Chicken with lemongrass and chilli

Chicken with lemongrass and chilli

By
From
KOTO
Photographer
Michael Fountoulakis

This adaptable dish, originally from the centre of Vietnam, is now commonly served in bia hois and restaurants throughout the country. Instead of the chicken it is often made with beef, pork, eel or frogs’ legs—and no, they don’t taste like chicken!

Ingredients

Quantity Ingredient
5 free-range chicken thigh fillets
1 1/2 tablespoons fish sauce
1 teaspoon freshly ground black pepper
1 teaspoon caster sugar
vegetable oil, for frying
2 lemongrass stems, finely chopped, white part only
1 long red chilli, finely sliced
2 garlic cloves, roughly chopped
10 spring onions, sliced
1 handful coriander sprigs

Lime, chilli and salt

Quantity Ingredient
1/2 teaspoon salt
2-3 birdseye chilli
or freshly ground black pepper
wedge of lime

Method

  1. Cut each chicken thigh fillet into 6 cubes. Marinate the pieces for 30 minutes in the fish sauce, pepper and sugar.
  2. Heat a little oil in a wok over medium heat and fry the lemongrass, chilli and garlic. Keep the ingredients moving for 1–2 minutes, or until fragrant. Add the chicken pieces and keep tossing for 3–4 minutes, or until the chicken is lightly coloured. Add 90 ml water and turn the heat up high to finish the cooking process until the chicken is cooked through. Add the spring onions and coriander and give it a final toss before serving with rice and the lime, chilli and salt.
  3. To make the lime, chilli and salt place the salt in a mound in a dipping bowl. Next to the salt place the chilli or pepper and beside that the lime wedge.
  4. When the food is being presented at the table squeeze the lime juice into the center of the dipping bowl and stir with a chopstick to incorporate the three flavours.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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