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Grilled lemongrass chicken is the star of the show, aromatic, spiced and vibrant, it is best devoured with the light and fresh ingredients of the bowl.
Place the red chilli, garlic and lemongrass in a mini blender and blend until a chunky mixture forms. Add the fish sauce, soy sauce, light brown sugar, oil and water and blend again until a paste forms - add more water if necessary. Place into a zip-lock bag and add the chicken thighs, giving them a quick mix to evenly coat then set aside in the fridge to marinate for 2 hours - overnight, depending on how long you have.
For the dipping sauce, whisk together all the ingredients for the dressing until the sugar has dissolved, then loosen with 1-2 tablespoons of water. Set aside.
Cook the vermicelli according to the packet instructions then set aside.
Prep the vegetables and place them all on a platter ready for everyone to assemble their own bowls.
Place a griddle pan on the hob over a medium heat and add a drizzle of neutral oil. Remove the chicken from the marinade, shaking off any excess and cook for 6-8 minutes on each side, until the chicken is golden, charred and cooked through. Allow to rest for a few minutes then thinly slice.
Divide the vermicelli between 4 bowls then serve to the table with the platter of vegetables, the sliced chicken, the dipping sauce and the herbs and lime wedges and allow everyone to build their own bowls.
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