satisfaction...

...for a recurring craving:Vietnamese Vermicelli Bun with Grilled Lemongrass Chicken


Ingredients:


(The list of ingredients/accompaniments may be long, but it is easily varied and, once assembled, you have only to choose your preferred combination)

For the marinade:

1 stalk lemongrass, trimmed and sliced
1 Tb. granulated sugar
pinch of sea salt
1 shallot, minced
juice of 1 lime
2 Tb. Vietnamese fish sauce
splash of tamari (or other soy sauce)
1 Tb. sunflower, canola or peanut oil

1 - 1 1/2 Lbs. boneless, skinless chicken breast, pounded very thin
(shrimp or tofu would be good also)

Suggested accompaniments:

1 package rice vermicelli, cooked, drained and rinsed in cold water
shredded Romain lettuce
fresh sprigs of mint, cilantro and basil
lime wedges
nuoc chom*
Vietnamese hot chili sauce
julienned carrot, cucumber and scallions
fresh mung bean sprouts
chopped peanuts
crispy fried shallots

Method:

Crush the lemongrass with the sugar and salt with a mortar and pestle until a paste is made (a food processor may also be used). In a shallow bowl, combine the lemongrass paste with the shallot, lime juice, fish sauce, tamari, and oil. Stir to combine and add the chicken, being sure to coat each piece. Cover and refrigerate 6-8 hours.

Bring the chicken to room temperature and prepare charcoal grill. When coals are ready, grill the chicken until cooked through and nicely seared. Remove to a board, allow to cool slightly, and slice the chicken into 1/2 inch strips.

Assemble the bun: For each serving, add to a large bowl a bit of shredded lettuce, some of the julienned vegetables and bean sprouts. Top with a serving of vermicelli. Lay strips of the chicken on top of the noodles, and serve with torn herbs, fried shallots, peanuts, lime wedges, nuoc chom, and chili sauce.
*Nuoc chom recipes abound - I used the version found in this book. However, the ratio of lime juice/rice vinegar to fish sauce and the addition of hot chilies and/or garlic are largely subject individual tastes and are easily modified by experimentation.
It's beginning to taste like summer.

too much to do...

I'd love to stay and chat and talk about the lovely greens and perky French radishes my Farmer's Market provided this morning - the Russian Kale looks especially promising - but there is simply too much to do around here to linger. There are lilac, azalea, camellia, and jasmine to plant; garden fencing to mend, and a porch swing to hang!
There always seems to be time for soup, however, so before I'm off, I'll leave you with this for your bowl...
Chicken, Bacon, Barley Soup

Ingredients:

2 split chicken breasts (skin-on, bone-in)
olive oil
salt and pepper
1/4 cup lean bacon, chopped (about 4 strips)
3 large shallots, chopped
2 stalks celery, diced
1 tsp. dried thyme
3/4 cup pearled barley
3/4 cup dry white wine
6-8 cups homemade chicken stock

Preheat the oven to 375 degrees.

Place the chicken, breast-up, on an oiled broiler pan, rubbing a little oil over the breasts and seasoning them with salt and pepper. Roast the chicken on the middle rack in the oven for 30-45 minutes, or until browned and just cooked through. Remove from the oven and set aside to rest.

In a large stockpot, heat 1-2 tablespoons of olive oil over medium-high heat (if using a more fatty bacon, this oil may not be necessary). Add the chopped bacon, shallots and celery to the oil and cook until the bacon crisp, but not burned. Add the thyme and the barley and stir to combine and coat the barley in the oil and rendered fat - just a minute or two. Add the wine and stir until it begins to be absorbed. Add the chicken stock (6 cups for a thicker soup; 8 for a thinner version) and bring to a simmer. Cook, uncovered, stirring every so often, just until the barley is cooked and tender - about 30-45 minutes.

In the meantime, remove the skin from the cooled chicken, and shred the meat. Add to the soup once the barley has cooked, continuing to heat the soup until the chicken has warmed. Season the soup with salt and pepper and serve.

seems just right

It's confusing here - near 50 degrees the other day, now hovering near the 20's; bright, sunny, and hinting of spring one moment, then gray, snowy, and definitely still winter the next. I don't know whether to forage for salad, or sink into a bowl of soup. So, I'm doing both...

Ina Garten's Italian Wedding Soup (from 'Barefoot Contessa Back to Basics')
A steamy bowl of homemade broth, simmering away with tiny pasta stars, little chicken meatballs, and just-wilted spinach - seems just right.

Of course, adding a nice green salad and a loaf of Ina's Garlic Ciabatta Bread is a good idea too.