|Ga xao xa ot/Vietnamese lemongrass chilli chicken|
|The area they are living in...Ho Chi Minh|
|Rain clouds over Ho Chi Minh|
|Just a few of the delicious food pictures|
|Lady Buddha in Da Nang, Central Vietnam|
|Another shot from Da Nang|
5 chicken thigh fillets
2 1/2 tbsp fish sauce
1 tsp black pepper, freshly ground
1 tsp caster sugar
2tbsp vegetable oil
2 stems lemongrass, white part only, finely chopped
1 red chilli, finely chopped
2 garlic cloves, roughly chopped
90 ml water
10 spring onions, sliced
A handful of coriander sprigs, roughly chopped
- Cut each chicken fillet into 6 cubes. Marinate the pieces for half an hour with the fish sauce, pepper and sugar.
- Heat the oil in a wok (or a kadhai) over medium heat and fry the lemongrass, chilli and garlic. Stir for a few minutes till fragrant. Add the chicken and toss for 3-4 minutes till the chicken is lightly coloured.
- Add the water and turn the heat up to high to finish the cooking process. Check to see that the chicken is cooked through. Add the spring onions and coriander and give it a final toss.
If you are interested in the lime, chilli and salt mix that is also served with this dish, here it is.
1 tsp sea salt
4-6 bird's eyes chillies or 2 tsp pepper, freshly grated
2 lime wedges, juiced
Place the salt in a mound in a dipping bowl. Add the chillies or pepper and then squeeze over the lime juice. Stir with a chopstick.
This is one dish I'd love to try out again. Despite the drawbacks in my dish, the taste was still great!
I'm adding a link to a video where my son is doing what he loves best....drumming!
Whiplash (Movie Track) Drum Cover