Here’s another highlight from our trip to Vietnam. This chicken is mouth wateringly delicious and the kid’s just can’t get enough of it. When serving it up to adults I sprinkle it with freshly chopped birds eye chilli, to give it a little extra kick.
8 skinless chicken thighs
1 tbs ground turmeric
1 tsp sea salt
1 tbs raw sugar
1/2 tsp freshly ground black pepper
1/2 tsp five spice
3 lime leaves, very finely sliced
2 cloves garlic
1 stick lemongrass, chopped finely
1 tsp sesame oil
1 tbs fish sauce
Place the thighs is a bowl with the turmeric, salt, sugar, pepper and five spice. Mix well to coat the chicken in the spices.
Pound the lime leaves, garlic, shallots and lemongrass in a mortar and pestle until it forms a rough paste.
Add the sesame oil and the fish sauce and add this to the chicken and mix well.
Marinate for 30 minutes.
Set the grill in your oven to high and line a tray with foil. Place the chicken on the tray and grill on each side for 4 minutes or until golden brown and cooked through.