Grilled Lemongrass Chicken
- 2 stalks lemongrass, peeled and chopped
- 1 shallot, finely diced
- 1 clove garlic, chopped
- 1 teaspoon ginger, grated
- 1 birds eye chili, seeded and chopped
- 1 tablespoon sugar
- 1/2 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon oil
- 1 pound chicken breast, cut into 3/4 inch cubes
- 8 (ounces) rice vermicelli, cooked as directed on the package
- 1 batch lemongrass chicken, warm
- 2 cups shredded lettuce
- 1/2 cup carrot, shredded
- 1/2 cup cucumber, shredded
- 1 cup bean sprouts
- 1/4 cup mint
- 1/4 cup Vietnamese dipping sauce (nuoc cham)
- Produce
- Bean sprouts (1 cup)
- Carrot (1/2 cup)
- Cucumber (1/2 cup)
- Garlic (1 clove)
- Ginger (1 teaspoon)
- Lemongrass (2 stalks)
- Lettuce (2 cups)
- Mint (1/4 cup)
- Shallot (1)
- Meat
- 1 pound chicken breast (3 cut into 4 inch cubes)
- Birds eye chili (1)
- Lemongrass chicken (1 batch)
- Condiments
- Fish sauce (1 tablespoon)
- Oyster sauce (1/2 tablespoon)
- Vietnamese dipping sauce (1/4 cup)
- Cooking & Baking
- Oil (1 tablespoon)
- Sugar (1 tablespoon)
- Pasta & Grains
- Rice vermicelli (8 ounces)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published June 21, 2011 (1 year ago).
13 people saved this recipe.
