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.
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
steamed rice, to serve (click here to see my recipe for how to cook rice)
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.
