Com Tam Ga Nuong (Broken Rice with Grilled Lemongrass Chicken)
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Ingredients
- 600 g chicken thigh fillets
- 2 lemongrass stalks
- 3 garlic cloves
- 2 tbsp fish sauce
- 1 tbsp caster sugar
- 320 g jasmine rice
- 1 cucumber, cut into batons
- 2 ripe plum tomatoes
- 2 spring onions
Nutrition (per serving)
- Calories
- 515 kcal
- Protein
- 36.9 g
- Carbohydrate
- 72 g
- of which sugars
- 5.9 g
- Fat
- 7.6 g
- of which saturates
- 2 g
- Fibre
- 2.6 g
- Salt
- 2.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the lemongrass and garlic and rub over the chicken thighs with 1 tablespoon of fish sauce and the sugar. Leave to marinate for 10 minutes.
- 2
Cook the jasmine rice according to the pack.
- 3
Grill or fry the chicken for 12-14 minutes, turning, until cooked through with no pink remaining, then slice.
- 4
Divide the rice between plates and top with the sliced chicken.
- 5
Serve with cucumber, tomato wedges, spring onions and a small bowl of the remaining fish sauce mixed with a splash of water.
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