Recipe #35: Vietnamese Chicken over Udon

It was not until about 30 seconds ago that I realized the recipe I cooked was not considered Chinese but Vietnamese. The review of this recipe and the search and purchase of the ingredients list at the grocery store did not ring a bell with me until now. I have only had Vietnamese food once before and it was takeout from a really awesome restauarant. From my experience tonight I think I should stick with takeout.

Not that I would have chosen a different region of Asia but I definitely would have NOT purchased the fish sauce. I am almost certain that fish sauce is a very commonly used ingredient in many Vietnamese dishes and since I'm not accustomed to their culture I was shocked, to say the least, when I opened the bottle. Feeling adventurous despite the stinky sock aroma that immediately filled our kitchen after just opening the bottle I hoped it would taste amazing. Not exactly...

It had a mild taste and I could have just bought chicken broth, which I would definitely use again for future recipes. Now I've spent too much money on a large bottle of fish sauce, which has landed its way in the trash can. No offense to Vietnamese culture but I don't think I have ever cooked or smelled anything that has made me lose my appetite in whole.

I would be lying if I told you that we ate the dish easily. Not only did the recipe I made not look anything compared to the pictures on: http://www.girlcooksworld.com/2012/07/ga-kho-vietnamese-caramelized-spicy.html but we covered the dish in my "Hell Yeah Sauce" to distract our minds from the sour sock smell that was steaming in our faces.

Ingredients:

* 1 lb of Boneless Skinless Chicken Thighs
* 1 1/2 of Bell Pepper
* 1/2 Large White Onion
* 4 Large Cloves of Garlic
* 2 Tbsp of Vegetable Oil
* 2 Green Onions
* 3 Tbsp of Fish Sauce (use Chicken Broth instead unless you prefer fish sauce)
* 2 Tbsp of Sugar
* 3 Tbsp of Brown Sugar
* 1/4 tsp Black Pepper
* 3 oz Udon
* 1/4 cup of Water


Cooking Directions:

Preheat a large frying pan over medium heat.

Pour the vegetable oil and let heat.

Chop the raw chicken into smaller pieces and then place in the oil.

While that cooks dice the bell pepper and onion but mince the garlic.

Throw into the frying pan with the chicken.

In a small mixing bowl, add together the fish (chicken broth) sauce, both types of sugar, and the black pepper. Mix together and then pour over the chicken and vegetables.

Add the water to the mixture and bring to a boil. Then reduce to low and cover to let simmer for about 15 minutes. (The above recipe said the sauce would be thick but mine was like broth.)

In a medium sauce pan bring water to a boil.

Add the Udon and cook for 4 minutes before draining the water.

Add the chicken and the vegetables to the Udon.

Dice the green onion and place over the top of the dish for flavor and presentation.