Like Anthony Bourdain, I absolutely adore Vietnam - the scenery, the people, and most of all, the food. Vietnamese cuisine is known for its use of fresh ingredients and unique mix of east and west influences, particularly Chinese and French. I love walking down the streets of Hanoi or Saigon, trying any food stall that looks or smells good, from banh mi (Vietnamese sandwiches with paté) to pho bo (beef noodle soup topped with fresh herbs) to banh xeo (rice flour crepes with prawns).
For part 2 of 3 chicken dishes, I cooked one of the most common Vietnamese family dishes, Ga Xao Xa Ot. The chicken is marinated overnight with lemongrass, garlic and chilli, then braised with homemade chicken stock. The resulting meat is juicy and tender, infused with the flavour of lemongrass and the aroma of tumeric, and coated with a sweet and spicy sauce.
Makes enough for 4 to share
500g chicken thigh meat
1 shallot, minced
3 garlic cloves, minced
2 lemongrass stalks, finely chopped
Chilli, finely chopped (to taste)
1 Tablespoon sugar
2 Tablespoon fish sauce
1 teaspoon ground tumeric
1 teaspoon ginger, grated
2 Tablespoon vegetable oil
Half cup of Asian chicken stock
Squeeze of lime juice
Spring onions, chopped
What to do
Combine shallot, garlic, lemongrass, chilli, sugar, fish sauce, tumeric and garlic for the marinade. Add chicken, mix to coat, cover and marinate overnight in fridge.
Heat oil in pan on medium-high, add chicken and sear until brown on all sides. Add chicken stock, a couple of tablespoons of marinade, and season with extra fish sauce if required.
Cover pan with lid, lower heat and simmer until chicken is cooked through. Then remove lid and turn up heat to reduce the sauce. Garnish with spring onions and squeeze of lime juice before serving.
You can substitute coconut milk or cream for the chicken stock, which will give the dish a richer flavour and it also balances the spiciness of the chillies. Serve as one of a few sharing dishes with steamed rice.
