vietnamese chicken

Grilled Lemongrass Chicken

serves 6-8

INGREDIENTS:
3.5 lbs boneless chicken thighs (can substitute with 1" thick pork shoulder/butt)
1 lbs (500g) thin rice noodles

1 head buttor or boston lettuce
2 carrots, shredded
2 cucumbers, halved and thinly sliced

1 cup chopped cilantro
1 cup mint leaves
1 cup Thai Basil leaves
1 cup chopped peanuts (optional)

Rice or prawn chips

Chicken Marinade:
3/4 cup fish sauce
1/4 sugar
4 lemongrass stalks (juicy lower stem, about 3 inches), crushed and finely minced
1/2 head of garlic, minced
4 green onions, chopped
1 tsp ground pepper

Nuoc Cham (dipping sauce):
1/4 cup fish sauce
1/4 cup warm water

2 tbsp cup sugar

2 tbsp lime juice
4 cloves garlic, minced
1 Thai red chili, minced

METHOD

Marinate the Chicken:
1. In a large shallow dish, place chicken in a single layer.
2. Make the marinade by mixing ingredients together and pour over chicken. Cover and chill for 3-4 hours.

Make the Nuoc Cham:
1. Combine dipping sauce ingredients and set aside until ready to use.

Ready to Serve:
1. Place rice noodles in a large bowl and cover with boiling water for 1-2 minutes until soft. Drain and set aside.

2. Remove chicken from the refrigerator 30 minutes prior to cooking. Grill or broil chicken until cooked through and lightly charred, about 5-6 minutes per side. Remove to a cutting board and let rest for 5 minutes.

3. Place lettuce, carrots, cucumbers, herbs and nuts (if using) in serving bowls on the table. Slice chicken on a bias 1/2 inch thick. Serve with noodles, vegetable toppings, nuoc cham and chips.