) and one is Stir-fry (xào). Only difference is the braised version is more saucy and the other is dry. This is the saucy version. If you want it to be more of a dry stir fry version, just add less liquid. I like the sauce version because I can use the sauce for dipping veggies!

This sauce is great with any fried fish. This Usually uses only cilantro, but I find that using culantro (ngò tàu) & Vietnamese corriander (rau răm), gives it more depth of flavor. Experiment for yourself and see what other meat/seafood it pairs well with for you!

This Vietnamese Grilled Lemongrass Pork Chop is a staple protein choice when it comes to “Cơm Tấm”. The marinade itself is pretty straight forward, but the important thing to go with it is the fish sauce. They complement each other very well especially when eaten with rice or rice noodles. Salad is a side to balance the dish.

I think this is my favorite Thai-style "mix-it-up rice" dish. No matter how often I have it, I want to have it again. I used to eat this at Thai restaurants in Japan too, but it's expensive! So I started making it myself... In Thailand you would use Thai holy basil, but in Japan you have to go to a Thai grocery store to get it, so I started using sweet basil instead. Now I kind of prefer it over holy basil. This is now my standard recipe.You can also chop up a block of chicken thigh meat. If you prefer a lighter taste, use chicken breast meat. Chili peppers can be really hot or not that hot, so try adding a little bit to start. For 2 servings. Recipe by Etemon

https://m.youtube.com/watch?t=4s&v=3wrZtgQFvpgIve been going back and forth to Thailand already 3 times and counting to study about authentic Thai cooking..Please like and sub to my youtube if you enjoyed this video.. Your subs will help me make more videos in the future.. Thank you!

OK I live in Thailand and these cost around $2 to make but really worth it even if more expensive - perfect thai dish.

Love the aroma of lemongrass and all the spices that blend together. I did not make it spicy since my children ate this, but if you like it spicy, add some thai chilies.

1. I choose pork shoulder because I don't like grease but it will be better with pork belly.2. You can find vietnamese caramel sauce in asian stores, it's called "nước màu dừa" in vietnamese.^^~

My doctor was mad at me because I gained a few pounds, instead of losing a lot of pounds. So I am trying some new, healthy recipes out. A Vietnamese sandwich place had this, only one near us, but it is underwhelming, to say the least. So I decided to try it. Boy am I glad I did.This is typically served at room temp. This turned out so good, and my blood sugar was good the next morning, a real win in my book. I love the freshness of this, and the flavors. This is more geared to come close to the real thing, but using ingredients easy to find in American stores. I like it spicier, so I did drizzle some hot sauce on my bowl. The wife liked it just this way with only the Vietnamese sauce I made here.There are a lot of steps, but you will find most only take a few minutes. And if you combine some steps, like blanch your veggies in the boiling water, remove them and then add the noodles, you can save a bunch of time.

There's always various sauces and seasonings on the table at Vietnamese restaurants. So, I tried making something that combines all of the flavors in one.After handling the red chili peppers, be sure to wash your hands before touching your eyes. If you don't, you're in for a lot of pain!You can store it in the refrigerator for some time. Recipe by Nooko

One of my favorite cooks, Jackie M, posted this recipe recently on Google+.And as expected, this turned out to be an easy dish but with incredible taste. You don't have to use Lemongrass skewers, but it's a nice touch (and less cleaning afterwards),PS: Lemongrass, Hoisin and Sriracha are essential to this dish though!!