Our guide to Vietnamese Chicken with Lemongrass and Chili is exactly what you need to impress both family and friends with exotic flavors straight from the heart of Vietnam. This delicious dish combines the unique aroma of fresh lemongrass with spicy chili, creating a perfect balance between spiciness and freshness that will guarantee a robust experience for your taste buds.
You will need
2 tsp cornstarch
6 tbsp water
2.2 lbs chicken fillet, thinly sliced and shredded
2 cups carrots, peeled and finely cut into sticks (julienne), about the thickness of matchsticks
6 tbsp canola oil
15 whole dried chili peppers
2/3 cup lemongrass, pounded with the back of a knife and the lower part very finely chopped
3 tbsp garlic, finely chopped
1.2 inches ginger, peeled and finely chopped
4 tablespoons granulated sugar
2 teaspoons Thai chili paste
2 red Thai bird’s eye chili peppers, finely chopped (seeds removed for less heat)
¼ tsp MSG
1 cup chicken broth
2 tbsp fish sauce
½ tsp salt
1 yellow onion, thinly sliced
Fresh cilantro, chopped
Spring onions, chopped (optional)
Nuoc Cham dipping sauce
1 garlic clove, chopped
1 (or more) red Thai bird’s eye chili pepper, finely chopped
1 ½ tbsp granulated sugar
1/3 cup water
2 tbsp freshly squeezed lime juice
1 ½ tbsp fish sauce
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