This rice bowl recipe guarantees full-on flavour, my friends… and it’s incredibly simple, too. So simple, it’ll be on your table in well under 30 minutes, so it’s a great one for those busy midweek evenings.
Vietnamese Lemongrass Chicken Rice Bowl
4 chicken thigh or breast fillets
2 tbsp fish sauce
2 lemongrass stalks, bruised and white part finely chopped
1 garlic clove, finely grated
1 tsp caster sugar
½ tsp ground black pepper
sliced cucumber, to serve
coriander sprigs, to serve (optional)
Nuoc cham sauce:
3 tbsp fish sauce
2 tbsp white vinegar
3 tbsp sugar
2 tbsp lime juice
1 long red chilli, finely chopped
2 garlic cloves, finely chopped
- For the nuoc cham, whisk together the ingredients. Cover and set aside until ready to serve.
- Place the chicken in a large bowl. Add the fish sauce, lemongrass, garlic, sugar and pepper. Mix until well combined.
- Preheat a barbecue or char-grill plate to high. Remove the chicken from the marinade and cook for about 5 minutes each side or until cooked to your liking. Set aside for 5 minutes to rest. Serve with steamed rice, cucumber and coriander (if using). Drizzle with nuoc cham sauce.
