Ingredients
- ***For Lemongrass Chicken Marinade
- 1/2 jar Valcom Lemongrass ( approx 1/4 cup )
- 1 tsp minced garlic
- 2 TSP Soy sauce
- 1 tsp minced ginger
- 2 tbsp vegetable oil
- 1 tbsp brown sugar
- 1 tsp lime juice
- 8 pieces boneless/ skinless Chicken thigh
- *
- *** Nuoc Cham Sauce ingredients
- 1/4 cup Squid brand fish sauce
- 1/4 cup rice vinegar
- 1 tbsp brown sugar
- 1 tbsp minced garlic
- 2 bird's eye chilli's - finely chopped
- 1 lime - juice only
- *
- 4 cups cooked rice stick noodles
- *
- ***Garnish for Lemongrass Chicken:
- 8 lime wedges
- 1/4 cup roasted / chopped pesnuts
- 4 PC Steamed Bok Choy
- Fresh mint leaves
- Fresh coriander leaves
- Finely chopped spring onion
- Sliced pink radish
Method
- *Combine all of the Chicken Marinade ingredients in blender & blitz untill smooth & well combined . Place Chicken thigh pieces into a large ziplock bag & pour marinade over - place chicken in refrigerator overnight.
- *Combine Nuoc Cham ingredients - whisking together untill well combined - place in refrigerator until ready to serve ( can be made a day in advance)
- *Remove chicken from marinade & chargrill on BBQ over medium-high heat untill cooked & nicely caramelised ( approx 16- 18 minutes) , once chicken is cooked let rest for 5 minutes before slicing.
- * into 4 bowls divide the cooked rice stick noodles , add steamed book choy , BBQ lemongrass chicken slices & remaining garnish ( fresh herbs , chopped peanuts, etc) . Spoon Nuoc Cham Sauce on-top & serve additional sauce on the side
Product used in recipe
- Valcom - Valcom Lemon Grass
- Lee Kum Kee - Premium Soy Sauce
- Squid Brand - Fish Sauce
- Obento - Rice Wine Vinegar
