Vietnamese Slut

Vietnamese Grilled Chicken with Rice Noodles Fragrant Vietnamese Lemongrass Grilled Chicken over Rice Vermicelli (Bún Gà Nướng) Ingredients: For the Chicken Marinade: 1 ½ lbs boneless chicken thighs (skinless) 3 tablespoons lemongrass, finely minced 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon brown sugar 2 cloves garlic, minced 1 tablespoon shallots, minced 1 tablespoon vegetable oil 1 teaspoon ground black pepper For the Noodle Bowl: 8 oz rice vermicelli noodles 2 cups lettuce, shredded 1 cup cucumber, julienned 1 cup bean sprouts 1 large carrot, shredded Fresh herbs: mint, cilantro, Thai basil Crushed roasted peanuts (for garnish) Fried shallots (optional, for garnish) For the Nước Chấm (Dipping Sauce): 1/3 cup fish sauce 1/3 cup water 3 tablespoons sugar 2 tablespoons lime juice 1 garlic clove, minced 1 Thai chili, finely sliced (optional) Directions: In a large bowl, mix together lemongrass, fish sauce, soy sauce, sugar, garlic, shallots, oil, and pepper. Add chicken and coat well. Marinate for at least 1 hour (or overnight for best flavor). Cook rice vermicelli noodles according to package instructions. Rinse with cold water and set aside. Grill marinated chicken over medium-high heat for 5–6 minutes per side until caramelized and fully cooked. Let rest, then slice. In a small bowl, combine all Nước Chấm sauce ingredients. Stir until sugar dissolves. Assemble bowls by placing a layer of noodles, followed by lettuce, cucumber, carrots, sprouts, and herbs. Top with grilled chicken slices. Drizzle with dipping sauce and garnish with peanuts and fried shallots. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #vietnamesefood #grilledchicken #bunghanouong #ricevermicelli #asiannoodlebowls #vietnamesechicken #lemongrasschicken #freshherbs #nướcchấm #vietnamesecuisine #healthyasianrecipes #ricebowlideas #streetfoodvibes #chickennoodlebowl #vietnamesegrill #herbaceousmeals #southasianflavors #vermicellibowl #lightandfresh #simplevietnamese Fresh, fragrant, and full of flavor! This Vietnamese Grilled Chicken with Rice Noodles is perfect for warm-weather eating.

Vietnamese Rice Noodle Salad Refreshing Vietnamese Rice Noodle Salad with Herbs, Veggies & Nuoc Cham Dressing Ingredients: For the Salad: 6 oz (170g) rice vermicelli noodles 1 cup shredded lettuce or napa cabbage 1 medium carrot, julienned 1/2 cucumber, thinly sliced 1/2 cup bean sprouts 1/4 cup fresh mint leaves 1/4 cup fresh cilantro leaves 1/4 cup chopped roasted peanuts (optional) For the Nuoc Cham Dressing: 3 tablespoons fish sauce 2 tablespoons fresh lime juice 1 tablespoon rice vinegar 1 tablespoon sugar 1 garlic clove, minced 1 red chili, thinly sliced (optional) 2 tablespoons water Directions: Cook rice noodles according to package instructions. Rinse under cold water and drain well. In a large bowl, combine noodles, lettuce, carrots, cucumber, bean sprouts, mint, and cilantro. In a small bowl, whisk together all Nuoc Cham dressing ingredients until sugar dissolves. Pour dressing over the salad and toss gently to combine. Top with chopped peanuts and extra herbs if desired. Serve immediately or chilled. Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes Kcal: 270 kcal | Servings: 2–3 servings #vietnamesesalad #noodlebowl #nuoccham #vietnamesecuisine #ricevermicelli #freshherbsalad #healthyvietnamese #asianflavors #summernoodlesalad #lightandfresh #herbycrunch #glutenfreeasian #saladbowlideas #easyasianrecipes #ricebasedsalad #freshmealideas #cleaneatingvietnamese #veggienoodlebowl #vietnamesefoodlove #saladwithzing This Vietnamese Rice Noodle Salad is the ultimate refreshing meal — crisp, tangy, herby, and totally addictive!

Vietnamese Chicken and Rice Noodle Soup Fragrant Vietnamese Pho Ga with Tender Chicken and Rice Noodles Ingredients: 1 whole chicken (about 3–4 lbs) 12 cups water 1 large onion, halved 1 (3-inch) piece of ginger, halved lengthwise 1 tablespoon salt 1 tablespoon fish sauce 1 tablespoon sugar 8 oz dried flat rice noodles (banh pho) 2 green onions, thinly sliced 1/2 cup cilantro leaves 1/2 cup Thai basil leaves 1 lime, cut into wedges 1 cup bean sprouts 1–2 Thai bird chilies, sliced (optional) Hoisin sauce and Sriracha (optional, for serving) Directions: Char the onion and ginger over an open flame or under the broiler until slightly blackened. In a large pot, add chicken, water, charred onion and ginger, salt, fish sauce, and sugar. Bring to a boil, then reduce to a simmer. Skim off any foam and cook for about 45–60 minutes, or until the chicken is tender and fully cooked. Remove the chicken from the broth. Let it cool slightly, then shred the meat. Strain the broth and return it to the pot. Keep warm. Cook the rice noodles according to package instructions. Drain and rinse under cold water. To assemble: Divide the noodles among bowls. Top with shredded chicken. Ladle the hot broth over. Garnish with green onions, cilantro, Thai basil, lime wedges, bean sprouts, and chilies if desired. Serve with hoisin and Sriracha on the side. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes Kcal: 390 kcal | Servings: 6 servings #pho #phoga #vietnameserecipes #noodlesoup #asiansoup #vietnamesecuisine #homemadepho #chickensoup #comfortfood #healthyrecipes #glutenfree #noodlelovers #brothbasedsoup #easypho #chickennoodlepho #herbalpho #authenticvietnamese #phoathome #vietfoodlove #healingfood Warm, fragrant, and soul-soothing Vietnamese Chicken Pho is everything you crave on a cozy day. Pure comfort in every spoonful!

Chicken with Lemongrass and Rice Fragrant Lemongrass Chicken with Jasmine Rice and Fresh Herbs Ingredients: For the chicken marinade: 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced 2 stalks fresh lemongrass, white parts only, finely minced 3 cloves garlic, minced 1 tablespoon grated ginger 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon lime juice 1 tablespoon vegetable oil 1/2 teaspoon black pepper For the rice and serving: 1 1/2 cups jasmine rice 3 cups water 1 tablespoon vegetable oil Fresh cilantro or mint, for garnish Lime wedges, for serving Directions: In a bowl, mix lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, lime juice, oil, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes (up to overnight). Rinse jasmine rice under cold water until the water runs clear. In a pot, bring 3 cups water and 1 1/2 cups rice to a boil. Reduce heat, cover, and simmer for 15 minutes. Turn off heat and let steam for 10 minutes. Heat a skillet or grill pan over medium-high heat. Add a bit of oil, then cook the marinated chicken in batches until golden and cooked through, about 4–5 minutes per side. Fluff rice and divide among plates. Top with grilled lemongrass chicken, garnish with herbs, and serve with lime wedges. Prep Time: 15 minutes | Marinating Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 5 minutes Kcal: 480 kcal | Servings: 4 servings #lemongrasschicken #vietnameseflavors #jasmine rice #easychickenrecipe #freshherbs #asianfusion #flavorfulmeals #healthydinnerideas #grilledchicken #lemongrassrecipes #limechicken #simpleasianrecipes #fragrantchicken #easyweeknightmeals #chickendinnerideas #freshandlight #ricebowlrecipes #quickmarinade #homecookedmeals #southeastasianfood This Lemongrass Chicken with Jasmine Rice is fresh, vibrant, and full of Southeast Asian soul A deliciously fragrant dinner done right!