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Com Ga Nuong Sa, Vietnamese Lemongrass Chicken with Rice

This is the plate you order at a Vietnamese rice shop when you want something quick, savoury and reliably good. Lemongrass, garlic and fish sauce soak into chicken thigh, then it hits a hot pan and caramelises into something sticky and deeply fragrant.

The whole thing comes together in about 35 minutes, and most of that is the rice quietly cooking while you sort the pickles and the nuoc cham. Thigh fillets are the move here, they stay juicy and take on colour beautifully.

Serve it the proper way, sliced over jasmine rice with quick carrot and daikon pickles, a scatter of herbs and a small bowl of nuoc cham to spoon over everything.

Servings
4
Prep Time
15
mins
Cook Time
20
mins
Ingredients
17
Total Time
35
mins

Pantry bits

Jasmine Rice
Jasmine Rice
Fish Sauce
Fish Sauce
Light Soy Sauce
Light Soy Sauce
Rice Vinegar
Rice Vinegar
Nuoc Cham (Vietnamese Dipping Sauce)
Nuoc Cham (Vietnamese Dipping Sauce)

Ingredients

  • 800g boneless chicken thigh fillets
  • 3 stalks lemongrass, tough outer layers removed, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp brown sugar or shaved palm sugar
  • 1 tsp freshly ground black pepper
  • 2 tbsp vegetable oil
  • 2 cups (400g) jasmine rice, rinsed until the water runs clear
  • 750ml water or light chicken stock
  • 1 carrot, cut into fine matchsticks
  • 200g daikon, cut into fine matchsticks
  • 2 tbsp rice vinegar
  • 2 tsp caster sugar
  • 1/2 tsp salt
  • Nuoc cham made from 2 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp warm water, 1 tbsp caster sugar, 1 chopped garlic clove and 1 sliced red chilli
  • Sliced spring onion and coriander leaves, to serve

Instructions

  1. Combine the lemongrass, garlic, fish sauce, light soy sauce, brown sugar, black pepper and 1 tbsp of the oil in a bowl. Add the chicken thighs, turn to coat and leave to marinate while you get everything else ready, 15 minutes is plenty.
  2. Put the rinsed rice and water in a saucepan or rice cooker with a good pinch of salt. Bring to the boil, cover, drop to the lowest heat and cook for 12 minutes, then rest off the heat for 10 minutes without lifting the lid.
  3. Toss the carrot and daikon with the rice vinegar, caster sugar and salt. Leave to sit and soften while the chicken cooks, tossing once or twice.
  4. Whisk the nuoc cham ingredients together until the sugar dissolves. Taste and adjust with more lime or water so it is sharp but easy to drink.
  5. Heat the remaining oil in a heavy frying pan or chargrill pan over medium-high heat. Cook the chicken for 5 to 6 minutes each side, pressing it flat, until the marinade caramelises and the thickest part is cooked through. Work in two batches so the pan stays hot.
  6. Rest the chicken for 5 minutes, then slice into thick strips.
  7. Fluff the rice and pile it into bowls. Top with the chicken, a handful of drained pickles, spring onion and coriander, and serve the nuoc cham alongside for spooning over.

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