Vietnamese Lemongrass Chicken

I call this Vietnamese Lemongrass Chicken a quick fix. This is very easy to make and has unique and great flavors. I made it one night when I did not have much time to make dinner and all I had in the fridge was a chicken breast. I looked into my "wish list recipe box" and saw this Vietnamese Lemongrass Chicken by Rasa Malaysia. The picture looked inviting so I gave it a try.  It was another successful experiment for me. My husband and I enjoyed it very much and most likely will make it again. Try it for yourself and let me know how it turns out.

 

Vietnamese Lemongrass Chicken Recipe

 Adapted from : Rasa Malaysia

 Ingredients:

• 2 tablespoons fish sauce
• 3 garlic cloves, crushed
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 2 tablespoons plus 1 1/2 teaspoons sugar
• 1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
• 3 tablespoons water
• 3 tablespoons cooking oil
• 2 fresh lemongrass stalks, tender inner white bulbs only, minced
• 1 large shallot, thinly sliced
• 3 chilies, seeded and minced
• 1 scallion for garnishing ( I used parsley, I have no scallion available)

 Cooking Directions:

•  In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
• In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
• Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.

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Shaking Beef ( Bo Luc Lac )

 

Shaking Beef ( Bo Luc Lac ) is a traditional Vietnamese dish. This recipe makes a great appetizer and, when paired with white steamed rice, can be a satisfying entree as well. I had my first  taste of this dish at Red Door Pan Asia restaurant in Vancouver. I knew then that I would order it again next time I dined at a Vietnamese restaurant. The second time I had this was at The Slanted Door restaurant in San Francisco. Again, I got that amazing flavor that captivated me the very first time I tasted it. The tender cubes of  flash seared filet mignon or beef tenderloin, sautéed with red onions and a soy vinaigrette, and then served with black pepper lime juice dipping sauce. It is  fantastic!  I could not resist giving it a try. Lucky me, I found the original recipe of Vietnamese Shaking Beef posted by Charles Phan, The Slanted Door restaurant owner. I did a little tweaking on the recipe to cater to the ingredients I had available at the time. Result: Absolutely delicious! I encourage you to give it a try. It is very simple, and easy to make. But the flavor, hmmm amazing!

Original Recipe by Charles Phan, The Slanted Door
Resource: San Francisco Gourmet

Ingredients :

The Meat

2 tablespoon chopped garlic
1 teaspoon sugar
1-½ teaspoon salt
¾ teaspoon fresh black pepper
2 tablespoon neutral cooking oil, canola oil or corn oil
1-½ lbs filet mignon, cut into 1” cubes

The Vinaigrette

¼ cup rice vinegar
1 tablespoon sugar
¼ cup rice wine
4 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon fish sauce

The Dipping Sauce

 Juice of 1 lime

½ teaspoon  kosher salt
¼ teaspoon  fresh black pepper

 The Stir-Fry

4 tablespoon neutral cooking oil, such as canola or corn oil
3 stalks green onion, cut into 1” pieces
 ½ small red onion, thinly sliced
 1 Tablespoon butter
2 bunches watercress, for garnish

 Cooking Directions:

• Prepare marinade by combining garlic, sugar, salt, pepper and oil in a large non-metal bowl. Add filet mignon, combine and marinate, covered, in the refrigerator for two hours.
• Prepare vinaigrette by combining rice vinegar, sugar, rice wine, light soy sauce, dark soy sauce and fish sauce. Set aside.
• Heat a wok over high heat. Divide beef, green onions and red onions in half, as you will cook in two batches.
• Add 2 tablespoon of oil to the wok. When the oil starts to smoke, add first portion of the beef in an even layer. Let it sit until a forms a brown crust, about 2 minutes. With a spatula, flip the beef over to brown the other side, about 1 minute.
• Add first portion of the green onions and red onions and cook for 1 more minute. Pour half of vinaigrette down the side of the wok, and then shake pan to release the beef and toss with the vinaigrette. Add 1 teaspoon of  butter and continue to shake pan until butter melts. Remove the meat and onions from the wok. Keep warm.
• Repeat steps 4 and 5 with second portion of meat, green onions and red onions. Place the watercress in the middle of the serving plate and spoon hot beef and onions on top.
• Prepare dipping sauce by putting salt and pepper in small ramekin and squeezing lime juice over it. Serve alongside the beef. Serves 4. Share and Enjoy !

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