First of all, I am a Vietnamese girl who have been staying in Singapore for 7 years!! I know , most of my friends were shocked when they found out that I have been here for 7 years. Anyways, that makes me craving for my country's food so so much you know!!! Vietnamese food is all about the ingredients, fresh vegetables and flavorful sauce. I think when it come to our country signature dish, most of the people would say "Pho" but you know there are so many dishes out there that tastes good too. I love eating "Phở" but there are difference type of noodle which i also like. I remembered when I was a child my Mom always cook "Miến Gà" which is Arrowroot Vermicelli Mien Dong vermicelli cooked in chicken stocked and eat with boiled chicken meat. OMG, mentioning about it make me feel so hungry already. So today, I will show you how to make my favorite vermicelli. In addition, I will also make shredded chicken salad with onion to serve as a side dish.
PROCEDURE:
- Rub the chicken's part with salt to clean, set aside.
-Clean the red onion and 1/2 of the ginger. Grill them over medium heat until lightly brown.Set aside
-Cut 1 of the onions into big chunks.
-Using a big pot, pour water until 3/4 of the pot. When the water begin to boil,put all of the grilled red onion, ginger and onion into the boiling water.
- Put the chicken to the pot, lower the heat and let it steam for about 15 to 20 mins
So basically, we are halfway through the process of the perfect "Miến Gà"
-A little tip for you, if you want the chicken stock to be naturally sweet and fragrance add a little bit of rock sugar can do the trick!
Now it's turn to do the shredded Chicken salad while wating for the chicken stock
-Slice cabbage and the rest of the onion into thin slices. Put in difference bow.
- let the onions sit in cold water for 3-5 mins.
-After 5 mins, drain the onions, pour in 1 and 1/2 table spoon of white vinegar for 20 mins.
-For the cabbage, slowly 1 table spoon of vinegar, 1 table spoon of lemon, 4 table spoons of sugar, salt and pepper to taste. Set aside the cabbage for another 20 mins.
-Chop spring onions, laksa leaves, and coriander. Put aside.
For the cabbage to keep its crunch and tangy flavour, you have to put all the ingredients slowly, taste and adjust the amount of ingredients to your liking. Do not put to much salt as it will soften the cabbages.
It's time to check on the chicken stock now.
- Put in salt and pepper to taste. A little trick which I always use to give my stock more flavor is one table spoon of fish sauce to the stock. However, this is totally optional. Remember to make the stock a bit more salty than usual as putting all the ingredients later on can blend out the taste.
- Take out all parts of the chicken except for the bones.
- Cut all of them into equal pieces. Shredded chicken breast for the salad later.
- In a small pot, boil water and put in vermicelli as instruction.
- Drained and put aside.
It's time to resemble and eat!!!!
- Combine all the ingredients- the sherreded chicken, laksa leaves, onion. Toss until combined evenly. Add just vinegar,salt and pepper as you wish. Some sichara doesn't hurt either! For more extraordinary flavor, put in crushed peanuts and fried shallots.
-In a bow, put vermicelli, some chicken meat, garnish with chopped spring onions and coriander. Pour in the chicken stock serve with lemon and chili.
Congratulations, you are done. I know this dish may took time and effort but definitely worth it. I hope that all of you will success and remember to comments if you have any questions!
Bon appetite :)
INGREDIENTS: (3-4 serving)
- Chicken (of course), you can buy the whole chicken but to make it easier and faster, I just buy one packet of each of the chicken breast, chicken drumstick, thigh and bones.
-1 packet of sweet potatoes vermicelli. If you can't find the traditional Arrowroot Vermicelli, sweet potatoes is the good substitution. The taste is close enough to the authentic.
-
-Spring onions, coriander and laksa leaves
- 3 onions
-1 red onion
-1/2 Ginger
-1 red onion
-1/2 Ginger
-2 cups of cabbage
-Rice vinegar or any white vinegar
-Salt, sugar and pepper
PROCEDURE:
- Rub the chicken's part with salt to clean, set aside.
-Clean the red onion and 1/2 of the ginger. Grill them over medium heat until lightly brown.Set aside
-Cut 1 of the onions into big chunks.
-Using a big pot, pour water until 3/4 of the pot. When the water begin to boil,put all of the grilled red onion, ginger and onion into the boiling water.
- Put the chicken to the pot, lower the heat and let it steam for about 15 to 20 mins
So basically, we are halfway through the process of the perfect "Miến Gà"
-A little tip for you, if you want the chicken stock to be naturally sweet and fragrance add a little bit of rock sugar can do the trick!
Now it's turn to do the shredded Chicken salad while wating for the chicken stock
-Slice cabbage and the rest of the onion into thin slices. Put in difference bow.
- let the onions sit in cold water for 3-5 mins.
-After 5 mins, drain the onions, pour in 1 and 1/2 table spoon of white vinegar for 20 mins.
-For the cabbage, slowly 1 table spoon of vinegar, 1 table spoon of lemon, 4 table spoons of sugar, salt and pepper to taste. Set aside the cabbage for another 20 mins.
-Chop spring onions, laksa leaves, and coriander. Put aside.
For the cabbage to keep its crunch and tangy flavour, you have to put all the ingredients slowly, taste and adjust the amount of ingredients to your liking. Do not put to much salt as it will soften the cabbages.
It's time to check on the chicken stock now.
- Put in salt and pepper to taste. A little trick which I always use to give my stock more flavor is one table spoon of fish sauce to the stock. However, this is totally optional. Remember to make the stock a bit more salty than usual as putting all the ingredients later on can blend out the taste.
- Take out all parts of the chicken except for the bones.
- Cut all of them into equal pieces. Shredded chicken breast for the salad later.
- In a small pot, boil water and put in vermicelli as instruction.
- Drained and put aside.
It's time to resemble and eat!!!!
- Combine all the ingredients- the sherreded chicken, laksa leaves, onion. Toss until combined evenly. Add just vinegar,salt and pepper as you wish. Some sichara doesn't hurt either! For more extraordinary flavor, put in crushed peanuts and fried shallots.
-In a bow, put vermicelli, some chicken meat, garnish with chopped spring onions and coriander. Pour in the chicken stock serve with lemon and chili.
Congratulations, you are done. I know this dish may took time and effort but definitely worth it. I hope that all of you will success and remember to comments if you have any questions!
Bon appetite :)
