Perfect for the bbq! Srsly!
My favourite is Pho, Michael’s favourite is lemongrass chicken. (although he’s been ordering pho lately, I am a converter of all. The United Church of Beef Broth.)
So for my wonderful, amazing, mass amount of chicken consuming- significant other. I decided to try making it!
I’ve made it with packet lemongrass mixes before, but it never tastes right. Nothing from a package ever tastes right.
3 cloves garlic, sliced
2 Thai chilis (or 2 Jalapenos), sliced
3 Tbsp fish sauce
1 Tsp sambal oelek
5 stalks lemongrass
2 green onions, sliced
2 Tsp brown sugar
3 Tbsp lime juice
This recipe is originally for a while chicken, but I used a packet of boneless skinless chicken thighs.
Trim the root end of the lemongrass and peel away the layers until you get to the soft-er pale core. Pop everything into the food processor and blendify. I have an older food processor, so it doesn't really, pulverize. So I'm not sure if it was supposed to grind it all down into nothingness for this recipe.
Lika this! Marinade overnight if you can, or at least a few hours. When I was ready to cook this I tried to take off as much "woodsy lemongrass bits" off of it as I could. But if you were bbqing this, they would all fall off on their own.
Med-High heat sear-a-roni. The first time I made this (the night before, it was THAT good I had to make it again) I used a cast iron pan, it charred beautifully, and all the lemongrass bits came off. BUT, I was still trying to clean the pan at this point.
Serve on rice with fresh shredded lettuce, cucumber, carrot and some vietnamese dipping sauce if you have it! Like they does in the restaurants! Fancy!
This was PERFECT. It tasted exactly like what you get in the restaurants and Michael ate it all.