January 8th, 2012

Rice vermicelli with minced chicken, chilli, bamboo, basil and other things

I can’t vouch for the authenticity of this “Thai” dish, but I can vouch for the flavour. There is something about the combination of chicken, Thai basil, chilli and sweet soy that is just really good.

So: here is my attempt at Almost a Recipe. (I say almost because I’m not really very specific with quantities here).

Start off with shallots (about 3), bamboo shoots (half a small tin, chopped), red chilli (sliced), coriander and garlic.

Fry off the shallots and chilli in peanut oil,

then add minced chicken (500 grams), the aforementioned vegetables, and some Thai basil leaves.

Make a sauce of light soy, fish sauce, kecap manis, sriracha and lime juice: salty, umami, sweet, hot and sour and add it to the wok. I tend to do the sauce by taste, I’ve got no real idea of quantities here.

Cook it all over high heat until most of the sauce has cooked away and it’s all dark and sticky, then add some more bamboo (the rest of the tin) for texture.

Now, this dish is really good if the flavours can sit around and get to know each other for a while, so take it off the heat and let it sit for about an hour, covered, in the fridge.

Just before serving: reheat in the wok add lots of extra Thai basil and coriander, then stir through cooked rice vermicelli.

You can easily do this without the noodles and serve with rice or just on it’s own. I served it with some quickly stir-fried greens and garlic.

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