Vietnamese Roast Chicken with Lemongrass and Tangy Sauce

Name: Vietnamese Roast Chicken with Lemongrass and Tangy Sauce
Yield: Serves 4-6
Cuisine: Vietnam
Ingredients: 1 tablespoon sugar; ½ teaspoon salt; 2 fresh red chiles, deseeded; 2 tablespoons fish sauce; 2 tablespoons red wine vinegar; 2 tablespoons fresh lime juice; 2 tablespoons sugar; 1 fresh red chile, deseeded; 2 garlic cloves, peeled; a good handful of cilantro leaves, chopped, to garnish; 1 tablespoon fish sauce; 4 shallots, peeled; 1roasting chicken about 3 lb 5 oz-4 lb/ 1.5-1.75 kg; 6 garlic cloves, peeled; 3 stems of lemongrass

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This makes a change from good old plain roast chicken.

Ingredients

1roasting chicken about 3 lb 5 oz-4 lb/

Vietnam
Main course
Gluten-free
Spicy

Method

First make the tangy sauce by whizzing all the ingredients together in a food processor, then set aside.

Preheat the oven to 425°F/220°C. Put the lemongrass, garlic, shallots, chiles, sugar, fish sauce, and salt into a food processor and whiz until you have a paste.

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