This recipe is fantastic, it’s one I picked up in Vietnam and it makes the most juiciest, tender chicken that is sure to impress at your next BBQ. I recently made it as part of my Vietnamese Banquet for 8 that I put on as a fundraising event for Oxfam Trailwalker (if you would like to help us to reach our $5,000 target by donating to our team, please click here – we are hiking 100 km through the bush in under 48 hours for this great cause! THANK YOU in advance!). For such a simple, easy dish it was one of the highlights of what was a great evening!
800g Chicken Thigh, fat removed (I used Lenard’s as they were kind enough to donate some vouchers towards our fundraising efforts and I also think their chicken is always fresh and well priced, plus you have the added bonus of buying the exact amount you want.)
1 tbsp ground turmeric
1/3 cup fresh lemongrass, finely chopped
1 tsp salt
1 tbsp sugar
1/2 tsp black pepper
1/2 tsp chinese five spice
4 lime leaves, finely sliced
2 tbsp garlic, sliced
2 tbsp. shallots, diced
1 tsp dried chilli flakes
1 tsp sesame oil
1 tbsp fish sauce
Combine the lemongrass, salt, sugar, pepper, lime leaves (reserve some lime leaves for garnish), garlic, shallots, chilli, sesame oil and fish sauce in a mortar and pestle and pound, grind and stress relieve your way to a chunky-ish paste. Add the spices.
Cut the chicken into 3-4cm chunks. Marinate the chicken in the paste for as long as you can. At least an hour or two, ideally all day. The longer you marinade it, the more the flavour infuses and the chicken tenderises.
Thread the chicken onto wooden skewers that have been soaked in water, about 4 pieces per skewer.
Take it to the barbie! Grill on a medium heat until cooked through. You could also do it in a pan, you just might need to cook it in batches, depending on how big your frypan is.
Serve with very finely sliced lime leaves, lime wedges and salad. Enjoy!