Savour the sweet and sour flavours of Vietnamese cooking with this simple chicken stir-fry. - MCT
Nuoc Mam makes all the difference to this dish.
Savour the sweet and sour flavours of Vietnamese cooking with this simple chicken stir-fry. An important ingredient in Vietnamese cooking is Nuoc Mam, a fish sauce made from fermented anchovies. It is used in many Pacific Rim countries much as we use salt. The sauce adds a depth of flavour to the dish. It can be found in many supermarkets in the Asian food section. It can also be found in Asian or specialty stores. More soya sauce or dry sherry can be used instead. The flavours won’t be the same, but the meal will be tasty.
A Daikon or white radish is used in the dish. It can be found in some supermarkets. As a substitute, regular radishes work well.
To speed up cooking in a wok, place all of the ingredients on a plate or cutting board in the order of use. You won’t have to look back at the recipe to see what goes in next.
Make sure the wok or skillet is very hot before adding the ingredients. The oil should be smoking.
Slice vegetables in a food processor fitted with a thin-slicing blade.
Dried Chinese noodles or Angel hair pasta can be used instead of the steamed Chinese noodles.
Place water for noodles on to boil.
Prepare all ingredients.
Boil the noodles and drain.
Stir-fry the chicken and vegetables.
Stir-fry the noodles.
Vietnamese Sweet And Sour Chicken
For the sauce
1 tablespoon soya sauce
1 tablespoon fish sauce (nuoc mam)
1½ tablespoons white vinegar
2 tablespoons sugar
2 tablespoons cornstarch
2 teaspoons sesame oil
375g boneless, skinless chicken breast, cut into strips
½ cup sliced onion
½ cup sliced carrot
½ cup peeled, sliced daikon (white) radish
1 garlic clove, crushed
½ medium tomato, cut into 6 wedges
Mix the soya sauce, fish sauce, vinegar, sugar, cornstarch and water together. Set aside.
Heat the oil in a wok or skillet over high heat. Add the chicken and stir-fry 2 minutes. Remove from the wok to a bowl. Add the onion, carrot, radish and garlic to the wok. Stir-fry 2 minutes. Add the tomato and return the chicken to the wok. Stir the sauce and add to the wok. Stir fry for 2 minutes or until the sauce thickens. Remove to a bowl. Following the recipe below, stir-fry noodles in same wok. Makes 2 servings.
125g Chinese steamed egg noodles
1 teaspoon sesame oil
Salt and freshly ground black pepper
Bring a large pot of water to a boil and add the noodles. Boil for 1 minute after the water returns to a boil. Drain. As soon as the chicken and vegetables have been removed from the wok, add the sesame oil and noodles to the wok. Stir-fry for 2 minutes. Add salt and pepper to taste. Divide the noodles between 2 dinner plates and spoon the chicken, vegetables and sauce on top. Makes 2 servings. – McClatchy-Tribune News Service