Stir it Up: Vietnamese Lemongrass Chicken

Since living in Vietnam, I have come to really appreciate the diversity of Vietnamese Cuisine. Often times in America, when we become acquainted with a cuisine from another country; we are often presented with the water down version for an American Palette. Or the dish that is most popular. But we lack a complete understanding for the culture or even know that there are other amazing dishes to eat. 

So prior to coming to Vietnam; I had tried pho, banh mi and Vietnamese Spring Rolls. But since being here, I have tried sooooooo much more. Vietnamese cuisine is all about balancing the flavors and the sauce. I learned that Pho is really for breakfast or early mornings after a late night...lol. But sides a good pho, I am really into  morning glory and lemongrass chicken. Below is a recipe for lemongrass chicken from Seonkyoung Longest.  Though Seonkyoung is not Vietnamese, I have tried a few of her recipes and she hasn't led me astray yet. 

INGREDIENTS

• 4 Chicken thighs, boneless, skin on (Approximately 1 lb.)
• ½ Stalk of lemongrass (using only bottom white part)
• 4 Cloves garlic
• 2 Thai chili
• 1 Shallot
• 2 Tbs. cooking oil

For the Sauce

• 2 Tbs. Fish sauce
• 2 Tbs. Sugar
• ¼ tsp. Black pepper

To Serve with

• Cilantro leaves
• Warm cooked Jasmine rice
• Cucumber slices

INSTRUCTIONS

1. Cut chicken thighs in bite sizes and set aside.
2. Pill first and second layers of lemongrass as needed; thinly slice and very finely chop it. This step is very important for pleasant texture of lemongrass. Set aside.
3. Roughly chop garlic and chili and thinly slice shallot. Set aside.
4. In a small mixing bowl, add all sauce ingredients and whisk until sugar has dissolved. Set aside.
5. Heat a wok over high heat and add oil; swirl to coat. Add chicken, skin side down and cook for 5 minutes without touching. This way chicken skin will turn out nice golden brown and crispy. Turn it over and cook additional 1 to 2 minutes or until chicken is fully cooked. Turn off heat for now and remove excess oil from wok by scooping out with a spoon to another bowl. Leave only 2 Tbs. oil in wok to keep cooking with.
6. Turn your stove back to high heat and add lemongrass, garlic, chili and shallot into wok. Stir fry for 1 to 2 minutes or until all the vegetables are soften and you can smell beautiful aroma.
7. Add in sauce we made earlier and stir fry until sauce has thicken, chicken’s coated evenly with sauce, about 1 minute. Remove from heat. Serve with warm cooked Jasmine rice, sliced cucumber, and some fresh cilantro. Enjoy!

By Seonkyoung Longest