Ga Nuong Sa (Lemongrass Grilled Chicken Thighs with Rice and Nuoc Cham)
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Ingredients
- 8 bone-in chicken thighs
- 3 lemongrass stalks
- 3 garlic cloves
- 3 tbsp fish sauce
- 1 tbsp caster sugar
- 320 g jasmine rice
- 1 cucumber
- 1 lime
- 1 fresh red chilli
Nutrition (per serving)
- Calories
- 790 kcal
- Protein
- 50.3 g
- Carbohydrate
- 73.1 g
- of which sugars
- 5.5 g
- Fat
- 32 g
- of which saturates
- 9 g
- Fibre
- 2.7 g
- Salt
- 3.19 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 15 minutes.
- 2
Cook the jasmine rice according to the pack.
- 3
Grill the chicken thighs for 25-30 minutes, turning occasionally, until the skin is golden and the chicken is cooked through with no pink remaining.
- 4
Mix the remaining fish sauce with the lime juice, sliced chilli and 2 tablespoons of water to make a dipping sauce.
- 5
Slice the cucumber and serve alongside the chicken, rice and dipping sauce.
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