Thaivietnamesesaladbar Food
25+ EASY VIETNAMESE RECIPES (+VIETNAMESE CARAMEL SAUCE)
Steps:
- Melt the brown sugar clumps for 15 minutes on low heat, just until it caramelizes.
- Once the sugar turns dark brown, pour the water into the saucepan and slowly stir to combine.
- Store in the fridge in a jar.
Nutrition Facts : Calories 290 kcal, ServingSize 1 serving
THAI-VIETNAMESE SALAD BAR SUPREME
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield up to 6 servings
Number Of Ingredients 32
Steps:
- Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise "croutons".
- Heat a grill pan over medium high heat.
- Combine soy and oil in a shallow dish. Add chicken and turn to coat. Season chicken with salt and pepper. Drizzle fish with oil and season with salt and pepper. Grill chicken 3 minutes on each side. Cut chicken into strips on an angle and pile onto a serving plate. Grill fish 4 to 5 minutes on each side, until opaque. Squeeze lime over the fish and break into chunks as you transfer it to a serving plate.
- Combine all ingredients, except oil, for peanut dressing in a blender. Blend for 30 seconds, then open lid and continue dressing by streaming in oil. Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
- For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together. Stream in vegetable oil while continuing to whisk. When the oil is incorporated, transfer dressing to a small dish to serve.
THAI-VIETNAMESE SALAD BAR SUPREME
Provided by Rachael Ray : Food Network
Time 40m
Yield up to 6 servings
Number Of Ingredients 32
Steps:
- Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise "croutons".
- Heat a grill pan over medium high heat.
- Combine soy and oil in a shallow dish. Add chicken and turn to coat. Season chicken with salt and pepper. Drizzle fish with oil and season with salt and pepper. Grill chicken 3 minutes on each side. Cut chicken into strips on an angle and pile onto a serving plate. Grill fish 4 to 5 minutes on each side, until opaque. Squeeze lime over the fish and break into chunks as you transfer it to a serving plate. Combine all ingredients, except oil, for peanut dressing in a blender. Blend for 30 seconds, then open lid and continue dressing by streaming in oil. Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
- For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together. Stream in vegetable oil while continuing to whisk. When the oil is incorporated, transfer dressing to a small dish to serve.
THAI-VIETNAMESE SALAD BAR
This is so goood! You can put this together and have your friends over and enjoy the party! I just love salads and the dressings are lovely!This came from Rachael Ray.
Provided by Sharon123
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 32
Steps:
- Arrange salad bar ingredients in attractive dishes and bowls as you prepare them: romaine, baby mixed greens, bean sprouts, daikon or red radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise"croutons".
- Heat a grill pan over medium high heat.
- Combine soy and oil in a shallow dish.
- Add chicken and turn to coat.
- Season chicken with salt and pepper.
- Drizzle fish with oil and season with salt and pepper.
- Grill chicken 3 minutes on each side.
- Cut chicken into strips on an angle and place onto a serving plate.
- Grill fish 4 to 5 minutes on each side, until opaque.
- Squeeze lime over the fish and break up into chunks as you transfer it to a serving plate.
- Combine all ingredients, except oil, for peanut dressing in a blender.
- Blend for 30 seconds, then open lid and continue dressing by pouring slowly in oil.
- Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
- For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together.
- Slowly pour in vegetable oil while continuing to whisk.
- When the oil is thoroughly mixed, transfer dressing to a small dish to serve.
Nutrition Facts : Calories 902.8, Fat 60.1, SaturatedFat 8.5, Cholesterol 27.6, Sodium 1193.1, Carbohydrate 82, Fiber 14.2, Sugar 32, Protein 18.8
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