17 Vietnamese Chicken Curry Vermicelli Noodle Recipe Discover Culinary Perfection!

Ingredients You Will Need:

For the Curry Paste:

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 inch ginger, grated
• 1 red chili, finely chopped
• 1 lemongrass stalk, white part only, finely chopped

For the Noodle Dish:

• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 6 cups chicken broth
• 8 oz vermicelli noodles
• 1 cup coconut milk
• 1 tbsp vegetable oil
• 1 cup chopped vegetables of your choice (carrots, bell peppers, mushrooms, etc.)
• 1 cup bean sprouts
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions

Instructions:

1. Make the curry paste: In a dry pan, add coriander seeds, cumin seeds, fennel seeds, and black peppercorns. Toast over medium heat for 2-3 minutes, or until fragrant. Transfer to a mortar and pestle, and grind into a fine powder. Add turmeric, cinnamon, and cardamom to the powder and mix well. In a small bowl, combine the spice mix with fish sauce, brown sugar, garlic, onion, ginger, red chili, and lemongrass. Set aside.
2. Cook the chicken: In a large pot, heat vegetable oil over medium-high heat. Add the chicken and cook until lightly browned, about 5 minutes. Remove from the pot and set aside.
3. Make the broth: In the same pot, add the curry paste and cook for 1-2 minutes, until fragrant. Add chicken broth and bring to a boil. Reduce heat to low and let simmer for 10 minutes.
4. Cook the noodles: In a separate pot, cook vermicelli noodles according to package instructions. Drain and set aside.
5. Add the chicken and vegetables: Once the broth has simmered for 10 minutes, add the cooked chicken and chopped vegetables. Let cook for an additional 5 minutes.
6. Finish the dish: Stir in coconut milk and let simmer for another 5 minutes. Taste and adjust seasoning as needed. Divide the cooked noodles into bowls and ladle the chicken curry broth over them. Top with bean sprouts, cilantro, and green onions.
7. Serve and enjoy: Vietnamese chicken curry vermicelli noodle is best served hot, with a squeeze of lime juice for an extra tangy kick. Enjoy this delicious and comforting noodle dish with your loved ones.