From: Chef Patrick McDonnell, McDonnell, Kinder & Associates. Yield: 8 servings. 1 Tbsp. peanut oil, refined 2 lemongrass chicken breasts (recipe follows) Viet Bowl: 1 cup Viet Broth (recipe follows) ½ cup rice noodles (vermicelli size), cooked al dente ¼ cup cucumber, julienned ¼ cup carrots, julienned 2 Tbsp. shallots, fried until crispy 1 Tbsp. peanuts, roasted 1 Tbsp. fresh mint leaves 1 tsp. cilantro oil Viet Broth: 5 cups chicken ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.