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Grilled Vietnamese lemongrass chicken with rice salad
Grilled Vietnamese lemongrass chicken with rice salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Grilled Vietnamese lemongrass chicken with rice salad – a zesty delight from SunRice and taste.com.au.
Ingredients:
  • Lime wedges, to serve
  • 1 lemongrass, finely chopped (see Notes)
  • 76.25 gm fish sauce
  • 20.00 gm caster sugar
  • 600g chicken thigh fillet, trimmed, cut into 2cm long thick strips
  • 300g jasmine rice
  • 2 carrots, coarsely grated
  • 1/2 telegraph cucumber, halved, thinly sliced on the diagonal
  • 82.50 ml Vietnamese mint, coarsely chopped
  • 82.50 ml mint, coarsely chopped
  • 40.00 ml chopped toasted peanuts
  • 24.40 gm fish sauce
  • 3 tsp sambal oelek
  • 21.00 gm lemon juice
  • 10.00 gm caster sugar
Instructions:
  • In a shallow ceramic dish, mix together the lemongrass, fish sauce, sugar, and garlic. Add the chicken and coat it well. Cover and refrigerate for at least 3 hours or overnight to marinate.
  • Prepare the SunRice jasmine rice according to the packet instructions and allow it to cool completely.
  • Make the Nuoc Cham Dressing by mixing all the ingredients with 1/3 cup (80ml) water in a screw top jar and vigorously shaking until the sugar is completely dissolved.
  • Thread the drained chicken onto 12 skewers, then preheat a greased barbecue flatplate on high. Cook the chicken skewers over medium heat for 4-5 minutes per side until they are golden and fully cooked.
  • Combine the chilled rice with carrot, cucumber, mint, and ½ cup of Nuoc Cham Dressing. Mix well and adjust dressing to taste. Top the salad with peanuts and serve alongside chicken skewers and lime wedges.

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