Name: Lemon Grass and Chilli Chicken (Gà Xào Xả Ớt)
Yield: Serves 4 as part of a shared feast
Cuisine: Vietnamese
Ingredients: 2 tablespoons fish sauce; 1 tablespoon caster (superfine) sugar; 2 garlic cloves, crushed; 2 tablespoons vegetable oil; 500 g (1 lb 2 oz) boneless, skinless chicken thighs; 1 bird’s eye chilli, sliced; ½ small white onion, cut into wedges; 1 small handful coriander (cilantro) leaves; 125 ml (4 fl oz/½ cup) chicken stock; 1 lemon grass stem, white part only, finely chopped; 1 teaspoon pickled chilli

Preparation info

Serves
4
as part of a shared feast

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Luke Nguyen: This is a classic, and very popular, southern Vietnamese chicken dish. The thigh fillet of the chicken is commonly used in Vietnamese cooking, as it is inexpensive and perfect for grilling or frying — it absorbs flavour and remains tender and succulent throughout the cooking process.

This is a quick and easy dish to prepare, with loads of flavour and fragrance. Be sure to drizzle the sauce o