Charred Lemongrass Honey Chicken — Ga Nuong Xa
Lemongrass and honey grilled chicken thigh charred over high heat until skin crackles, served over jasmine rice with pickled carrot and daikon, lettuce, herb plate, cucumber spears, and a small bowl of nuoc cham for dipping.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass cores, garlic, and shallot. Whisk into honey, 2 tbsp fish sauce, dark soy, brown sugar, black pepper, and oil. Divide chicken thighs between two portions and rub marinade over each, rest 10 minutes. Peel carrot and daikon, slice into matchsticks, toss with rice vinegar, sugar, and salt, set aside 10 minutes. Slice red chillies into rings. Whisk 60ml fish sauce, hot water, lime juice, and sugar until dissolved and pale amber. Pick mint leaves, slice cucumber into spears.
Boil
Rinse rice until water runs clear. Add to pot with 360ml cold water and pinch of salt, bring to boil over high 3 minutes. Cover, reduce to lowest heat, cook 12 minutes until tender and water is absorbed.
Grill
Heat grill pan over high 3 minutes until ripping hot. Lay chicken thighs skin-side down, press flat, grill 6 minutes. Flip, grill 6 minutes more until skin crackles deep mahogany and marinade caramelises into glossy crust.
Rest and plate
Rest chicken on a board 3 minutes until juices settle. Slice into 2cm strips against the grain. Divide rice between two plates, mound to one side. Lean chicken slices alongside each mound of rice, set lettuce, mint, cucumber, and pickled ribbons at the edge of each plate. Serve nuoc cham in a small bowl for spooning over each bite.
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