Take the complexity out of cooking with Chef Tu’s Vietnamese Spice blends. These blends take the gratuitous effort out of stocking your pantry with the right spices. And the prudent tasks of measuring, so you can focus on cooking.
Nem Nướng Sausage Mix
All Purpose Lemongrass Blend
Multi-Purpose Phở Seasoning
Prep time
15 MinCook time
30 MinInactive time
30 MinTotal time
1 H & 15 MBún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)
Whether you’re an adventurous eater (like myself) or prefer ‘safer’ foods, Lemongrass is one of those iconic ingredients that will lure anyone in with its intoxicating and floral, aromas. Or subtle numbing spice that makes any ingredient, paired with it, incredibly savory. And magically, having an ability to lighten (heaviness) that’s often associated with meats and fried foods. But eating lemongrass is not the issue. It’s knowing how to cook with it. That’s why I teamed up with Spice Tribe to source the best lemongrass to create my new line of All Purpose Lemongrass Seasoning. It was formulated to take out the complexity of cooking; remove the painful tasks of measuring spices; alleviate the pressure of stocking your pantry with the right spices. Instead, we’ve done the shopping, sourcing, and measuring for you. Just add a splash of fish sauce and brown sugar to the spice blend. Marinade your chicken for 30 minutes. That’s it.
Ingredients
Lemongrass Chicken
Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]
Vermicelli Rice Noodles
Vietnamese Pickles
Scallion Oil
Garnishes
Instructions
Lemongrass Chicken
- In a medium-sized mixing bowl, add the chicken, All-purpose Lemongrass Seasoning, and Son Fish Sauce.
- Mix thoroughly
- Allow the chicken to marinate for 30 minutes, covered at room temperature
- Bake the chicken (skin side up) at 375 F for 20 minutes or or until internal temperature is 165 F.
- Then broil in the oven to finish (1-2 minutes)
- All the Lemonrass Chicken to rest for 5 minutes priot to serving, to retain juices.
Nước Mắm Chấm Recipe [Seasoned Fish Sauce/Salad Dressing]
- Chop Thai Chili
- Mince garlic and shallot
- In a medium-sized mixing bowl, the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
- Add2 tsp. of Fermeneted Chiil
- Add 1/4 cup of Lemon Juice
- Add 1 cup of Coconut Water
- Add 1/4 cup of Son Fish Sauce
- Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
- And last, stir the sauce until the ingredients all well incorporated.
Vermicelli Rice Noodles
- Put on a pot of boiling water
- Put noodles, stirring occasionally
- Cook noodles for 5-8 minutes. [check doneness by tasting a strand of noodles]
- Drain noodles in a colander
- Rinse to remove starch and cool down noodles
- Drain rice noodles in a colander for 5 minutes before serving
Vietnamese Pickles
- Cut carrots and daikon into 1/8" thick x 2-3" long
- In a medium-size pot, add kosher salt, organic sugar, rice vinegar, water, garlic, ginger, and jalapeno.
- Bring the pot to a simmer.
- Take the pot off the heat.
- Add cut carrots and daikon.
- Submerge carrots and daikon (under pickling liquid) with a small plate
- Allow carrots and daikon to steep for at least 15 minutes at room temperature.
Scallion Oil
- In a small saucepan, preheat oil [2 tbsp] on low for 1 minute
- Turn off heat
- Add 1 cup of sliced scallions
- Add a soft pinch of kosher salt
- Add fish sauce and rice vinegar
- Cook until tender. Turn off the heat.
Assemble
- In a large soup bowl, first, start with rice noodles
- Nestle the Lemongrass Chicken on the noodles
- Garnish with mint, cucumber, and pickled carrots
- Generously ladle the Nước Mắm Chấm in your bowl
- Finish with one spoon full of scallion oil
