There’s no shortage of Vietnamese lemongrass chicken recipes online – I’ve even attempted some of them – but I never knew how magnificent it could be until I tried the version at Ăn Viet.
Winsomely tucked between split lemongrass sticks, the dish arrived beautifully presented. But it was when I bit into the meat that my jaw dropped to the ground.
The chicken was so succulent; I could feel the delicious juices oozing into my mouth with every bite.
What piqued my attention was the part savoury, part sweetish marinade that penetrated into every morsel. Don’t get me started on that caramelized skin that melted in the mouth and reminded me of the best char siew … help, my mouth is watering and it’s midnight!
The instant I found out that Ăn Viet also sells pre-marinated ones I could buy and cook at home, I swiped a few packets. I had my doubts initially, to be honest. Aiya pre-marinated, surely cannot live up to the freshly cooked ones at the restaurant?
To my surprise, they tasted just as good. Bravo to the person who designed the packaging! In fact, lemongrass chicken has now become my most frequently cooked chicken dish. They’re so easy to store and use. Just keep them in the chiller or freezer, and when you want to use them, take them out and panfry them.
Although they taste great on their own (or with rice), Ăn Viet’s lemongrass chicken chops are versatile enough to be used in all kinds of recipes, from salads to wraps to even fried beehoon!
Check out my video for a “white beehoon” that complements the robust flavours of the lemongrass chicken marvellously!
Oh in case you wanna get your hands on these delectable lemongrass chicken chops, you can order them here. A pack of three chops is only RM9.90 each!
Lemongrass Chicken Noodles
- wok, nonstick saucepan
- 2 Ăn Viet lemongrass chicken cutlets
- Beehoonfor 2 pax
- 1/2 carrot
- A few cloves garlic
- A handful of beansprouts
- Chicken stock or water
- Fish sauce, salt and pepper to taste
- Coriander leaves for garnishing
- Slice carrot into juliennes. Dice garlic roughly.
- Soak beehoon in water for at least 20 minutes to soften it. Snip with scissors for easier handling while frying.
- Remove Ăn Viet chicken chops from packaging. In a nonstick saucepan, sear chops on both sides until slightly charred. Set aside.
- In a wok, heat up some oil for frying. Add garlic and saute until fragrant.
- Add carrots and stir.
- Add softened beehoon and toss to mix.
- Add a little chicken stock or water. If necessary, add some more towards the end so that beehoon is not dry.
- Add a dash of fish sauce, white pepper, bean sprouts and give one last vigorous toss to mix thoroughly.
- Serve with lemongrass chicken, yum!!!!