Happy Sunday Everyone,

So a few months ago I found this awesome Vietnamese recipe book by Luke Nguyen, and I finally found time to have a good look through, to get some inspiration . There are some beautiful recipes, and it’s arranged by regions, so you can get a real feel for Vietnam.

This recipe really caught my eye, it’s really quick and easy to make, and it’s delicious.

Serves: 4

Prep time: 15 minutes, plus time for marinating.

Cooking time: 15 minutes

Ingredients

• 3tbsp Fish Sauce
• 1 tbsp Sugar
• 2 Lemongrass Stems, finely diced
• 4 Garlic Cloves, finely diced
• 2 Red Chilli’s, finely diced
• 500g Chicken Thighs, cut into bite sized pieces
• 3 tbsp Vegetable Oil
• 250ml Coconut Water
• 1 White Onion, finely diced
• Coriander Leaves to garnish

Method

In a mixing bowl combine the fish sauce and sugar and mix until the sugar has dissolved. Add half the lemongrass, half the garlic, half the chilli and all of the chicken thighs. Toss the chicken to coat, then cover and marinade in the fridge, for 1 hour, or over night.

Heat a wok over a medium heat. Add the oil and remaining lemongrass, garlic, chilli and onion and stir fry for 1 minute, or until fragrant and slightly brown.

Increase the heat to high, then add the chicken and seal for 2 minutes on each side, or until brown all over.

Now add the coconut juice, cover and cook over a medium heat for 10 minutes, or until the sauce has reduced by half.

Serve with rice, and garnish with coriander leaves.