Vermicelli Salad
Vietnamese noodle salad served with hot or cold noodles, cold fresh vegetables and meat cooked to your liking. Usually pork roast , shrimp or beef.
INGREDIENTS
CHICKEN MARINADE
2 boneless chicken breasts
2 cloves of garlic
2 tablespoons of fish sauce
2 tablespoons fresh juice
2 tablespoons sugar
1 tablespoon low-sodium soy
2 lemongrass stalks
SERVING SAUCE
4 tablespoons of rice vinegar
1/4 cup fish sauce
2 tablespoons white sugar
1/2 cup cold water
2 tablespoons fresh juice
1 pepper
CHEAP RICE
Vermicelli with 1 8-ounce package of vermicelli
4 mint leaves
1 cup coriander
1 English cucumber
2 carrots
1/2 head of crisphead lettuce
INSTRUCTIONS
TO MAKE VERMICELLI CHICKEN: STARTED BY MARINE THE CHICKEN.
1.Add all the ingredients for the chicken seasoning and pigeon breast to a bowl and blend until coated. Place within the refrigerator in an airtight container for 1 hour to 24 hours. Note: The longer the chicken is seasoned, the higher it'll taste.
TO PREPARE SHEDDING SAUCE:
2.Add all the ingredients in order that the sauce is served during a small bowl, mix with alittle whisk and put aside .
VERMICELLI RICE COOK:
3.Then put the water within the bowl and after it boils, pour it over the heat-resistant bowl crammed with vermicelli. Soak consistent with package directions, then drain and rinse with cold water until cool and put aside .
SEA CHICKEN COOK:
4.In a large skillet add 1 tablespoon of oil and place the seasoned chicken with the sauce / lemongrass and cook over medium heat and cook for 8 minutes until done. Then remove the cooked chicken from the pan and let it cool on a chopping board . Once cool, dig pieces and put aside .
JULIEN AND VEGETABLE BROKEN:
5.Julienne carrots and cucumber, then grated iced lettuce.
VERMICELLI CHICKEN PREPARATION:
6.Place cooled noodles in each bowl, then place the chopped carrots on top with the cucumber and grated lettuce. Pour 4 tablespoons of "serving sauce" over the highest . Then place the pigeon breast pieces within the middle of the bowl. Serve the bowl with the remaining "serving sauce", coriander, basil, and lime wedges. Enjoy!
