In the previous recipe pitching, Bok Lahong/Cambodian Green Papaya Salad and today, aha, crossing over from Cambodia to Vietnam (Hu Tieu Nam Vang/Phnom Penh Noodle Soup) for showcasing Vietnamese Spicy Lemongrass Chicken. Trust me, such a wonderful, wondrous dish from a the land which has gone through major battering and bruising due to the world know and historically significant Vietnam War. Vietnam War. Oh yes! No trip of yours to Vietnam (Ca Hap Gung Hanh/Vietnamese Steam Fish) will be complete or can be considerate as wholesomeness without visiting all the historical sites which showcases the years of the Vietnam War (Ho Chi Minh City & Hanoi). Followed by the also the aftermath of the brutal war. All of these. The pain, the misery, the suffering, the deaths, so on and so forth. Now, how about Vietnamese Food? Oh-My-Love! Simply spectacular. The freshest salads on earth, plus, a must when in Vietnam, apart from Vietnamese Pho (Shrimp Pho, Lamb Pho/Vietnamese Noodle Soup & Vietnamese Fish Soup) are the other dishes, known for their big, bold thundering tastes. A mix bag of spiciness, sourness and sweetness. Including the dish of the day I am sharing. Vietnamese Spicy Lemongrass Chicken. Shall we now head to the recipe? Of course. We shall.
1 medium size chicken - cut to bite sizes
Palm sugar - per taste
1 ½ tbsp fish sauce
7 garlic - mince
1 ½ tbsp curry powder
Salt to taste
Mix and marinate all these ingredients together
5 shallots - slice
1 lemongrass – mince
Birds eye chilies - per taste
Some spring onions for garnishing
2 tbsp oil
Into heated oil, saute shallots, lemongrass and birds eye chillies.
Add the marinated chicken.
Stir and cook till chicken is soft and tender. Add water if needed.
Taste. In case, you need to add salt.
Off the heat.