Vietnamese Lemongrass Chicken
with rice noodles, carrots and cucumbers
Ingredients
- Chicken Thighs
- Stalk of Lemongrass
- Carrot(s)
- Brown Sugar
- Garlic Clove(s)
- Rice Vermicelli
- Cilantro
- Lebanese Cucumber(s)
- Lemon
- Shallot
- Fresh Chili Pepper
- Sauce Mix (soy sauce,fish sauce)
Necessary elements
Pot, pan, bowl.
1. Chop the white part of the lemongrass, the garlic, the shallot, the chili pepper. Cut the carrot and the cucumber into sticks. Separate a few cilantro leaves.
2. Bring a pot of water to a boil. Cook the rice noodles 2-3 minutes. Drain and reserve.
3. In a bowl, combine the lemongrass, the sauce mix, the garlic, the chili peppers , the lemon juice, the brown sugar and the shallots.
4. In a large skillet over medium-high heat, add a drizzle of olive oil. Grill the chicken thighs 2 minutes on each side.
5. Add the sauce. Bring to a boil. Reduce the heat and simmer 3-4 minutes until the sauce has thickened. Coat the chicken well with the sauce.
6. Serve the lemongrass chicken with the rice noodles, the cucumber sticks and the carrot sticks. Bon appetit!