Stirfried Lemongrass Chicken
1/4 cup fish sauce
1 tablespoon tamari sauce (GF of course)
3 tablespoons sugar
2 tablespoons vegetable oil (I used canola)
2 stalks lemongrass, outer leaves & tops removed, root ends trimmed, stalks finely grated
2 large shallot, finely chopped
2 large garlic cloves, finely chopped
1 pound boneless chicken, cut into bite-sized chunks
8 ounces dried rice vermicelli
2 tablespoons peanut oil
1 large garlic clove, minced
3 scallions, chopped
snowpeas (about 2 large fistfuls)
1 cup roasted peanuts, finely chopped
fresh cilantro, Thai basil, mint: 1 small fistful of each, chopped
Combine the fish sauce, tamari, sugar, vegetable oil, lemongrass, shallot, and garlic. Pour over the chicken and let marinate for about 30 minutes.
Soak the dried vermicelli in boiling water for 20 minutes. Drain and set aside.
Drain the chicken. Heat a large saute pan or wok. Add 1 tablespoon of peanut oil. Add the garlic and scallions and stirfry for about 20 seconds. Add the chicken to the wok and stirfry until cooked through. Remove from wok. Add another tablespoon of peanut oil to wok and stirfry the snowpeas. Remove from wok.
Arrange the drained vermicelli noodles, the stirfried chicken, the snowpeas, and the beansprouts on the platter, each in a separate pile. First sprinkle the roasted chopped peanuts over the chicken. Then sprinkle the chopped cilantro, Thai basil, and mint on top of the peanuts. Serve with bowls of extra chopped nuts, extra cilantro/basil/mint mixture, and the nuoc cham sauce.
from Authentic Vietnamese Cooking by Connie Trang
Yield: 2 cups
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice
1 large clove garlic, minced
1 dried Thai chili, minced
Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic and chili and let stand for 30 minutes before serving.