Many people assume that all the Vietnamese food is very spicy, or worse, is like Chinese food. Poultry plays an important role in Vietnamese cuisine and fresh vegetables and fruit are popular in these recipes.
Fish sauce is to use the taste dishes of poultry, beef and pork, because it is used to season fish, seafood and vegetarian dishes. In fact, fish sauce is used more for its salt (a little "as a sauce, soy) and for the taste of fish. Thefollowing two recipes show you can be as tasty Vietnamese recipes and how easy they prepare.
Fruity chicken roasted with lemongrass
This recipe is delicious enough to serve four people and is good with boiled rice. You can cut everything to make this a bird or just your favorite songs of birds. Let marinate overnight for a stronger flavor.
What you need:
1 whole chicken without skin, cut
2 garlic cloves, finely chopped
2 tablespoons canola oil
1 teaspoon white sugar
1 tablespoon fish sauce
1 / 2 cup low-sodium soy sauce
2 unripe bananas, sliced ??District
2 stalks lemon grass, sliced ??diagonally, only the lower 6 inches
4 slices fresh pineapple cut in half
How it works:
Mix soy sauce and pass the lemon grass, fish sauce, sugar, garlic and oil in a bowl and put the bird enter into a second bowl. Pour the mixture over the bird, then cover and marinate for leaveat least three hours in the refrigerator.
Put the bird in a roasting pan in one layer. Add the pineapple and banana and pour the remaining marinade over it. Cover and half an hour at 350 ? C. Turn the meat over and cook for an hour or half an hour until the chicken is cooked and the sauce ahead.
Chicken with bamboo shoots in a tomato sauce
This serves six people and it's great with pasta or rice in China. Spanish-style tomato sauceSauce is good for this recipe. The fish sauce, bamboo shoots and sesame seeds give this simple dish tastes typically Asian. Without these ingredients, you could pass for Spanish or Italian dish.
What you need:
2 green onions, 1 inch pieces
1 / 8 teaspoon black pepper
1 1 / 4 pound boneless, skinless chicken breasts, cut into strips
1 / 2 cup water
1 / 2 cup tomato sauce
1 / 2 clove garlic, salt
2 tablespoons chopped toasted sesame seeds
1 1 / 2 tablespoons fish sauce
2 tablespoons vegetable oil
8 oz can bamboo shoots, drained
How it works:
Combine the chicken with bamboo shoots, green onions, pepper, garlic and salt in a covered container and cool for 15 minutes. Heat the oil in a pan and add the mixture to cool. Cook for 10 minutes or until chicken is no longer pink.
Combine pour water, tomato sauce and fish sauce and then into the chicken. Reduce the heat to moderately high and bring the mixturecook. Cover and reduce heat to a minimum. Cook for 10 minutes. Sprinkle the crushed sesame seeds and serve over the top.
Source: http://food-vegetarian-recipes.chailit.com/two-tasty-chicken-recipes-vietnamese-2.html
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