{"id":42,"date":"2013-07-18T15:56:00","date_gmt":"2013-07-18T15:56:00","guid":{"rendered":"https:\/\/gobananaelaine.wordpress.com\/2013\/07\/18\/vietnamese-vermicelli-with-chicken-and-green-papaya-salad"},"modified":"2020-12-10T02:38:06","modified_gmt":"2020-12-10T02:38:06","slug":"vietnamese-vermicelli-with-chicken-and-green-papaya-salad","status":"publish","type":"post","link":"https:\/\/www.elainekwok.com\/lunchlainey\/2013\/07\/18\/vietnamese-vermicelli-with-chicken-and-green-papaya-salad\/","title":{"rendered":"Vietnamese Vermicelli with Chicken and Green Papaya Salad"},"content":{"rendered":"<div class=\"separator\" style=\"clear:both;text-align:center;\"><a style=\"margin-left:1em;margin-right:1em;\" href=\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2016\/04\/c16e8-_dsc0017.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2016\/04\/c16e8-_dsc0017.jpg?w=300\" width=\"400\" height=\"265\" border=\"0\" \/><\/a><\/div>\n<p><span style=\"font-family:inherit;\"><br \/>\n<\/span><span style=\"font-family:inherit;\">It&#8217;s hot. It&#8217;s been about 40\u00baC with the humidex for over a week and not surprisingly, a heavy, hearty meal isn&#8217;t what I&#8217;m looking for nowadays. I still love love love noodles, though, so here is a recipe for something I get pretty often in Vietnamese restaurants.<\/span><\/p>\n<h2><span style=\"font-family:inherit;\">Vietnamese Chicken and Vermicelli<\/span><\/h2>\n<ul>\n<li><span style=\"font-family:inherit;\">2 Chicken thighs<\/span><\/li>\n<li><span style=\"font-family:inherit;\">1\/2 tsp five spice powder<\/span><\/li>\n<li><span style=\"font-family:inherit;\">1 1\/2 tbsp soy sauce<\/span><\/li>\n<li><span style=\"font-family:inherit;\">2 servings vermicelli (I buy the kind that comes knotted in single servings. Easier that way)<\/span><\/li>\n<li><span style=\"background-color:white;font-family:inherit;line-height:16px;\">1 large lemon<\/span><\/li>\n<li><span style=\"background-color:white;font-family:inherit;line-height:16px;\">1\/4 cup fish sauce<\/span><\/li>\n<li><span style=\"background-color:white;font-family:inherit;line-height:16px;\">1\/2 tbsp honey<\/span><\/li>\n<li><span style=\"background-color:white;font-family:inherit;line-height:16px;\">2 cloves garlic, minced<\/span><\/li>\n<li><span style=\"background-color:white;font-family:inherit;line-height:16px;\">fresh chilis<\/span><\/li>\n<li><span style=\"background-color:white;font-family:inherit;line-height:16px;\">bit of water<\/span><\/li>\n<li><span style=\"background-color:white;font-family:inherit;line-height:16px;\">Optional: shredded lettuce, cucumber, or other raw veggies<\/span><\/li>\n<\/ul>\n<h4><span style=\"background-color:white;font-family:inherit;line-height:16px;\">Let&#8217;s Do It!<\/span><\/h4>\n<ol>\n<li><span style=\"font-family:inherit;\">For the chicken, simply marinate in the five spice powder and soy sauce for a little while. Then fry it on the stove (or grill it on the bbq) until it&#8217;s done. Maybe 4 minutes a side. I&#8217;m not the best at cooking things to completion and have on more than a few occasions eaten raw chicken. But my stomach can take it. Don&#8217;t risk salmonella. If you&#8217;re not sure if a chicken is cooked, pierce it with a knife and see if the juices run clear. If they do, you&#8217;re good.<\/span><\/li>\n<li><span style=\"font-family:inherit;\">Let the chicken cool then rip the meat off with your hands. Save the bones in the freezer for soup. This makes it easier to eat at work.<\/span><\/li>\n<li><span style=\"font-family:inherit;\">For the\u00a0<\/span><span style=\"font-family:inherit;\">n\u01b0\u1edbc ch\u1ea5m (sauce), juice and seed 1 whole lemon and mix with the fish sauce, honey, garlic, chopped chilis (as much or as little as you want) and a bit of water. I didn&#8217;t really measure it anything, but rather added stuff and tasted often until I got the flavour balance as I like it (just a little sweet, very sour, a little salty, very spicy).<\/span><\/li>\n<li><span style=\"font-family:inherit;\">Cook the vermicelli according to the package directions, making sure to rinse well in cold water and strain after.<\/span><\/li>\n<li><span style=\"font-family:inherit;\">Whenever I go to the restaurants, they also serve the dish with shredded veggies to mix with the noodles. I made a salad instead.<\/span><\/li>\n<\/ol>\n<p><b style=\"font-family:inherit;line-height:16px;\">Lunch it up!<\/b><br \/>\n<span style=\"background-color:white;font-family:inherit;line-height:16px;\">I had the fish sauce in a little screw top jar, the chicken in its own container and the vermicelli in its own container. To eat, heat the chicken up (if you want), swish the vermicelli in some boiling water and drain well. Put the noodles and chicken together and pour the sauce over it all.<\/span><\/p>\n<h2><span style=\"font-family:inherit;\"><span style=\"background-color:white;line-height:16px;\">Green Papaya Salad<\/span><\/span><\/h2>\n<div><span style=\"background-color:white;line-height:16px;\">My friend Keith once said &#8220;lettuce isn&#8217;t a vegetable. It&#8217;s a carrier for salad dressing.&#8221; That&#8217;s how I feel about this salad. I love fish sauce and limes. I could drink\u00a0<\/span><span style=\"background-color:white;line-height:16px;\">n\u01b0\u1edbc ch\u1ea5m<\/span><span style=\"background-color:white;line-height:16px;\">\u00a0instead of water. The first time I had this was in Thailand from a food stall, and it was the spiciest thing I had ever had in my life. I took one bite, then ran across the street to a convenient store to buy several bottles of soy milk. Since you&#8217;re making this, you can put as many, or as few, chilies as you like, or bring a bunch of soy milk to work.<\/span><\/div>\n<ul>\n<li><span style=\"font-family:inherit;\">1 green papaya<\/span><\/li>\n<li><span style=\"font-family:inherit;\">fish sauce<\/span><\/li>\n<li><span style=\"font-family:inherit;\">limes<\/span><\/li>\n<li><span style=\"font-family:inherit;\">1 clove garlic, finely minced<\/span><\/li>\n<li><span style=\"font-family:inherit;\">fresh chilies<\/span><\/li>\n<\/ul>\n<h4><span style=\"line-height:16px;\">Let&#8217;s do it!<\/span><\/h4>\n<ol>\n<li>Cut the papaya in half and scoop out the seeds and soft pith with a spoon. Careful, the little white seeds will get EVERYWHERE. Maybe do it in a bag or something.<\/li>\n<li>Peel the papaya.<\/li>\n<li>If you have a food processor with a grater, use it. If not&#8230; happy grating.<\/li>\n<li>At this point, I squeezed the grated papaya with my hands just to soften it a bit. Don&#8217;t know if that helps.<\/li>\n<li>Add fish sauce and the juice of a lime (or two) to your taste preference. Mix in the garlic.<\/li>\n<li>Add fresh chilis to your taste.<\/li>\n<\/ol>\n<p><span style=\"line-height:16px;\">Just realized that although I couldn&#8217;t find any recipes for this online yesterday, I&#8217;m seeing a bunch now and they call for all sorts of fun stuff like sugar and cilantro. You could put those in, I guess.\u00a0<\/span><span style=\"line-height:16px;\"><br \/>\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s hot. It&#8217;s been about 40\u00baC with the humidex for over a week and not surprisingly, a heavy, hearty meal isn&#8217;t what I&#8217;m looking for nowadays. I still love love love noodles, though, so here is a recipe for something I get pretty often in Vietnamese restaurants. Vietnamese Chicken and Vermicelli 2 Chicken thighs 1\/2&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/www.elainekwok.com\/lunchlainey\/2013\/07\/18\/vietnamese-vermicelli-with-chicken-and-green-papaya-salad\/\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":43,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[43,165],"tags":[4,29,51,81,90,145],"class_list":["post-42","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main","category-salad","tag-asian","tag-chicken","tag-fish-sauce","tag-lime","tag-noodles","tag-vermicelli"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/42","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/comments?post=42"}],"version-history":[{"count":1,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/42\/revisions"}],"predecessor-version":[{"id":406,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/42\/revisions\/406"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/media\/43"}],"wp:attachment":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/media?parent=42"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/categories?post=42"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/tags?post=42"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}