Try this Vietnamese lemongrass Rice bowl recipe, or contribute your own.
Suggest a better description4 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
Step 1
For the nuoc cham, whisk together the ingredients. Cover and set aside until ready to serve.
Step 2
Place the chicken in a large bowl. Add the fish sauce, lemongrass, garlic, sugar and pepper. Mix until well combined.
Step 3
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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