Ga Nuong Xa
Vietnamese lemongrass-grilled chicken thighs lacquered with fish sauce caramel, served with rice and herbs.
- prep 15 min
- cook 15 min
- total 30 min
- serves 4
- intermediate
- Vietnam
Ingredients
- 800 g chicken thighs
- 4 stalks lemongrass
- 6 cloves garlic
- 3 shallots
- 4 tbsp fish sauce
- 1 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp honey
- 2 lime
- 1 tsp black pepper
- 400 g jasmine rice
- 1 cucumber
- 20 g cilantro
Steps
- Pound lemongrass, garlic, shallots in a mortar with pepper.
- Whisk paste with fish sauce, soy, sugar, honey, lime juice.
- Marinate chicken 4 hours, preferably overnight.
- Grill over medium-high 6 minutes per side, basting with marinade, until lacquered and cooked through.
- Serve over rice with cucumber and cilantro.
≈ 480 kcal · 34 g protein · 48 g carbs · 16 g fat — per serving, estimate