Vietnamese Dinner

Vietnamese Chicken Lettuce Wraps

6 chicken breast, diced into ¼ “ cubes

¼ cup diced onion

¼ cup red pepper, diced

¼ cup green pepper, diced

¼ cup carrot, diced

3 garlic cloves, minced

2 tbsp. grated fresh ginger

1 tbsp. grated fresh lemongrass

¼ cup low sodium soy sauce

¼ cup mirin

1 tbsp. sriracha

1 tbsp. hoisin sauce

1 tbsp. agave nectar

1 tbsp. kosher salt

Fresh cilantro

1 tbsp. peanut or canola oil

10 Hearts of Romaine

Heat oil in large skillet over medium-high heat.  Add chicken, onion, peppers, carrot, garlic, ginger, and lemongrass to the skillet and sauté until onion is translucent and chicken is beginning to cook.  Increase heat to high and add the soy sauce, mirin, sriracha, hoisin, agave, and salt.  Cook over high heat for 5 minutes until liquid has reduced and the chicken is fully cooked.  Serve Chicken in Hearts of Romaine and top with Cilantro.  Enjoy!!

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The Phoking Easiest Soup

eat’s Version of Vietnamese Pho

8 cups beef broth

4 cloves

4 whole star anise

2 tbsp. fresh grated ginger

1 pkg rice noodles, cooked

Raw Sirloin – very thinly sliced

Bean sprouts

Cilantro

Jalapeno, diced

1 onion, thinly sliced

Cheesecloth

Hoisin Sauce

Sriracha Sauce

Wrap the star anise and cloves in a cheesecloth and tie to secure.  In a large saucepan, add beef broth, cheesecloth bundle and ginger and cook over medium heat for 1 hour.  Remove cheesecloth from broth.  Fill soup bowls with noodles, sirloin, sprouts, cilantro, jalapeno, and onion and top with hot beef broth.  Allow to slightly cool and top with 1 tbsp. hoisin sauce and sriracha to taste.  It’s so phoking good!!!