Pan-Seared Lemongrass Chicken and Vermicelle-Bun Ga Xao Xa

Vietnamese food


Pan-seared Lemongrass Chicken serves with vermicelli here but you can serve it with anything you want-bread, rice; potato, angle hair pasta, etc.  

Ingredients for 4 servings

For chicken 

1.5 pounds boneless/skinless chicken thighs (about 4 large ones) 
2 T fish sauce
1 T Tamari soy sauce or any regular soy sauce
2 T brown sugar
Juice from a large lime
2 medium garlic cloves-finely minced
1/2 small yellow onion- grated or finely minced
1/2 t ground black pepper; 
One lemongrass stalk-white tender part, finely minced
1 T vegetable oil to sear chicken in the pan

Slit and open up the thicken part of chicken thighs (like butterfly) or use a meat pounder to even out the thickness about 1/2 inch or less.  Mix all them together for at least one hour on the counter or overnight in the fridge. 

Heating one tablespoon vegetable oil in a large pan over medium heat .  Remove chicken from marinade place chicken in one layer a few minutes until golden brown. Turn to other side. add remaining marinade mixture. Might need to lower the heat so they do not get burnt. Cook until chicken is cooked thru to 165 oF about 10 minutes. Remove the pan from heat, set aside until cool enough to handle. Slice or shred chicken in thin strips/slices and arrange it over noodles or rice. 

Nuoc Mam Sauce

1 small red hot Thai chili, finely minced or mashed
1-2 medium garlic clove, finely minced
1 large lime, juiced
1/2 cup water
1/4 cup sugar
1/4 cup fish sauce ( three crab brand is used here)

Mix all the ingredients together.  Set aside.

Vermicelli and garnish

8 oz dry vermicelli or angle hair noodles 
1 medium carrot, peeled and shredded
1 cucumber, julienned 
4 cups shredded iceberg lettuce or any lettuce of your choice
A few sprigs of fresh herb as mint, cilantro, Thai basil, etc. coarsely chopped
A handful of fresh bean sprouts
2 oz roasted peanuts, coarsely crushed or mashed

While chicken is marinated, prepare veggies and noodle.  Soak rice vermicelli in just  boiled water.  Cover until soft about 10 minutes. Drain, rinse in cold water and set aside.  If use angle hair, cook as package direction.  Divide noodles into 4 large bowls ( Corelle 1 quart bowl is use here ) add chicken, veggies, herbs and peanuts.  Serve with “Nuoc Mam” sauce on the side.  Each person will add 2-3 tablespoons “nuoc mam dam” sauce in the bowl right before eating.  Mix them up together.  Enjoy.





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