Sunday, September 12, 2010

Vietnamese Lime Leaf Chicken

2 Tbs of Kafir lime leaves in water (fresh would work too)
6 garlic cloves, minced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
4 teaspoons sugar
2 tablespoons vegetable oil
1/2 teaspoon Asian sesame oil

6 tbs Fresh lime juice
3 tbs Asian fish sauce (preferably nuoc mam)
1/4 cup Sugar
1/2 cup Warm water
1 Garlic clove forced through press

2 breasts of chicken, sliced thinly
1/2 lb rice vermicelli noodles
handful of fresh basil leaves
handful of fresh mint leaves

Marinate chicken for 30-60 minutes.

Fry chicken until sauce evaporates and chicken begins to caramelize on the outside. Cook rice noodles and place on plate, drizzling with prepared sauce. Dress with torn mint and basil leaves. I'm too tired to write this properly.

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