Vietnamese Lemongrass Chicken Rice Bowl

Ingredients

• Fish sauce

  Ready-to-serve

  3 tbsp or 54g

• Chicken thigh

  Broilers or fryers, meat only, raw

  8 thigh, bone and skin removed (yield from or 328g

• Lemongrass

  Freshdirect

  60g

• Garlic

  Raw

  2 clove or 6g

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Fish sauce

  Ready-to-serve

  3 tbsp or 54g

• Vinegar

  Distilled

  2 tbsp or 30g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Garlic

  Raw

  3 clove or 9g

• White rice

  Long-grain, regular, raw, enriched

  200g

Directions

1. Preheat oven for 220C For the nuoc cham, whisk together the ingredients. Cover and set aside until ready to serve. Cook the rice
2. Place the chicken in a large bowl. Add the fish sauce, lemongrass, garlic, sugar and pepper. Mix until well combined.
3. Remove the chicken from the marinade and bake for 18-20 minutes until cooked. Set aside for 5 minutes to rest. Serve with steamed rice, cucumber, and fried egg. Drizzle with nuoc cham sauce.
4. (source: https://www.marionskitchen.com/vietnamese-lemongrass-chicken-rice-bowl/)