By Keith Floyd
This is another refreshing, tangy dish from Vietnam. Just one word of warning: take care not to burn the sugar.
Marinate the chicken in the fish sauce, garlic, 1 tablespoon of the sugar, the lemon grass and pepper for 30 minutes.
Heat the oil in a large, lidded pan and sauté the chicken until golden. Lower the heat, cover and simmer for about 20 minutes until the chicken is tender. Keep hot.