Name: Grilled Vietnamese Lemongrass Chicken With Rice Salad Recipe
Total time: 45 min
Yield: 6
Cuisine: Vietnamese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Grilled Vietnamese Lemongrass Chicken With Rice Salad Recipe

Lucy Nunes

Crawler

Vietnamese

Non Vegetarian

Lemongrass,  Finely Chopped

Fish sauce

Caster sugar

Garlic Cloves,  Crushed

Chicken thigh fillet,  trimmed,  cut into 2cm long thick strips

Sunrice jasmine rice

Carrots,  coarsely grated

Telegraph cucumber,  halved,  thinly sliced on the diagonal

Vietnamese mint,  coarsely chopped

Mint,  coarsely chopped

Chopped toasted peanuts

Lime wedges,  to serve

Sambal Oelek

Lemon juice

Combine the lemongrass, fish sauce, sugar and garlic in a shallow ceramic dish. Add the chicken and turn to coat. Cover and chill for 3 hours or overnight to marinate.

step 1

Cook the sunrice jasmine rice following packet directions. Set aside to cool completely.

step 2

To make the nuoc cham dressing, combine all the ingredients with 1/3 cup (80ml) water in a screw top jar and shake well until the sugar has dissolved.

step 3

Arrange the drained chicken onto 12 skewers (see notes). Heat a greased barbecue flatplate on high. Reduce the heat to medium and barbecue the chicken skewers for 4-5 minutes each side or until golden and cooked through.

step 4

Meanwhile, combine the cooled rice with the carrot, cucumber, mint and cup of nuoc cham dressing. Toss and check if it needs more dressing. Sprinkle the salad with the peanuts and serve with the chicken skewers and the lime wedges.

step 5

Taste